Batch: BE Environmental Engineering (2^nd Semester)
Visiting Place: AKIN Foods
Accompanying Faculty Member: Dr. Imran Hashmi and Dr. Erum Aamir
Purpose of the Trip: Practical exposure to environmental engineering and microbiology applications in the food industry, including sustainable manufacturing, resource optimization, and microbial safety.

Students Learning Outcomes: AKIN Foods is Pakistan’s pioneering producer of soy-based and plant-based food products, in collaboration with Pakistan Agricultural Technology Company (PATCO) and Pakistan Agricultural Research Council (PARC).

During the visit, students explored microbial safety, hygiene standards, and quality control in food production. They observed food preservation and fermentation processes, understanding the role of microorganisms in ensuring product safety and quality. The visit also showcased innovations in dairy-free, gluten-free, and non-Genetically Modified Organism (GMO) food products, highlighting the company’s commitment to health-conscious and sustainable food solutions. The company also follows the standards set by the Pakistan Council of Scientific and Industrial Research (PCSIR), ensuring high-quality and safe food production.

Moreover, students were introduced to the production process, including plant-based beverages such as soy and almond milk, as well as organic cold-pressed oils. They learned about the use of non-GMO soybeans and strict adherence to vegan, lactose-free, and dairy-free standards. Students also observed key industrial processes such as the conveyor belt system used for automated food production, ensuring efficiency and consistency in manufacturing. Additionally, they explored fermentation techniques utilized for soy-based and plant-based food processing, reinforcing their understanding of microbial activity in food safety and preservation. The industrial autoclave system used for sterilization was also observed, demonstrating how high-pressure steam ensures product safety and extends shelf life. These industrial processes are closely linked to environmental engineering, as they require sustainable resource management, energy-efficient production methods, and waste reduction strategies. Environmental engineers play a vital role in optimizing these processes by developing eco-friendly solutions that minimize environmental impact while maintaining food safety and quality.

An interactive session with industry professionals allowed students to discuss food microbiology, quality control, and safety measures essential in food production. This visit bridged the gap between academic learning and industrial applications, providing valuable exposure to career opportunities. Furthermore, the visit emphasized the crucial role of environmental engineers in the food industry, where they contribute to sustainable manufacturing, resource optimization, and environmental compliance. Their expertise in food waste management, industrial air and water pollution control, and eco-friendly production techniques enables them to develop innovative solutions that minimize the ecological footprint of the industry. Strengthening the link between environmental engineers and the food sector fosters advancements in waste reduction, energy efficiency, and sustainable resource management, ensuring environmentally responsible food production