Curtin Malaysia students explore food innovation and sustainability at Rosfaniaga Services Sdn Bhd (d-FRentz)

Miri, Sarawak – 15 June 2026 – Students from Curtin University Malaysia (Curtin Malaysia) recently gained first-hand exposure to real-world food manufacturing operations during an industry site visit to Rosfaniaga Services Sdn Bhd (d-FRentz) , a leading local food processing company known for its keropok lekor and food paste products.

Organised by the American Chemical Society (ACS) Curtin Student Chapter, the visit brought together 20 students for an immersive learning experience focused on food processing, product innovation, and sustainable manufacturing practices.

The programme was spearheaded by organising chair Chandra Uvat Albert, vice organising chair Kelly Leong, and chapter advisor Dr Jenney Ngu, with the aim of bridging classroom knowledge with industrial application while introducing students to the operational realities of the food manufacturing sector.

The visit began with a corporate briefing by representatives from Rosfaniaga Services Sdn Bhd (d-FRentz), who shared the company’s background, operational growth, and commitment to maintaining product quality while meeting evolving market demands. The students were also introduced to the company’s diverse range of food products and manufacturing capabilities.

A key highlight of the programme was the guided tour of the production facility, where the students observed the end-to-end manufacturing process firsthand. They gained insights into critical stages of food production, including raw material preparation and deboning processes, ingredient handling and mixing, production and forming techniques, quality assurance procedures, hygiene standards, packaging operations, and product distribution workflows.

The experience provided the students with a deeper appreciation of industrial food processing systems, operational efficiency, and workflow management within a commercial manufacturing environment.

Adding to the excitement of the visit, Rosfaniaga Services Sdn Bhd (d-FRentz) also introduced the students to a new product currently under development – an innovative flavour enhancer derived from fish bones and processing by-products. The initiative aims to reduce dependency on MSG in food applications while promoting sustainable waste utilisation practices.

The development sparked strong interest among the students, particularly in how science, innovation, and sustainability can work together to create commercially viable food solutions while minimising industrial waste.

Throughout the visit, the students were able to connect theoretical concepts learned in the classroom with practical industrial applications, strengthening their understanding of manufacturing operations, product development, and commercialisation processes.

Beyond technical knowledge, the programme also provided valuable professional exposure, allowing the students to better understand industry expectations, workplace practices, and emerging trends within the food manufacturing sector.

The site visit reflects Curtin Malaysia’s continued commitment to experiential learning and industry engagement, providing its students with meaningful opportunities to expand their knowledge, explore innovation in practice, and prepare for future careers in science and industry.

For more information on Curtin Malaysia, visit curtin.edu.my or follow Curtin Malaysia on Facebook, X (Twitter), Instagram, YouTube, LinkedIn or TikTok.

Students posing for a group photo with representatives from Rosfaniaga Services Sdn Bhd (d-FRentz).

Representatives from Rosfaniaga Services Sdn Bhd (d-FRentz) conducting a briefing session for participating students.

Product samples shared with participants, including various keropok lekor variants and other food-based products manufactured by the company.