A

TECHNICAL REPORT
ON
STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME
(SIWES)
SUBMITTED TO THE UNIVERSITY OF LAGOS
IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE
AWARD OF THE
DEGREE OF BACHELOR OF SCIENCE IN THE
DEPARTMENT OF CHEMICAL AND PETROLEUM
ENGINEERING
FACULTY OF ENGINEERING
UNDERTAKEN BY
DAIKE, CHIBUEZE SUNDAY
MATRIC NO: 120401027
AT
FEDERAL INSTITUTE OF INDUSTRIAL RESEARCHOSHODI
(FIIRO)
3, FIIRO ROAD OFF AGEGE MOTOR ROAD OSHODI,
LAGOS, NIGERIA
FROM
JULY 2016 TO DECEMBER 2016

i
 CERTIFICATION
This is to certify that this SIWES report was written and prepared by me, DAIKE CHIBUEZE SUNDAY
with matriculation number 120401027, of the department of Chemical and petroleum Engineering,
University of Lagos, Lagos in Partial fulfillment for the award of the B.Sc. degree.

Signature -------------------------------- Date------------------------

DAIKE CHIBUEZE SUNDAY

CERTIFIED BY

Signature -------------------------------- Date------------------------

Name

ENGR(MRS) ALAGBE E.E (Industry based supervisor)

APPROVED BY

Signature ----------------------------------- Date----------------------

Name

DR(MRS) BABALOLA F.U (Institution Based Supervisor)

Signature ----------------------------------- Date----------------------

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 DEDICATION

I would like to dedicate this report to God for keeping me alive throughout the SIWES Program.
I would also like to dedicate it to my family for their unconditional love and support.

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 ACKNOWLEDGMENT

I am extremely grateful to the management of the Federal institute of industrial research Oshodi
for granting me the opportunity to undergo an intensive training program at the institute. I also
want to thank the head of the department I was assigned, Engr. O.O Hassan, my supervisor,
Engr.(Mrs.) Alagbe E.E for her unflinching support and coaching throughout my internship at
the institute.

For the wonderful show of love, encouragement and understanding, I thank my father Mr. John
Daike. Above all I thank the Almighty God for His grace with the successful completion of my
internship.

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 ABSTRACT

The Students Industrial Work Experience Scheme (SIWES) was initiated in 1973 by the
Industrial Training Fund (ITF). It was established as a skills training and competence-building
intervention for students of tertiary institutions. To harness the potentials for SIWES, the student,
institution and employer must be empowered to fully participate and interface with one another
to implement the scheme.

The aim of the program was to expose students to the industry to gain required knowledge on
how an industry operates, broaden their scope of understanding on what has been taught in the
class and also to gather new knowledge in their field of study.

I underwent my SIWES at the Federal institute of industrial Research Oshodi(FIIRO). I was

assigned to the Project development and design department where I received a great deal of
training at various divisions, among them are the cassava processing pilot plant, pulp and paper,
Fabrication and Biotechnology divisions.

During my stay at the department assigned to me, I was exposed to basic work ethics and human
relations, I also gained pertinent experiences regarding my field of study, Chemical Engineering.

Finally, I would like to say that the SIWES program was a huge success, I was able to gather lots
of knowledge that would make me a better person and a better engineer.

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 TABLE OF CONTENTS
TITLE PAGE

CERTIFICATION i

DEDICATION ii

ACKNOWLEDGMENT iii

ABSTRACT iv

TABLE OF CONTENTS v

LIST OF TABLES AND FIGURES vi

CHAPTER ONE

1.0 INTRODUCTION 1
1.1 INTRODUCTION TO SIWES PROGRAMME 1
1.2 OBJECTIVES OF SIWES 1

1.3 SIWES ORGANIZATION 1

1.4 SIWES CHALLENGES 2

CHAPTER TWO

2.1 BRIEF HISTORY OF FIIRO 3

2.2 VISION STATEMENT 3

2.3 MISSION STATEMENT 3

2.4 FIIRO IN NIGERIA 3

2.4.1 CURRENT AREAS OF FOCUS 4

2.4.2 MANDATE 4

2.4.3 DEPARTMENTS IN THE INSTITUTE 4

2.4.4 SERVICES RENDERED BY THE INSTITUTE 5

2.4.5 ONGOING RESEARCH PROJECTS/MAJOR DEVELOPMENTS 5

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CHAPTER THREE

3.1 PRODUCTION PILOT PLANT 7

3.1.1 CASSAVA PROCESSING 7

3.1.2 SOME CASSAVA PROCESSING PILOT PLANT MACHINES 9

3.1.3 CASSAVA PROCESSING FLOW CHARTS 12

3.1.4 PRODUCTION OF SOY-OGI 13

3.1.5 PALM WINE PROCESSING 14

3.2 PULP AND PAPER 15

3.2.1 SOME EQUIPMENT USED IN PULP AND PAPER PRODUCTION 17

3.3 BIOTECHNOLOGY 18

3.3.1 ONGOING RESEARCH PROJECTS 18

3.4 FABRICATION 19

3.4.1 ONGOING RESEARCH PROJECT 19

3.5 ELECTROPLATING 21

3.5.1 THE PROCESS OF PLATING 21

3.6 PLUMBING AND UTILITIES 22

CHAPTER FOUR

4. CHALLENGES ENCOUNTERED 23

CHAPTER FIVE

5. RECOMMENDATIONS AND CONCLUSION 24

REFERENCES

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 LIST OF FIGURES

FIGURES PAGE

3.1: A motorized grater to crush cassava roots 9

3.2: The grating drum 9

3.3: A hydraulic press 10
3.4: A garri sieve made from stainless steel mesh 10
3.5: A vibro sieve for starch extraction 10
3.6: A flash dryer for drying processed cassava product 11
3.7: Flow chart for starch production 12
3.8: Flow chart for garri production 12
3.9: Cone blender 14
3.10: Bottled palm wine 14
3.11: A pasteurizer 15
3.12: A digester 17
3.13: Decker mold (paper former) 17
3.14: A fermenter 19
3.15: Guillotine machine to cut metals 20
3.16: Manual rolling machine 20
3.17: Electroplating bath 21
3.18: Plumbing utilities 22

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vii
 CHAPTER ONE

1.1 INTRODUCTION TO SIWES PROGRAM

SIWES (Students’ Industrial Work Experience Scheme) is a specific form of cooperative education
between the industry and the students implemented in Nigeria.
It was initiated by the Industrial Training Fund in 1973 and is aimed at exposing students to the
industry, teaching them how to behave in a work environment and preparing them for service to their
nation.

1.2 OBJECTIVES OF SIWES

1. To provide an avenue for students in institutions of higher learning to acquire industrial skills and
experience during their courses of study
2. To prepare students for industrial work situations that they are likely to meet after graduation
3. To expose students to work methods and techniques in handling equipment and machinery that
may not be available in their institutions
4. To make the transition from school to the world of work easier and enhance students’ contacts
later for job placements
5. To provide students with the opportunities to apply their educational knowledge in real work
situations, thereby bridging the gap between theory and practice
6. To enlist and strengthen employers’ involvement in the entire educational process through
SIWES

The scheme is for all students enrolled in specialized science, engineering and technology
programmes in Universities and Polytechnics, while in the Colleges of Education, NCE programmes
in Technical Education, Agriculture, Business, Creative Arts & Design, Computer Studies and Home
Economics are eligible.

1.3 SIWES ORGANIZATION

The organization of the Students Industrial Work-Experience Scheme (SIWES) involves these
stakeholders:

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1. Federal Government: They are responsible for funding of the scheme.
2. Industrial Training Fund (SIWES Division): They are responsible for the overall management of
the scheme in collaboration with other stakeholders.
3. Supervising/Regulatory Agencies: They ensure that the guidelines for SIWES operations are
followed by the institutions
4. Industry/Employers: They are required to provide places of industrial attachment for SIWES
participants
5. Tertiary Institutions: They carry out the primary implementation of SIWES.
6. Student Trainees: They are the direct beneficiaries of the SIWES program.

1.4 SIWES CHALLENGES

1. There is poor funding, limited supervision and monitoring of interns.
2. There is difficulty in securing industrial placements for students.
3. There is also no adequate dissemination of relevant information required for successful
implementation of the Scheme

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 CHAPTER TWO
1. BRIEF HISTORY OF FIIRO IN NIGERIA

The Federal Institute of Industrial Research, Oshodi (FIIRO) is a parastatal under the agency of the
Federal Ministry of Science and Technology. FIIRO was the idea of an economic mission sent to
Nigeria in 1953 by the World Bank. The mission’s observation was that industrial research activities
in Nigeria were diffused and uncoordinated with no definite direction. Consequently, a decision was
reached to set the Institute in 1956. 

2.2 VISION STATEMENT

To be the foremost center for Science and Technology-based research and development for the
industrialization and socio-economic advancement of the nation.

2.3 MISSION STATEMENT

To conduct and promote market-driven research and development (R&D) for the industrialization and
socio-economic development of the country.

 FIIRO is a Corporate Member of the Nigerian Institute of Food Science and Technology (NIFST)

2.4 FIIRO IN NIGERIA

FII RO has the broad mandate of accelerating industrialization in Nigeria and has over the years
developed technologies that have promoted the ideals of entrepreneurship development.

The Institute has locally sourced alternative raw materials for our industries, thereby conserving
foreign exchange; through adequate food processing techniques, it has improved the nutritional
content of our food intake and it has locally fabricated machines, equipment and many more.
Impressed as they were with FIIRO’s unequal strides, corporate organizations, governments, NGOs,

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international organizations, donor agencies, and the academia have actively identified with its R&D
pursuits.

2.4.1 CURRENT AREAS OF FOCUS

o  Research and Development of Food and Agro – Allied Processing Technologies.

o  Research and Development into Pulp and Paper Processing.
o  Research and Development into Packaging and Product Design
o  Design and Fabrication of Equipment Prototype.

2.4.2 MANDATE

To assist in accelerating the industrialization of the Nigerian economy through finding utilization for
the country’s raw materials and upgrading indigenous production technologies specifically to:

o Identifying & Characterizing local raw materials for use in industries

o Develop appropriate technologies; upgrading indigenous technologies in the area of food and
agro-allied processing and in various non-food us
o Develop Pilot scale operations
o Assists in the transfer, adaptation and utilization of these technologies by local enterprises
o Undertake economic evaluation of Projects and consultancy services

2.4.3 DEPARTMENTS IN THE INSTITUTE

o Production, Analytical and Laboratory Management
 Analytical Research
 Lab management and services production
 Food safety and quality management
 Analytical marketing
o Biotechnology
 Enzyme Technology
 Molecular Biology and Genetics
 Waste Biology and Fermentation
o Chemical, Fibre and Environmental Technology
 Chemical Technology

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  Environmental Technology
 Packaging Technology
 Polymer and Textile
 Pulp and paper Technology
o

o Food Technology
 Product Development
 Nutrition and Toxicology
 Baking and milling
 Product quality Evaluation
o Project Development and Design
 Fabrication Technology
 Materials development and Metallurgy
 Project and process Development
 Prototype Equipment Design and Specification
 Works and services
o Planning, Technology transfer and information Management
 Technology transfer
 Library and documentation
 Information and Communication Technology
o Human Resources Management
o Extension and linkage
o Finance and Account

2.4.4 SERVICES RENDERED BY THE INSTITUE

o Analytical services
o Engineering services
o Consultation services
o Technology Transfer services
o Industrial Extension services
o Textile testing
o Information services
o Cost of machinery and Equipment for Technologies.

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2.4.5 ONGOING RESEARCH PROJECTS/MAJOR DEVELOPMENTS
o Rural fish and meat smoking kiln
o New non-fermented weaning/baby food
o R & D of pilot plant production of Amylase and Gluco-Amylase by Fungi and bacteria
process Technology (by submerged fermentation technology).
o Rural Technology for plantain and maize roasting.
o Techno-Economics and exposition of process and pilot plant R&D results.
Pilot plant engineering design, Integration and installation of:
o Industrial solvent extraction plants
o Spray dryer
o Alcohol
o Bio-ethanol
o Yeast propagation
o Palm oil refining plant
o Ginger Oleoresin plant
Design, Specification, Development/Fabrication of:
o Local condiments (Ogiri/locust bean/iru fermentor)
o Liquid filling machine
o Bottle washing machine
o Aqua quick Treat for production of portable water in very remote areas
o Carbonation system

Developed available Technologies:

o Commercial Laundry Soap machinery and equipment

o Commercial fish and meat smoking kilns.
o Commercial condiment fermentor
o Commercial essential oil machinery and equipment
o Soy-ogi
o Flash dryer

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 CHAPTER THREE

MY INDUSTRIAL TRAINING EXPERIENCE

During my stay at FIIRO, I worked with the project Development and design department where I
was assigned, I also worked with the production pilot plant, pulp and paper, biotech, fabrication,
electroplating, plumbing and utilities division.

3.1 PRODUCIION PILOT PLANT

       PILOT PLANT:

This section is responsible for the following:

1. Production processes involving transforming industrial raw material from FIIRO R&D efforts into
finished/semi-finished products ready for the market.

2. To make technical services available to entrepreneurs who bring in their raw materials for
processing and packaging for a fee, especially those who do not have the funds required for setting up
production plants.

3. To make sure that products are always available for buyers at the marketing section.

4. Direct supervision of all activities of pilot plant operations.

A pilot plant is a small Industrial System, which is operated to generate information about the
behavior of the system for use in design of larger facilities.

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I was involved in processing cassava into cassava flour, garri, cassava chips, cassava flour and starch,
soy-ogi from a mixture of soybean and maize and palm wine processing at the pilot plant

3.1.1 CASSAVA PROCESSING

Rapid urbanization throughout sub-Saharan Africa is currently being accompanied by a growth in

demand for convenience foods. Cassava roots provide an ideal raw material for many of these types
of food products, since they are easy to process and have a bland flavor. However, fresh cassava roots
are bulky and costly to carry and, in addition, are likely to row within a few days of harvesting.
Cassava roots contain cyanide, which is poisonous, Different varieties of cassava contain different
amounts of cyanide. Roots that contain high amounts of cyanide normally taste bitter and should not
be eaten raw, while the roots of ‘sweet’ varieties contain low levels of cyanide and can be eaten raw.
Cassava roots can be processed into several different products, which include garri, flour, bread and
starch. Processing provides smallholder cassava producers with additional market opportunities,
beyond simply selling the fresh roots. Once they have invested in suitable equipment, processing
enables smallholders to increase their incomes, since they can demand a higher price for the value-
added processed products. Traditional methods of processing cassava roots can result in poor quality
products that contain unacceptable levels of cyanide, as well as being contaminated by foreign matter
and disease-causing agents. If people eat these kinds of products, they can suffer from acute cyanide
poisoning, goiter, and a nerve-damaging disorder that makes them unsteady and unable to walk
properly. Proper processing converts fresh cassava roots into safer and more marketable products by:
• Reducing cyanide levels in the processed products
• Prolonging shelf life
• Reducing post-harvest losses of fresh cassava roots
• Avoiding contamination of the products and the Environment

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3.1.2 SOME CASSAVA PROCESSING PILOT PLANT MACHINES AND EQUIPMENTS

Figure 3.1; A motorized grater, used to crush

Figure 3.2; The grating drum, and all food contact areas should be made from stainless steel

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Figure 3.3; A hydraulic press, used to remove excess water from cassava mash

Figure 3.4; A garri sieve made from stainless steel mesh

Figure 3.5; A vibro sieve for starch extraction

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Figure 3.6; A flash dryer for drying the processed cassava product

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3.1.3 CASSAVING PROCESSING FLOW CHARTS

Figure 3.7; Flow chart for starch production.

Figure 3.8; Flow chart for garri

production.

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In Summary,

To build a successful garri production business, you need to:

1. Check out the factors that matter most to your prospective customers, e.g., taste, smell, colour,
price,
pack sizes.
2. Treat your processing centre or factory as a part of the national food industry, which means
keeping it
clean and ensuring all staff maintain strict personal hygiene, as well as disposing of waste materials
properly.
3. Select and use appropriate processing equipment, making sure all equipment has stainless steel
surfaces where it is in contact with the cassava. Keep all equipment clean and in good working order.
4. Choose cassava varieties with a high dry matter content, since these will produce more garri.
5. Learn improved techniques and develop your skills in each of the garri production steps.

3.1.4 PRODUCTION OF SOY-OGI

The product, Soy-Ogi is a highly enriched protein food. The traditional Ogi is a fermented maize
breakfast cereal which is low in protein content due to low protein content of maize. Soy-Ogi is Ogi
fortified with soybeans to improve its protein content. Both infant and adult formulae are available.
Machinery and Equipment: The major machinery and equipment needed are: flash dryer, cone
blender, Hammer mill, Aspirator, vibro screen, hydraulic press, cake granulator, sealing machine.
Major raw materials Requirement: Maize and Soy-ogi in the ratio of 4:1 respectively.

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Figure 3.9; Cone blender for blending the mixture of granulated soya-bean and maize

3.1.5 PALM WINE PROCESSING

I was involved in processing local palm wine, fermentation, sterilization, pasteurization and bottling
Processes.

Figure 3.10; Bottled palm wine

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Figure 3.11; A pasteurizer.

3.2 PULP AND PAPER

The Division is one of the divisions in Chemical, Fibre and Environmental Technology department of
the Institute. It is one of the foremost research laboratories of the Institute from its inception in 1956.
The division has good researchers with sound background knowledge in various disciplines ranging
from Botanist, Processing/Chemical engineer, Wood scientist, Industrial and Analytical chemist,
Environmentalist. Among its various functions are; screening of local wood and non-wood plants for
suitable; sources for long fibre pulps; development of process technology and mechanism for pulping
of various plant materials; production and characterization of paper samples and packaging materials
from various pulps and industrial training programs to college and university students.

I took part in the current resarch project of this division which are:

1. Production of pulp and paper from agro-wastes and certain annual grass plants using secondary
fibre formulation.

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 2. Biochemical pulping of agro-wastes materials.

Achievements;

1.      Sourcing of long and medium length fibre pulps from locally available woods and non-wood
materials. Amongst the woods and non-woods investigated include; Gmelina arborea, Bambusa
strictus, Terminalia ivorensis, Cedrela odorato, Musanga cecropiodes, Oxystigma manni,
Dendrocalamus arundinacia, Rhizophora racemosa, Ceiba pentandra, Adansonia digitata, Bombax
buonopozense, Sterculia setigra, Polyata longifolia, Kenaf(Hibiscus cannabinus), Cocchorus olitorius,
Empty palm fruit bunch, just to mention a few.

2.      Utilization of wood wastes for production of various boards and other industrial applications.

3.      Use of water Hyacinth (Echhornia crassipes) for pulp, paper and board productions.

Among its various functions are;

1. Screening of local wood and non-wood plants for suitable sources for long fibre pulps.

2. Development of process technology and mechanism for pulping of various plant materials.

3. Production and characterization of paper samples and packaging materials from various pulps.

4. Industrial training programmes to college and university students.

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3.2.1 SOME EQUIPMENTS USED IN PULP AND PAPER PRODUCTION

Figure 3.12; A digester,

Figure 3.13; Paper mould, for forming paper.

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3.3 BIOTECHNOLOGY

The biotechnology department sets out to use industrial biotechnology to create health, clean
environment and wealth. In view of this, the department undertakes market driven research and
development to harness Nigeria’s rich natural resources and wastes for nutritional applications,
protection of environment, generation of bio-energy and industrial needs.

I worked in the enzymology lab, I learnt how to make cellulose enzyme and the protease enzyme and
the preparation of the substrates, I prepared nutrient medium for microbes (Nutrient Agar and
Sabourad Dextrose Agar).

3.3.1 ONGOING RESEARCH PROJECTS

1. Microbial production of the following enzymes by solid state fermentation and submerged
fermentation
 Proteases
 Xylanases
 Amylases
 Glucoamylases
 Glucose isomerase
 Pectinases
 Cellulases
2. Molecular characterization of the identified strains through transformational studies for the
enhancement of products.
3. Applicational studies of the developed enzymes for product development.
4. Production of the enzymes using large scale fermentors.

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Figure 3.14; A fermenter,

3.4 FABRICATION

The fabrication Technology Division is the backbone of the Project development and design
department(Engineering), department of the institute, in the area of development of equipment
prototypes. The division renders technical services to local industries especially SMEs.

The division consists of three sections:

 Design section, consisting of design Engineers.

 Fabrication section, consisting of technical officers, technician and craftsmen.
 Machine shop, consisting of technical officers, technicians, and craftsmen.

3.4.1 ONGOING RESEARCH PROJECTS

 Design and fabrication of cowpea thresher and screener

 Design and fabrication of fruits and vegetables washer
 Development of an improved solar dryer for fruits and vegetables.
Some recently completed projects include:

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  Cassava chipping machine
 Cabinet tray dryer
 Cassava mash stirrer
 Screen separator
 Cassava peeling machine
 Groundnut processing plant

I learnt a great about Health, Safety and Environment(HSE), metals and applications cutting and
measuring practices, welding and welding practices and the use of various machines some of which
are shown below:

Figure 3.15 Guillotine machine; used to

Figure 3.16: Manual rolling machine; to roll into cylindrical forms.

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3.5 ELECTROPLATING

Electroplating is a process that uses electric electric current to reduce dissolved metal cations so that
they form a thin coherent metal coating on an electrode. The term is also used for electrical oxidation
of anions onto a solid substrate as in the formation of silver chloride on a silver wire to make
sliver/silver-chloride electrodes.

I electroplated a rusted metal bar using nickel, I also galvanized another metal bar. The plating
process involves three stages

 Pre-plating: polishing, prickling etc.

 Actual plating
 Post-plating: buffing(Applying wax to the surface)

Figure 3.17 Electroplating bath.

3.5.1 THE PROCESS

The cations associate with the anions in the solution. These cations are reduced at the cathode to
deposit in the metallic, zero valence state. For example, for copper plating, in an acid solution, copper
is oxidized at the anode to Cu2+ by losing two electrons. The Cu2+ associates with the SO42- in the
solution to form copper sulphate. At the cathode, the cu2+ is reduced to metallic copper by gaining
two electrons. The result is the effective transfer of copper from the anode source to a plate covering
the cathode. Electroplating is widely used in various industries for coating metal objects with a thin

21
layer of different metal. The layer of metal deposited has some desired property which the metal of
the object lacks. For example, chromium plating is done on many objects such as car parts, bath taps,
kitchen gas burners, wheel rims and many others for the fact that chromium is very corrosion
resistant, and thus prolongs the life of the parts. Electroplating has wide usage in industries. It is also
used in making inexpensive jewelry. Electroplating increases the life of a metal and prevents
corrosion.

3.6 PLUMBING AND UTILITIES

I carried out repairs on pipes, learnt and saw the various types of pumps, pipes, fittings, taps. Some of
the plumbing tools and equipment I came across are shown below: Figure 3.18: Plumbing utilities

b
a.
Where,

a. Wrench
b. Elbow
c. Gate valve
d. Flange.

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 CHAPTER FOUR

CHALLENGES ENCOUNTERED

Irrespective of all the learning and application of science and engineering done in the classroom, there
were few challenges encountered during my IT.

These challenges can be categorized into two forms: Industry based and Institution based

Industry based

 No allowance: There was no allowance whatsoever granted during the period of training,
transportation and feeding especially were serious challenges.
 Improper communication and ethnicity: Ethnic diversity was an issue, as some supervisors
would want to communicate in their local dialect, especially the technicians, this made some
training laborious and difficult to grasp.
 Compliance: Sometimes, procedures may not be carried out as specified in compliance
manuals, therefore, proper understanding of some operations was curtailed.

Institution based

 Grading for SIWES should commence as early as possible when the program is ongoing, not
just till the industrial training has been concluded. This will prevent students from doing odd
jobs and concentrating on the relevant fields.
 I observed that SIWES officials do not follow up on early payment of allowances to the
student, which keep students stranded.
 The six months’ program should be increased to a year, so that the learning process can last
some months longer, it can serve a good reference point when writing one’s CV.
 SIWES should look into convincing industries to retain their interns especially those who
gave their best during the six months’ program, so as to encourage subsequent interns to
emulate the standard of hard work during attachment.

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 CHAPTER FIVE

RECOMMENDATIONS AND CONCLUSION

RECOMMENDATIONS

1. I would like to recommend that the university help in attaching students to industries to carry out
their industrial training because of the rigorous and sometimes unsuccessful procedure it takes to
be able to get placement in industries.

2. I would like to encourage the department to task students on the use of MS OFFICE (PowerPoint,
Excel and Word basically) as these tools are essential in the industry.

3. I would also like to recommend for the department to integrate power point presentations
(creating slides and making oral presentations) into the department’s outline as this single tool is
very critical in any industry.

CONCLUSION

My industrial training program at FIIRO was successful. I got to learn a lot of Chemical Engineering
principles, I was also able to complement the practical training I got to the theoretical principles that
were taught in class as well as understand the industry ethics.

I can confidently say that the industrial training has made me a better chemical engineering student.

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 REFERENCES

http://www.fiiro.org/index.php/accessed 16th December, 2016.

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