KUCHING – Twenty entrepreneurship students from Swinburne University of Technology Sarawak Campus had the opportunity to gain first-hand insights into large-scale industrial operations during a recent visit to Sarawak Flour Mill – INTERFLOUR Malaysia, one of East Malaysia’s leading flour producers.
The visit on 5 November 2025 was part of the university’s SwinSPINE initiative, a flagship program under the Faculty of Business, Design, and Arts designed to promote authentic, industry-integrated learning.
The student delegation from Swinburne Sarawak’s entrepreneurship unit, ENT30015 – Launching New Ventures, was led by Dr Gabriel Wee Wei En, Chief of the Entrepreneurship Hub at Swinburne Sarawak, and warmly hosted by Mr Jason Yap, East Malaysia General Manager, along with Mr Wong Shey Hian, General Manager of Sarawak Flour Mill Sdn Bhd.
Sarawak Flour Mill, part of the INTERFLOUR Group, is one of the region’s leading producers of high-quality flour and grain-based products. With a strong footprint in East Malaysia, the mill plays an essential role in supporting the bakery, food manufacturing, and consumer goods industries. It is known for its advanced milling technology, stringent quality assurance processes, and commitment to food security and supply chain resilience.
During the visit, students were given an in-depth factory tour and briefing on the end-to-end flour production process – from wheat importation and quality testing to milling, packaging, and logistics. They also learned about the operational challenges of large-scale food production, regulatory and safety requirements, and the critical role of innovation in maintaining competitiveness within the global food supply chain.
Students engaged directly with senior management to explore real-world business scenarios involving procurement, cost structures, product development, branding, and customer engagement across business-to-business (B2B) and business-to-consumer (B2C) markets.
The exposure aligns closely with the objectives of ENT30015 – Launching New Ventures, a unit that trains students to identify market opportunities, build viable venture models, and understand the realities of scaling a business.
“Entrepreneurship is not only about creating new ideas; it’s about understanding how industries operate,” said Dr Wee. “By stepping into a high-performance industrial environment like Sarawak Flour Mill, our students gain insights into production economics, supply chain management, and market-driven innovation – the key competencies for venture creation.”
Students sample flour-based food products during the factory tour.
This excursion reinforces SwinSPINE’s mission of providing Authentic Entrepreneurship Practices, where learning extends beyond the classroom through deep industry collaboration and experiential engagement.
The visit also opened doors for deeper collaboration between Swinburne Sarawak and Sarawak Flour Mill – INTERFLOUR Malaysia. Both parties expressed strong interest in exploring joint initiatives that include research and applied industry studies, market analysis and consumer insight projects, as well as marketing design and promotional development. These potential collaborations will not only strengthen industry-university linkages but also create meaningful platforms for students to apply classroom knowledge to real business challenges, contributing innovative solutions while gaining valuable experiential learning.
In line with Swinburne Sarawak’s commitment to nurturing entrepreneurial mindsets, students are encouraged to further develop their ideas and transform them into viable ventures. The Swinburne Sarawak Entrepreneurship Hub provides the necessary support through coaching, access to industry networks, dedicated facilities, and guidance for student-led startups. This ensures that the entrepreneurial journey extends beyond the classroom and industry visits, empowering students to take the next step and turn their ideas into real-world impact.
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