Mariella Ardiyanti Haryanto is making a big leap with her innovation on long shelf-life croissants in Indonesia, which is also the first long shelf-life baked pastry at an affordable price in Indonesia. Launched in 2019, the product line has been exported to multiple Asia Pacific countries. Sales has significantly increased since then, and the company is building a new factory in 2022 to meet the demand. Mariella applied the skills and knowledge she gained while studying at Glasgow Caledonian University and during her internship as part of the programme. The experiences of direct applications in the food industry enables her to have critical analysis, project management skills resulting in an innovative product line using existing technology and ingredients.
She learned a lot about critical thinking, food processing and technology, also food ingredients and its functional properties as applied to food manufacturing, during her university life (including intern time at Genius Foods, Ltd.). Those skills have been useful when brainstorming for new product ideas, coming up with formulation, devising processes, and solving problems in the production line. The companies I worked for, have also benefited greatly from the reduced time to market. All I can say is that experience is priceless.
The UK is known for its quality of education, especially Scotland. Moreover, Glasgow Caledonian University offered me a more diverse experience. I met many people from different countries with their own culture. I also interned for 3 months as part of the programme which allowed me to experience working as a food scientist in the food industry.