Dynamic business conditions are one of the factors that lead to the need for a system design in a company/industry, one of which is the food industry. On this occasion, the food system design was studied by Chemistry and Chemistry Education students through lectures which were part of the industrial chemistry learning. As lecturer, Ms. Dewi Yuanita Lestari, M.Sc., Ms. Annisa Fillaeli, M.Sc., Ms. Isti Yunita Ph.D., and Dr. Cahyrini Kusumawardani, inviting a speaker Mrs. Beti Febriana Lestari, STP has worked at PT Indolakto for 20 years with experience in various positions, namely 1 year as Management Trainee, 13 years in Production, 3 years in Factory Quality, and 3 years as Quality Improvement. PT Indolakto formerly known as PT Indomilk is a pioneer company in modern milk manufacture in Indonesia.

On that occasion, the presentation delivered by Mrs. Beti explained how to design food quality according to customer wishes, food safety, through food quality design which includes: (1) Definition of Quality; (2) Product Brief & Spec; (3) Quality Control Plan; (4) Quality Improvement; and (5) Quality Goals. Basically, an industrial product can be said to be of quality when it is able to meet consumer needs, so that quality can be determined from whom the industrial product is marketed. If a chemistry education student has a dream to becoming an entrepreneur, which is part of an occupational profile of a study program, Mrs. Beti provides an explanation of how to plan a product to be produced, how to treat raw materials to meet quality standards, nutritional analysis if the product is food, and product durability analysis.

PT. Indolakto has chemical instruments in its laboratory, some of which are AAS, GC-MS, FTIR, Kjel Dahl, so it is not impossible that the skills of working in the laboratory, analytical skills, and communication with chemical knowledge as a base knowledge for chemistry education students, will support their careers in industry. Such as if there is a case of contamination of a component in the product so that it forms a chocolate precipitate in the milk produced. Therefore, the study and updating of the curriculum to match the needs of human resources in the era of work that continues to grow, is very necessary. The implementation of this joint lecture activity is expected to be a new insight for education students about opportunities to work in industry and as entrepreneurs to continue to develop themselves.