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Lee Kum Kee Sauce Creates Summer Internship Experience For Local Secondary School Students
(MENAFN- Media OutReach Newswire) -share-copy-box" class="mo-ui-news-article-share-copy-box" hidden>Participating in the CMA's“Business-School Partnership Programme” and FHKI & HKSTP's“Innopreneur Experience Journey”HONG KONG SAR –
Media OutReach Newswire – 31 August 2026 – This month, Lee Kum Kee Sauce (“Lee Kum Kee”), the century-old sauce brand, partnered with The Chinese Manufacturers' Association of Hong Kong's (CMA)“Business-School Partnership Programme” and the“Innopreneur Experience Journey” - co-organised by the Federation of Hong Kong Industries (FHKI) and Hong Kong Science and Technology Parks Corporation (HKSTP) – to provide a summer internship experience for four local senior secondary students. Hosted at Lee Kum Kee's headquarters in Hong Kong, the programme was an opportunity to experience the company's heritage and day-to-day operations first-hand, with guidance from employee mentors. The students gained insights into such aspects of the business as sauce manufacturing, research, quality assurance, brand promotion and sustainability, while also exploring future career possibilities.
The internship focused on three major experiences. First, students stepped into the Sauce Archives to assist with the restoration and preservation of historical documents, gaining a close appreciation of the brand's history. Then, in the Testing Laboratory and Quality Assurance Laboratory, they undertook field observations and simulated testing under the supervision of technicians to understand how Lee Kum Kee maintains quality control at every stage from raw materials to finished products. During their innovation and technology experience session, students learned about the operation of Lee Kum Kee's Oyster Sauce Smart Production Line and robotic arm, and tried their hand at 3D model sketching. Through these hands-on activities, they discovered how innovation and technology bring momentum and enhanced operational efficiency to traditional manufacturing.
Reflecting on the experience, the students expressed that seeing smart manufacturing and innovation applications in the sauce industry first-hand gave them a fresh perspective on Hong Kong's manufacturing industry. Their most memorable moment was when they participated in actual operations in the company's laboratories and archives. The students were grateful for the guidance given by Lee Kum Kee staff, which helped them to understand why every single role and working step is crucial, as how the brand's heritage has been shaped by an unwavering commitment to quality.
Dodie Hung, Executive Vice President – Corporate Affairs at Lee Kum Kee Sauce, stated:“Lee Kum Kee's value of 'Si Li Ji Ren' (Considering Others' Interests) means that we have always been committed to creating diverse learning and growth opportunities for youth. We are active in industry-academic collaboration, and hope that the internship experience will help students broaden their horizons and discover their own interests and future aspirations. As Hong Kong advances new industrialisation and innovation-driven development, the integration of traditional manufacturing and innovation has become a general trend, and we hope programmes like this can help nurture future talent for Hong Kong.”
The internship focused on three major experiences. First, students stepped into the Sauce Archives to assist with the restoration and preservation of historical documents, gaining a close appreciation of the brand's history. Then, in the Testing Laboratory and Quality Assurance Laboratory, they undertook field observations and simulated testing under the supervision of technicians to understand how Lee Kum Kee maintains quality control at every stage from raw materials to finished products. During their innovation and technology experience session, students learned about the operation of Lee Kum Kee's Oyster Sauce Smart Production Line and robotic arm, and tried their hand at 3D model sketching. Through these hands-on activities, they discovered how innovation and technology bring momentum and enhanced operational efficiency to traditional manufacturing.
Reflecting on the experience, the students expressed that seeing smart manufacturing and innovation applications in the sauce industry first-hand gave them a fresh perspective on Hong Kong's manufacturing industry. Their most memorable moment was when they participated in actual operations in the company's laboratories and archives. The students were grateful for the guidance given by Lee Kum Kee staff, which helped them to understand why every single role and working step is crucial, as how the brand's heritage has been shaped by an unwavering commitment to quality.
Dodie Hung, Executive Vice President – Corporate Affairs at Lee Kum Kee Sauce, stated:“Lee Kum Kee's value of 'Si Li Ji Ren' (Considering Others' Interests) means that we have always been committed to creating diverse learning and growth opportunities for youth. We are active in industry-academic collaboration, and hope that the internship experience will help students broaden their horizons and discover their own interests and future aspirations. As Hong Kong advances new industrialisation and innovation-driven development, the integration of traditional manufacturing and innovation has become a general trend, and we hope programmes like this can help nurture future talent for Hong Kong.”
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