In response to the "China-ASEAN 2030 TVET Flagship Courses Sharing Initiative" initiated by the Southeast Asian Ministers of Education Organization Regional Centre for Technical Education Development (SEAMEO TED), and to serve the human resource needs for international production capacity cooperation in ASEAN countries, Guangxi Vocational & Technical Institute of Industry, leveraging its professional strengths, has actively participated in the application and development of the project. Under the food intelligent processing technology professional standard, the school has meticulously created five international digital course resources: "Food Analysis and Detection Technology", "Circular Economy Application Technology on Sugar Industry", "Juice Extraction Production Technology", "Modern Intelligent Production Technology for Sugar Manufacturing", and "Analysis of the Sugar Industry".

The project aims to select high-quality teaching resources from Chinese vocational institutions and develop internationalized digital flagship courses that meet the needs of Chinese enterprises’ international capacity cooperation and align with the industry development plans of Southeast Asian countries. These newly launched courses, as an important part of the project, have been officially released on the China-ASEAN Technical Education Cooperation Platform (CATECP). They will be promoted by SEAMEO TED to vocational institutions and related organizations in ASEAN countries, contributing to the cultivation of technical and skilled talents in Southeast Asia, supporting the localization of employees in overseas Chinese enterprises, and enhancing the international influence of Chinese vocational education.

Through the study of these five courses, students can master the methods of analysis, inspection and quality control of food and sugar materials, intermediate products and finished products, accurately assess product quality and develop quality management plans; understand the modern sugar manufacturing processes such as juice extraction, evaporation and crystallization, as well as the basic principles of intelligent production equipment, laying a foundation for further professional courses; become familiar with the basic models of sugar industry circular economy and the comprehensive utilization of by-products such as bagasse and molasses, providing a scientific basis for the green and low-carbon production of the sugar industry. These areas of knowledge will help students build a comprehensive knowledge system, lay a solid foundation for subsequent studies or work in the modern sugar manufacturing and food intelligent processing industry, and create more possibilities for future career development.