Culinology Event 2017

Culinology®: Future On-Demand Seminar & the Culinology® Competition Awards Ceremony

This annual Culinology® Seminar was attended by BSC students, DC students and FIS students, RCA sponsors, RCA competing students and their parents.

The seminar was presented by Assoc Prof Michael Cheng, Mark from Mark’s Food Solution, and Alumni Grace Tan, on the future demand of Culinology® in the food industry, and also the current trend of food.

Executive dean Dr Neethia was presented the prestigious RCA President’s Award for his significant contribution to the Culinology® programme by RCA representative Dr Michael Cheng.

Lastly, RCA competing students and their  mentors were presented with Medals and Certificates by Dr Neethia and Dr Micheal. The Champion team was mentored by Dr Wendy, and the other two teams who won second and third place were mentored by Benjamin and Robin.

Lead by Dr Wendy, Dr Robin, Ms Tracy, Dr Nima, Dr Benjamin, Dr Chong, Chef Sharizan, and Pn Siti

Culinology Signature Event 2018

Culinology® Signature Event: Towards 4th Industrial Revolution – The Global Race of Food Innovation

This annual Culinology® Event was held in Taylors University on the 21st to 22nd November 2018. The event was attended by industrial partners, BSC students, DC students and FIS students, RCA sponsors, RCA competing students and their parents.

The event was started with a close-door industrial round-table discussion, themed: Bridging the gap between graduates and industry expectation.

We had three keynote speakers by Chef Stephen A. Kalil on “leading food 4.0: contribution of food product development graduate in uplifting a sustainable, profitable and innovative food product, focused on delivering the needs of the market”, Dr Koh Yew Ming on ” amazing race of food 4.0: opportunity and challenges of food product development graduate towards industrial 4.0″ and Ms Gwee Choon Nghee on “industrial 4.0: strategize and introduce new food products into global market”.

The Signature event also involved the signing of MOU with MIFT, ITS and Soon Soon Flour Mills. In addition, there is also a product development competition.

Lead by Dr Wendy, Dr Robin, Ms Tracy, Dr Nima, Dr Benjamin, Dr Chong, Chef Sharizan, and Pn Siti

CAUGHT IN BETWEEN THE LOVE FOR CULINARY AND SCIENCES

GraceArticle

Since young, I have always dreamt to become a Chef, so I started to cook at a very young age. However, as I grow older I realize that the satisfaction of cooking wasn’t sufficient for me as I am always curious about why can food be so magical in which it can drives cultures and trends. To be frank, despite of all kinds of tensions or mishaps happening everyday around us, food is indeed one of best magic and all-time ice breaker to draw relationships closer and brings joy to people.

As a staple element for human beings, the art of transforming home cooked food into the commercialized food products, provides varieties to people around the world and that is how globalization can happened. Before 21, I have never traveled to any country before, but residing in Malaysia, we sincerely know how good our food are. Yes, and we are so proud of it. I wish that by knowing A-Z about food, I can help people to understand how much food do not only to fill up our tummy but also as a tool to raise a nation.

However, the education system in Malaysia implies that science studies should be the preferred thing to do. I love doing science but I love to express it in an artistic way, which …………..Continue reading

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