Dr Chong Li Choo, Programme Director of Bachelor of Science (Hons)(Culinology) received the President’s Award 2020 by Research Chef Association of America (RCA) recently during the RCA2020 Virtual President’s Address. Dr. Chong received this prestigious award for her impactful contribution to the association and industry for her tireless support in the mission of Culinology® in this region.
Chef Sharizan Azali, chef lecturer from Bachelor of Science (Hons.) Culinology has been invited by AJK College of Arts & Science affiliated with Bharathiar University of India to deliver a virtual sharing session entitled “ A Visual Journey into Malaysian Cuisine : Authentic to Fine Dining”. A group of 60 students and lecturers from the Department of Catering Science & Hotel Management and Taylor’s University School of Food Service & Gastronomy were attending the session. The 90 minutes session introduces the webinar participants to a transitory elements and facts pertaining to Malaysia and its cultural gastronomical aspects; specifically towards the modernization of Malaysian cuisine and the significance transitional from authentic to fine dining transformation. The great effect of Chef Sharizan in conducting this culinary webinar was highly appreciated by AJK CAS’ Principal, Dr. B. Satheesh Kumar, and all the participants.
The Dancing Mocktail!
Thirty–two (32) high-school students have disclosed the science of pH and hands-on experience in creating multi-colors and layers mocktails during the Future Movement Student Workshops. Students were enjoying themselves to learn the specification technology and a clearer picture of the beverage development processes food industry.
Lead by Dr Wendy and Chef Sharizan
An adventure and educational trip to the world´s largest producer of certified sustainable palm oil (CSPO), Sime Darby Ecogarden Plantation at Carey Island. They play a leading role in the development and promotion of sustainable practices in the palm oil sector. Also, they are a founding member of the Roundtable on Sustainable Palm Oil (RSPO). This fruitful trip not only exposed us to all-things palm like harvesting and milling activities, but also showcases Sime Darby Plantation Berhad’s sustainable practices that are directly or indirectly related to its business. Besides, a visit to the Palm Oil Experience Centre where we granted a glimpse of knowledge on oil palm plantation and the products that produce using palm oil. Not least, it was an eye-opening experience to discover the prestigious innovative center which facilitates with world-class equipment and laboratory facilities. Most importantly, the tour to the R&D Centre where there’s opportunity for research collaboration in terms of fats and oils application in food, particularly application via culinary skills and food science knowledge.
Lead by Dr Wendy Lim
On 22nd January 2020, a workshop entitled Culinology® Future on-Demand was held at R&D kitchen. This workshop was attended by 9 students from Bangladesh International Tutorial (BIT). The purpose of this workshop was to create awareness and interest in Culinology® program to these potential students. This workshop was briefed by Dr Benjamin followed by a hands-on activity on how to produce flavor-water-sphere using blue flower solution and rose/orange liquid flavor. In addition, the students get to learn about the spherification of rose/orange liquid flavor using alginate and how it form the alginate network in response to calcium ions. In addition, they also learned about how pH changes the structure of the molecule responsible for the blue color in the blue flower solution and the subsequent color displayed in the solution. All the participants were excited about preparing the best presenting beverage and amazed by the juiciness of the rose/orange liquid flavor bursting from the spheres upon consuming the beverage they created. These students are currently in preparation for entering their O-level, and then A-level before entering University. This workshop will add Culinology ® program into their list of potential University programs.
Lead by Dr Benjamin Wong
Dr. Chong Li Choo, the senior lecturer & Programme Director of Bachelor of Science (Hons) (Culinology), Taylor’s University is dedicated to offer her helps in consulting Food Aid Foundation (FAF) to set-up a basic microbiology laboratory and to train FAF staffs in conducting the microbial testing. This is a great efforts in assisting FAF to ensure all the donated food is safe for consumption.
An interactive Culinology Future on Demand Workshop was conducted for a group of 40 students and 2 teachers from Temasek Polytechnic Singapore.The purpose of this workshop was to create awareness among students on Culinology® program and create their interest to join our program in the near future. This workshop included a program briefing, students sharing session, hands-on activity on how to produce low-fat cookies followed by product analysis and sensory analysis. All the students were enjoying to learn the science behind food ingredients & ideation in cookies innovation.
Lead by Dr Chong Li Choo and Miss Tracy Wong Fang Lian
A beverage development workshop was held at R&D kitchen. This workshop was attended by a 27 international students, 5 teachers and principal from SMA Sekolah Dian Harapan ,Bangka, Indonesia. The purpose of this workshop was to create awareness among students on Culinology® programme and create their interest to join us in near future. This workshop included a programme briefing followed by hands-on activity on how to produce flavor-water-sphere as well as rainbow mock tail. All the students were enjoying to learn the science behind food ingredients & ideation in food beverage innovation. A token of appreciation was given to the principal at the end of workshop.
Lead by Miss Tracy Wong Fang Lian
A beverage development workshop was held at C-Essence. This workshop was attended by a group of international students from Xi An, China. The purpose of this workshop was to create awareness among students on Culinology programme and create their interest to join us in the near future. This workshop included a programme briefing followed by a hands-on activity on how to produce flavor-water-sphere as well as rainbow mocktail. All the students were enjoying to learn the science behind food ingredients & ideation in food beverage innovation.
Lead by Miss Tracy Wong Fang Lian
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, Robin, Ms Tracy, Dr Nima, Dr Benjamin, Dr Chong, Chef Sharizan, and Pn Siti