Towards 4th Industrial Revolution: The Global Race of Food Innovation

Culinology Event 2018

Culinology® Signature Event 2018, Culinology® 4.0: Shaping the Future of Food which will be hosted by Taylor’s University, School of Culinary Arts & Food Studies is meant to gather leading intellects from various industries to a platform for discussion on Food Innovation and its progress in current food industries. This event will provides network locally and internationally to participants by interacting with the various experts related to the field of culinary arts, food science & technology, and food & beverage sectors.

Event Highlights

Keynote Speaker 1: Chef Stephen Kalil (Past President of RCA)
Leading Food 4.0: Contribution of food product development graduate in uplifting a sustainable, profitable and innovative food products, focused on delivering the needs of the market.

Keynote Speaker 2: Dr Koh Yew Ming (MIFT president)
Amazing race of Food 4.0: Opportunity and challenges of food product development graduate towards industrial 4.0.

Keynote Speaker 3: Ms Gwee Choon Nghee (SMITA Advisory Council)
Industrial 4.0: Strategize and introduce new food products into global market for a sustainable food supply chain.

Event Itinerary

DAY 1 Wednesday, 21 Nov 2018

    Time                                       Activities
10.30am        Registration
11.00am        Opening Ceremony
11.15am         Keynote 1 
12.00pm       Strategic Partnership Signing
12.15pm        Lunch
02.30pm      Trade Fair Visit & Competition Booth Judging
05.00pm      END of Day 1

DAY 2 Thursday, 22 Nov 2018

    Time                                       Activities
9.30am          Registration
10.00am        Keynote 2 
10.45am         Tea Break
11.15am           Keynote 3 
12.00pm         Lunch
02.30pm        Competition Results Announcement
03.00pm       Closing Ceremony 
04.00pm       Cocktail Reception 
05.00pm       END of Day 2

Registration / Enquiry

Should you have any additional questions, feel free to contact:
Dr Wendy –