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