Taylor's University Showcases Innovative and Efficient Food Product Development Methods

Recently, Taylor’s School of Hospitality, Tourism and Culinary Arts (TCHT) put the innovation of its students in the spotlight at the inaugural Culinology© event, ‘From Ideas to ProtoCept in Record Time Culinology© 4.0: The Next Wave in Asia’. The event, held at the Taylor’s University Lakeside Campus, was a joint initiative with the Research Chef’s Association of USA.

Innovative and Efficient Food Product Development Methods

TCHT students presented new methods of producing food products in large quantities with a longer shelf life while maintaining sensory aspects such as colour and smell of various food products. Among the companies present were Guiness Achor Berhad (GAB); Lee Kum Kee; Dutch Lady; agriculture and food product manufacturer, PAP Cashnet Prima Agri; global ingredient solutions provider, Ingredion; and the Halal Development Corporation.

The Culinology© event was officiated by TCHT Dean Mr. Neethiahnanthan Ari Ragavan and witnessed by the Research Chef Association (RCA) represented by Professor Dr. Michael Cheng and Associate Professor Dr. Samir Amin from Southwest Minnesota State University, USA.

Officiated by TCHT Dean Mr. Neethiahnanthan Ari Ragavan

The food innovations presented included an Avocado Grenade which is a deep Fried Avocado Ball with Pepper Chicken Mixed with Jalapeno Cheese Sauce; Spicy Pepper Beef which is Stir Fried Spicy Beef Strips served with White Rice and Pickled Vegetables; Chickone which is a Cone Pastry Filled with Potato topped with Fried Chicken Mousse Ball Cushioned by Gelled Smoked Red Pepper Sauce.

Taylor’s University is the first university certified by the Research Chef’s Association of USA to offer the Bachelor of Science (Hons) in Culinology© through its School of Hospitality, Tourism and Culinary Arts (TCHT). The course aims to prepare professionals in the field of food product development, and lead the expansion of the global food industry.

Culinogy ©’s unique course structure, which blends culinary arts and the science of food, is an emerging discipline which aspires to significantly impact food research and development in the global market especially in Asia.