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Showing posts from June, 2013

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.






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 Pro…