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FACULTY OF SOCIAL SCIENCES & LEISURE MANAGEMENT 

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TAYLOR'S CULINOLOGY STUDENTS EXCEL IN ACADEMIC-INDUSTRY MENTORSHIP PROGRAMME
WITH IMCD MALAYSIA







In a landmark partnership between Taylor's University and IMCD Malaysia, it has
proven to be immensely fruitful, marking a significant milestone in the realm of
food innovation. Over a 6-month mentorship programme organized by IMCD, ten
Bachelor of Science (Hons) in Culinology students from the School of Food
Studies & Gastronomy at Taylor's University embarked on a journey of practical
learning and creativity. IMCD Malaysia is a global leader in the formulation,
sales and distribution of speciality chemicals and food ingredients. Through
their technical, marketing and supply chain expertise, they bring added value
and growth to both customers and principal partners throughout the world.





The project led by Associate Professor Dr. Chong Li Choo, and guided by Ms.
Claire Yong, Application Technologist from IMCD, allowed the students to
immersed in real-world challenges. They were tasked with developing seven unique
savory product concepts and their corresponding formulations. Their creativity,
supported by expert mentorship, culminated in a showcase of culinary excellence
at the E.A.T with #IMCD event. Industry partners praised the students'
innovative solutions, recognizing their commitment and proficiency in addressing
intricate challenges.






This collaborative effort underscored the potential of bridging academia with
industry. By immersing students in such practical endeavors and exposing them to
industry insights, the programme empowers them to become future leaders and
innovators in the food sector. It not only enhances their technical skills but
also fosters a mindset of innovation and problem-solving crucial for driving
forward the field of food science.





Gratitude is extended to IMCD Malaysia for their steadfast support and
partnership throughout this endeavor. Together, this collaboration set a
precedent for future joint initiatives, promising ongoing growth and innovation
in the dynamic field of food studies and gastronomy. The success achieved was a
testament to the power of collaboration in shaping the next generation of food
innovators and advancing the boundaries of culinary excellence.



 * 2024





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