Culinology® Workshop: Flavor Water Spheres

On 26th March 2019, a workshop entitled Culinology® Future on Demand was held at R&D kitchen. This workshop was attended by 14 students from Foon Yew High School. The purpose of this workshop was to create awareness among students on Culinology programme and create their interest to join us in near future. This workshop included a programme briefing given by Dr Benjamin followed by hands-on activity on how to produce flavor-water-sphere. After that, students were divided into 5 groups and each groups were required to produce biggest flavor water spheres. All the participants were excited in preparing the biggest flavored spherification. The workshop end with Q&A session and small gifts were given for those who answer correctly.

“Culinology® Future On-Demand: Driving Formulation Innovation in the Beverage Industry”

Thirty-two (32) China students from Hebei Tourism Vocational College & Chongqing University of Arts and Sciences have attended a beverage Innovation workshop conducted by Dr Chong Li Choo on the 9th April 2019 at R&D kitchen, Taylor’s University. Students were introduced the stages in beverage development and learned to create a new and fun drinks, called ‘The Dancing Bubble in Rainbow Mocktail’. They have shown their great interest in the science behind the colour changing of drinks and specification.

“Gourmet Ingredients: The Journey of Products Innovation, The Secret Behind Success Stories”

The Bachelor of Science (Hons.) Culinology® final year students (BSC 11 & BSC12) had attended n informative talk by Mr Leon Goh, the founder of Gourmet Ingredients Sdn Bhd. Mr Leon Goh shared an interesting experience and journeys on how he grows his company and handling his clients. This talk also give a better understanding of the expectation of employers towards graduates and the right attitude fresh graduates should have in working world.