Recognizing Achievement of School of Education Student-Academics at e-ConDev 2023 Competition

The Student-Academics Team from School of Education, Faculty of Social Sciences & Leisure Management, Taylor's University have received Gold and Silver awards at the International E-Content Development Competition (e-ConDev) 2023 organized by the Ministry of Higher Education and Universiti Teknologi MARA under the category of Product Pitching Innovative Teaching and Learning Strategies.

This event involved four categories of competition, namely, The Massive Open Online Course (MOOC), Micro-Credential, Open Educational Resources (OER) and Product Pitching categories. The objectives of e-ConDev 2023 were to increase the quality of e-content used in the teaching and learning process, and to nurture interest in and encouraged the development of e-content. This also served as a platform to share best practices in teaching and learning.

A Gold award was presented to a team of 2 lecturers, Dr. Vinothini Vasodavan and Dr. Lee Yee Ling for their project titled "21st Century Skills Wheels: Re-designing Learning Tasks Using Collaborative Tools" under the Pitching Competition (Educators Category). Dr. Vinothini and Dr. Lee aim to empower instructors through the development of a 21st century skill module. This module has proven to build instructors' innovative teaching practices by embedding 21st-century skills into learning tasks, which includes designing instructional strategies linked to the different 21st-century skills that the instructors wish students to learn.

In addition, a Sliver award was presented to Ku Yan Chie, a first-year Bachelor of Education student under the supervision of Lecturer Dr. Vinothini Vasodavan, for their project titled "Time is Money, a Smart Schedule Planning Functionality Tailored Specifically for Pre-service Teachers", under the Pitching Competition (Students Category). The app allows teachers to estimate the time required for each task or activity, whether it can be lesson planning, grading, or administrative duties.

In a nutshell, the collaboration between academics and students is crucial for driving innovation in teaching and learning. Academics bring their expertise and knowledge to the table, while students offer fresh perspectives and unique insights. This collaboration allows for a rich exchange of ideas, leading to more innovative and well-rounded approaches to teaching and learning.

Article on Breakfast Needs & Consumption in Indonesia Featured in Food Navigator Asia Publisher

'User-friendly Guidelines: Opportunity for Industry to Help Indonesian Consumers Fulfil Breakfast Needs', an article by Taylor's School of Food Studies and Gastronomy in partnership with the Chair of Food Studies: Food, Cultures and Health helmed by Professor Jean Pierre Poulain has been recently featured in the 'Food Navigator Asia' on 19 October 2023. FoodNavigator provides a 360-degree view of the food and beverage market, spanning everything from investment, incubation and innovation, to ingredients, food science and product formulation, labelling, litigation, regulation, consumer trends, new products and new technology.

The scientific paper entitled “Breakfast Consumption and Quality of Macro- and Micronutrient Intake in Indonesia: A Study from the Indonesian Food Barometer” published in Nutrients, 15(17) examined how adults in Indonesia consume breakfast, analyzed its impact on their nutrient intake and overall dietary quality. These findings aimed to formulate region-specific nutrient recommendations for breakfast within the framework of the International Breakfast Research Initiative (IBRI), with the ultimate goal of presenting practical breakfast recommendations to inform policymakers, grounded in observed dietary behaviours.

It was based on the data from Indonesian Food Barometer, conducted by Southeast Asian Ministers of Education Organization Regional Center for Food and Nutrition (SEAMEO RECFON) in conjunction with the Taylor’s Toulouse University Centre (TTUC) Asian Food Baraometer initiative, within the framework of the Chair of Food Studies: Food, Cultures and Health.

SEAMEO RECFON was established in 1967 as SEAMEO TROPMED Regional Centre for Community Nutrition, and transformed into Regional Centre for Food and Nutrition in 2011.  It is one among the 24 SEAMEO Centers located throughout SEA region.  It is a unit hosted by Ministry of Education and Culture RI and located in Universitas Indonesia, Jakarta with a mission to conduct education, capacity building, research and information dissemination in food and nutrition through partnership for sustainable human resource development.

https://www.foodnavigator-asia.com/Article/2023/10/19/opportunity-for-industry-to-help-indonesian-consumers-fulfil-breakfast-needs.

Khusun, H., Anggraini, R., Februhartanty, J., Mognard, E., Fauzia, K., Maulida, N. R., Linda, O., & Poulain, J.-P. (2023). Breakfast Consumption and Quality of Macro- and Micronutrient Intake in Indonesia: A Study from the Indonesian Food Barometer. Nutrients, 15(17). https://doi.org/10.3390/nu15173792

Impact4Change by Empowering Refugees Through Food Business & Chef Training Programme with PichaEats

October 2023 marked a significant step forward for Taylor's Culinary Institute (TCI) as the Institute joined hands with PichaEats to conducted a 'Food Business & Chef Training' programme for the refugee community from Myanmar, Pakistan, Iran and Afghanistan. PichaEats, a renowned social enterprise dedicated to making a positive impact by empowering refugees through culinary initiatives, offering delectable meals while fostering community integration and support. This endeavour was made possible through Taylor’s Social Innovation Grant or Social 10, that provides opportunity for Taylor's staffs and students to pose a community problem for us to solve with a grant up to RM10,000 per project.

At the heart of this initiative lies the power of education. Over the course of two intensive days, a team of TCI's Culinary Experts, led by Chef Azuralisda Mohd Ghazali and Chef Nur Syirin Mohd Said, worked tirelessly to equip 12 refugees with the culinary skills and knowledge needed to succeed in the food business.

But why 'Food Business & Chef Training'? The answer is simple yet profound. The aim was to provide the refugee community, particularly housewives, with a sustainable means of self-sufficiency. By imparting culinary skills, we empower them to start their own food businesses, preparing and selling dishes inspired by both Western and Asian cuisines. By doing so, we not only help them to support their families but also foster a sense of independence and dignity.

The role of Taylor’s Social Innovation Grant cannot be overstated. This grant, also known as Social 10, serves as a catalyst for positive change. It enables us to address the specific needs of the refugee community by creating opportunities through culinary education. The impact of this initiative has already been heartening. Participants of the training programme have gained valuable culinary skills, and many have expressed their eagerness to start their own food businesses. We are excited about the journey ahead as they take these skills and transform them into sustainable livelihoods.

In a world filled with challenges, it is heartening to witness the transformative power of education and empowerment. Our 'Food Business & Chef Training' programme for the refugee community is a testament to the belief that every individual deserves an opportunity to thrive. As we look forward to the success stories that will undoubtedly emerge from this initiative, we remain committed to finding innovative solutions to the challenges faced by our communities.