Insider Tips for a Thriving Study Abroad Adventure!

Through a reciprocal agreement between Taylor’s University and partner universities abroad, students have the opportunity to spend a semester at a host institution. The Taylor’s University Student Exchange and Mobility Programme allows students to study at over 200 prestigious universities worldwide without paying foreign tuition fees. Instead, students only pay local tuition fees for the semester abroad. Additionally, students can transfer credits back to their home institution and receive a partial transcript from the host institution.

The Student Exchange Programme (SEP) Sharing Session facilitated by the collaboration between the School of Media and Communication (SOMAC) and Global Mobility Office (GMO), provided valuable insights and inspiration for students interested in pursuing overseas studies. Chaired by Mr. Kok Jia Wern, Programme Director for Bachelor of Mass Communication (Hons) (Digital Media & Production) and Bachelor of Mass Communication (Hons) (Broadcasting), School of Media and Communication, the session featured several SOMAC students who shared their enriching experiences from semester exchanges in Denmark, the United Kingdom, South Korea, and China.

The invited students captivated the audience with lively accounts of their memorable experiences abroad, sparking the interest of their juniors. Fiona Lim, a final year student from the Bachelor of Mass Communication (Hons) in Advertising and Brand Management, shared an amusing anecdote about her dormitory experience at Hanyang University in South Korea, likening her living space to a "Smurf House." She also encouraged her fellow students to seize the opportunity to acquire new skills and experiences beyond academics during their time abroad.

After the invited students' presentations on their experiences abroad, Ms. Hor Suet Foong, Assistant Manager from the Global Mobility Office, shared important information and addressed frequently asked questions regarding the SEP application process for upcoming semesters. Her insights and guidance helped students in preparing and planning for their exchange programmes in advance.

The session concluded on a positive note, with students expressing their gratitude to the speakers for sharing their compelling stories and valuable advice. Many attendees remained after the event to inquire further about the SEP, highlighting the session's success in providing useful information and inspiring students to explore international study opportunities.

Overall, the SEP Sharing Session served as an invaluable platform for students to gain insights, learn from their peers' experiences, and receive guidance on pursuing overseas studies. It underscored SOMAC and GMO's commitment to supporting students in their academic and personal development by facilitating opportunities for global learning and cultural exchange.

Link to pictures: https://www.instagram.com/p/C4dC5Q8vf-W/

Link to video recap: https://www.instagram.com/reel/C4fDLnbvt0G/

A Deep Dive into the Japanese Seafood with Sushi Masterchef & Japanese Cuisine Goodwill Ambassador Chef Hirotoshi Ogawa

Taylor's Culinary Institute recently hosted an immersive Japanese Seafood Workshop, in collaboration with the esteemed Ministry of Agriculture, Forestry and Fisheries of Japan. Led by Japanese Cuisine Goodwill Ambassador Hirotoshi Ogawa, this exclusive event offered a unique platform to promote Japanese cuisine and food culture to the Japanese restaurateurs, professional chefs, and students of the institute. The workshop proved to be a remarkable opportunity for culinary enthusiasts to delve into the intricacies of Japanese cuisine.

Hirotoshi Ogawa is a renowned Sushi Masterchef, Director General of the World Sushi Skills Institute (WSSI), and Director of the All Japan Sushi Association. He is also a Japanese Cuisine Global Goodwill Ambassador, representing the Japanese government. With decades of experience, Chef Ogawa's expertise in sushi preparation and presentation has earned him international acclaim. As the Head of the WSSI, he promotes sushi globally and maintains high standards. Chef Ogawa shares his knowledge as a Lecturer at the All Japan Sushi Association, nurturing the next generation of Sushi Chefs. Additionally, he serves as a Culinary Advisor to the Japanese government, shaping policies to support Japanese cuisine.

With a specific focus on the delicate handling of scallops and other seafood delicacies, attendees gained invaluable insights into hygiene management practices, preparation techniques, and the cultural significance of Japanese seafood cuisine. Under the expert guidance of Ambassador Ogawa, participants were able to expand their culinary horizons and refine their skills in seafood preparation.

Throughout the workshop, participants had the chance to immerse themselves in Japanese culinary heritage, accompanied by engaging food tastings featuring Sashimi and Japanese Scallops. This event exemplified Taylor's Culinary Institute's commitment to delivering exceptional learning experiences and nurturing a culture of culinary excellence within its walls.

The institute extended sincere gratitude to Ambassador Ogawa and the Ministry of Agriculture, Forestry and Fisheries of Japan for their invaluable contributions to the workshop's success. Through collaborative initiatives like these, Taylor's Culinary Institute continues to empower both its staff and students with the knowledge and expertise necessary to excel in the dynamic world of gastronomy.

Revolutionizing Sustainable Food at Sustainable Food Camp 2024

Dr. Chong Li Choo, Associate Professor from Taylor's University's School of Food Studies & Gastronomy, has made significant strides in sustainability at the recent Sustainable Food Camp 2024, hosted by Sustainable Food Asia Co., Ltd. The event was founded with the visionary concept of establishing a new food standard that prioritizes environmental friendliness and human health. Sustainable Food Asia has been actively collaborating with companies in Japan and Southeast Asia dedicated to researching and developing sustainable food materials.

Their goal is to swiftly introduce these new food materials to the market, thereby laying the groundwork for a sustainable food industry for future generations. By combining the innovative materials created by these ventures with the technologies of Japanese food-related companies, Sustainable Food Asia aims to revolutionize the way food is produced and consumed. The Sustainable Food Camp 2024 provided an essential platform for individuals passionate about sustainability in food production and consumption to come together and exchange ideas.

One notable highlight was the engagement with ZUS Coffee, a Malaysian tech-driven coffee chain, which shared its plans to address the coffee grounds produced by its operations. Inspired by this initiative, Dr. Chong, along with a team comprising representatives from TUG Gelato by The Unusual Greens, Entomal Biotech Sdn Bhd, and Ajinomoto (Malaysia) Bhd, joined forces to brainstorm innovative solutions. Their collective effort led to the development of groundbreaking ideas, culminating in them securing the prestigious platinum prize worth RM10,000. This prize will serve as a significant catalyst to kickstart their project aimed at fostering sustainability.

Through harnessing their collective expertise, Dr. Chong and her project team aspired to translate their ideas into impactful actions that contribute to a more sustainable future. This achievement underscored Taylor's University's commitment to fostering innovation and sustainability.