
Taylor’s Culinary Institute is pleased to announce that Team Athena’s, representing the Bachelor of Science (Hons.) in Culinology programme at Taylor’s University, achieved 1st Runner-Up at the Inaugural Anthropocene Case Competition 2026, jointly organised by the Hungarian University (MATE) and Bonafarm Group in Gödöllő, Hungary. The competition convened international university teams to develop innovative and sustainable solutions to challenges associated with the Anthropocene era. This year’s case focused on the valorisation of poultry by-products, addressing key issues in food sustainability, circular economy practices, and agri-food innovation.
A total of 60 submissions from 39 institutions across 28 countries were received, with 13 teams advancing to the Grand Final following two rigorous elimination rounds. Among the finalists, Team Athena’s distinguished itself as one of the few undergraduate teams competing alongside postgraduate and doctoral candidates from leading international institutions. Their achievement reflected the strength of the Taylor’s Culinology® curriculum in developing interdisciplinary competencies and applied problem-solving capabilities.
In the Grand Final, teams were allocated 48 hours to analyse the case and present a comprehensive solution. Despite the demanding timeframe, Team Athena’s delivered a well-structured and evidence-based proposal, earning them the 1st Runner-Up position. The overall championship was awarded to a doctoral-level team, further underscoring the significance of this achievement at undergraduate level. Team Athena’s comprised final-year students Chelsea Evelyn Daniella, Amanda Lim Qin, and Chong Qian Yu (Venus), under the supervision and mentorship of Dr. Wendy Lim Pek Kui, Programme Director of the Bachelor of Science (Hons.) in Culinology, who accompanied and guided the team throughout the competition in Hungary.
The competition also highlighted the expanding international presence of the Taylor’s Culinology® programme. Two alumni, Dr. Abdul Hannan Zulkarnain and Mastura, are currently affiliated with MATE, reflecting the programme’s growing global academic network. Following the competition, Team Athena’s and Dr. Wendy were invited to visit the Institute of Food Science and Technology at MATE’s Budapest campus. The visit included laboratory tours and discussions on potential collaboration in student mobility, academic exchange, and joint research initiatives, marking a positive step towards strengthening institutional cooperation between both universities.
This achievement underscores the strength of the Culinology® programme in producing graduates who are capable of applying interdisciplinary knowledge to address complex global challenges and perform competitively on the international stage. The participation of Team Athena’s in the competition was fully funded by the Hungarian University (MATE), whose generous support enabled the team to represent Taylor’s University on this international platform and further strengthened the collaborative ties between the two institutions.



















