From Seed to Scale: Culinology® Students Transform Local Ingredients into Scalable Food Innovations at Taylor’s University

Taylor’s University recently presented the outcomes of the Bachelor of Science (Hons) in Culinology Final Year Project through a meticulously curated five-course gastronomic showcase at Truffle Restaurant, Taylor’s University. This year’s project focused on repositioning the durian seed as a sustainable local ingredient, integrating gastronomic innovation with applied food product development for the broader food industry and mass market. The showcase demonstrated how underutilised agricultural resources can be transformed into functional, scalable, and nutritionally relevant concepts, exemplifying the convergence of culinary creativity, scientific rigour, and industry relevance.

The event was honoured by Y.Bhg. Emeritus Prof. Tan Sri Dato’ Dr. Syed Jalaludin Bin Syed Salim, Chancellor of Taylor’s University, alongside esteemed industry partners and sponsors, including Hernan Corporation Sdn Bhd, Impact Circle Sdn Bhd, Novonesis, and Futura Ingredients (S) Pte. Ltd., highlighting strong industry confidence in the project’s vision and impact.

Supervised by Prof. Dr. Chong Li Choo of Taylor's Culinary Institute, the initiative reflects Taylor’s University’s commitment to applied education and translational research, bridging local agricultural resources, food innovation, and market-relevant product development. Each concept was crafted with meticulous attention to formulation strategy, functional value, and scalability, ensuring practical applicability beyond the culinary setting.

The project also benefited from the technical guidance and collaborative support of Hernan Corporation Sdn Bhd, Futura Ingredients (S) Pte. Ltd., and Novonesis, ensuring that outcomes were firmly grounded in real-world industry practices. Through initiatives such as this, Taylor’s University continues to advance future-ready food solutions, fostering sustainable gastronomy, nutrition innovation, and industry-aligned competencies, equipping graduates to excel in the evolving landscape of food innovation.

From Concept to Crowd: Experiential Learning in Action as Events Students Bring Sekai Motōra to Life

The School of Hospitality, Tourism and Events’ Final Year Live Event Project module in the Bachelor of International Event Management programme transforms classroom learning into real-world experience. Students are required to conceptualise, plan, deliver, and evaluate a live event over an entire semester, developing professional skills in research, event design, planning, coordination, execution, and post-event evaluation while working in functional teams covering marketing, sponsorship, logistics, administration, and finance.

In the September 2025 semester, 26 final-year students successfully delivered Sekai Motōra, a two-day car show organised in collaboration with Togeya PLT, a leading automotive retailer and service provider renowned for its expertise in Japanese Domestic Market (JDM) vehicles and high-performance supercars. Hosted at Togeya, Kuala Lumpur, the event showcased JDM vehicles and supercars, attracting 533 visitors over two days, including automotive enthusiasts, students, and members of the public. The project allowed students to apply classroom learning in a live industry setting, strengthening problem-solving, teamwork, and decision-making skills.

Leadership was a key learning outcome of the project. Project Leader Erica Chung Emmanuel Stephens and Assistant Project Leader Yam Xin Ying demonstrated commitment, resilience, and professionalism in managing the challenges of delivering a live event, exemplifying industry-ready leadership. The success of Sekai Motōra was made possible with the support of industry partners including Togeya PLT, Honda Malaysia Sdn. Bhd., Berjaya Times Square Theme Park Sdn. Bhd., Kamatto Malaysia, Jd.Music Academy, and CTRL Play PLT.

The faculty also acknowledges the invaluable guidance of Assoc. Prof. Dr. Kandappan Balasubramanian, Head of the School of Hospitality, Tourism and Events; Programme Director Dr. Khairiah Ismail; and Module Lecturer Dr. Lisa Tung, whose mentorship has ensured a meaningful and impactful learning journey for all students.

Reimagining Sustainable Tourism: An Immersive, Practice-Driven Approach

The Project Management for Tourism module integrates adaptive project methodologies with immersive learning to equip students with the competencies required to navigate increasingly dynamic tourism environments. Through the incorporation of virtual reality (VR), augmented reality (AR), and interactive digital platforms, the module translates theoretical frameworks into structured, practice-oriented learning experiences aligned with contemporary industry standards.

As part of this initiative at the School of Hospitality, Tourism and Events at Taylor’s University, 23 Bachelor of International Tourism Management students presented the outcomes of their Tourism Integrated Project to a panel of industry practitioners. The project challenged students to conceptualise and develop technology-enabled strategies to revitalise the cultural and heritage assets of Kuala Kangsar and Klang, applying tourism theories and project management principles within authentic real-world contexts.

Grounded in field engagement, stakeholder consultations, and comprehensive destination analysis, the students ensured that their proposals were both contextually informed and practically viable. The final deliverables comprised 360-degree video productions and immersive VR applications, transforming heritage narratives into interactive digital experiences designed to enhance visitor engagement and destination appeal.

The initiative also underscored the value of multidisciplinary collaboration. Tourism students partnered with 33 students from the School of Media and Communication to co-develop concepts, conduct site visits, document heritage attractions, produce audiovisual content, and present integrated outcomes. This collaboration reflects professional industry workflows, where tourism planning, digital storytelling, and media production converge to create cohesive visitor experiences.

Supported by the School of Hospitality, Tourism and Events and the Sustainable Tourism Impact Lab, the project exemplifies the University’s commitment to experiential, technology-enhanced, and industry-engaged education. Beyond strengthening foundations in tourism project management, the module cultivates the analytical rigour, creative capacity, and professional acumen essential for leadership within the evolving landscape of sustainable tourism.