Taylor's Culinology® programme has conducted a virtual workshop for 20 potential secondary school students from various schools at Pekanbaru, Indonesia, titled "Incredible Plant-based Ice-cream: A Scoop of Sweet Science". The workshop was conducted by two experienced Senior Lecturers from the School of Food Studies & Gastronomy, they were Associate Professor Dr. Chong Li Choo and Dr. Wendy Lim Pek Kui.
The workshop focused on the topic of alternative plant-based ice-cream, a growing trend in the food industry due to the increasing demand for dairy-free and vegan options. The workshop explored the scientific principles behind the creation of plant-based ice-cream, including the use of stabilizers, emulsifiers and other ingredients to create a smooth and creamy texture.
A demonstration of the process of making plant-based ice cream, from selecting the right ingredients to the freezing process, was presented to the participants. The speakers also shared some tips and tricks for achieving the perfect texture and flavor in plant-based ice-cream. The workshop was a great opportunity for potential students from Pekanbaru to learn about the innovative field of Culinology®, which focuses on the intersection of culinary arts and food science and technology.
Culinology® is a programme for future foods, which aims to develop sustainable and healthy food products that meet the changing needs of consumers. Overall, the "Incredible Plant-based Ice-cream: A Scoop of Sweet Science" workshop was a great success, providing valuable insights into the world of plant-based food products and demonstrating the exciting potential of the Culinology® programme. The participants left the workshop with a newfound appreciation for the art and science of food, and a deeper understanding of the innovative techniques used in the food industry.
