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Bioactive Compounds of Spices: Flavor Innovation on Demand

The 3rd Culinology® Webinar series entitled “Bioactive Compounds of Spices: Flavor Innovation on Demand” was successfully organized under the School of Food Studies and Gastronomy (SFSG). We were honored to have distinguished speakers Dr. Zuraidah Nasution, Nutrition Expert & Lecturer from Institute Pertanian Bogor (IPB) University, Indonesia and Mr. Michael Yap Kim Wah, Founder of Green House Ingredient Sdn. Bhd. who shared with us the scientific knowledge of herbs & spices and potentials of these flavor compounds in creating profitable products for the food industry. This webinar was attended by over 350 participants, including international delegates, food operators, professionals, Taylor’s University staff and students. Overall feedback from the attendees indicated that the webinar was informative and insightful.


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