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COVID-19 and Food Security: Challenges and Opportunities

In celebration of the World Food Day 2020, a webinar was organized by the School of Food Studies and Gastronomy, Bachelor of Science (Hons) (Culinology) on the 16th October 2020 with our respected guest speakers from Universiti Malaysia Sabah, Dr. Yasmin Ooi Beng Houi and Universiti Sains Malaysia, Dr. Tan Thuan Chew to unveil the challenges and opportunities on food produce during the ongoing and post COVID-19 pandemic.

The objective of this webinar was to feature the expertise of national scholars and provide a platform for national and regional dialog relating to Culinology® - food science, food technology and culinary arts. The aim was to deconstruct and explain the agricultural value chain, examine the mechanisms in place to assess its processes and dependencies, and to identify how populations with special needs can be supported through this pandemic period.

The opening remark of the webinar was delivered by the Head of School, Puan Siti Ramadhaniatun Ismail, and the session moderators were Dr. Kuan Yau Hoong and Dr. Benjamin Wong Tziak Ze. The webinar was an hour presentation with approximately 150 attendees, involving industry partners, academicians, students, workforces from government and public sector. It was conducted effortlessly and effectively with productive feedbacks from the attendees after the session.


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