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Plant-based Menu Development in Collaboration with Unilever Food Solution Malaysia & Singapore

In recognition of competency in product development, 5 ELITE students from the School of Food Studies & Gastronomy, Bachelor of Science (Hons) (Culinology®) programme were honoured to be chosen for this collaboration and exclusive mentorship by Unilever Food Solutions Malaysia & Singapore (UFS MYSG) professional team, led by Executive Chef Eric Chua in developing plant-based menus for Quick-Service Restaurant (QSR). This 3-month university-industry collaboration was initiated by Taylor’s Bizpod, that has provided a great learning opportunity for the students with real industry experience. During this collaboration, Culinology® student teams worked on a real project brief to create plant-based menus catered to the targeted consumer group in recorded-time.

The Culinology® student teams had conducted a thorough market study to understand the eating and purchasing behavior of targeted consumers on plant-based food. They also underwent a series of ideation and recipe testing in creating 16 innovative plant-based menus where taste is equally crucial as the nutrition content in each menu. Combining the knowledge learned in classes and mentorship by UFS MYSG expert team & advisor Dr. Chong Li Choo, Culinology® students have gained real insights and work on real solutions using current standard industry practices and approaches.


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