SFSG Culinology Students Shortlisted as Top Finalists in The Proveg Food Innovation Challenge 2021


Two teams of Bachelor of Science (Hons) (Culinology) students from the School of Food Studies and Gastronomy (SFSG) participated in "The Proveg Food Innovation Challenge 2021" were shortlisted as the Top Finalists from 125 teams across ASEAN countries and will compete in the final challenge that will be taken place in June 2021.


This plant-based Food Innovation Challenge is organized by Proveg in partnership with World Animal Protection and 7 Multinational Food companies including Nestle, Unilever, Beyond Meat and more. In response to the growing global shift towards plant-based living and as a multi-problem solution to several global challenges, including climate change, food security, animal welfare, health and pandemics.