Two teams of Taylor’s Bachelor of Science (Hons) (Culinology) students from School of Food Studies & Gastronomy (SFSG) won 3rd place in the International Plant-based Food Innovation Challenge 2021, hosted by ProVeg International in partnership with World Animal Protection and various major multinational food companies including Nestle, Unilever, Beyond Meat and others.
They competed against 125 teams who joined the challenge across 10 ASEAN countries and are the only 2 Malaysian teams who won the Top 3 places. The two Taylor’s Culinology® teams (Pietastic and Borderless) impressed the judges with their creative plant-based product ideas, and high feasible business proposals which also highlighting the element of Malaysian and authentic Asian Cuisine.
