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Taylor's Culinology Students Excel in Academic-Industry Mentorship Programme with IMCD Malaysia


In a landmark partnership between Taylor's University and IMCD Malaysia, it has proven to be immensely fruitful, marking a significant milestone in the realm of food innovation. Over a 6-month mentorship programme organized by IMCD, ten Bachelor of Science (Hons) in Culinology students from the School of Food Studies & Gastronomy at Taylor's University embarked on a journey of practical learning and creativity. IMCD Malaysia is a global leader in the formulation, sales and distribution of speciality chemicals and food ingredients. Through their technical, marketing and supply chain expertise, they bring added value and growth to both customers and principal partners throughout the world.

The project led by Associate Professor Dr. Chong Li Choo, and guided by Ms. Claire Yong, Application Technologist from IMCD, allowed the students to immersed in real-world challenges. They were tasked with developing seven unique savory product concepts and their corresponding formulations. Their creativity, supported by expert mentorship, culminated in a showcase of culinary excellence at the E.A.T with #IMCD event. Industry partners praised the students' innovative solutions, recognizing their commitment and proficiency in addressing intricate challenges.


This collaborative effort underscored the potential of bridging academia with industry. By immersing students in such practical endeavors and exposing them to industry insights, the programme empowers them to become future leaders and innovators in the food sector. It not only enhances their technical skills but also fosters a mindset of innovation and problem-solving crucial for driving forward the field of food science.

Gratitude is extended to IMCD Malaysia for their steadfast support and partnership throughout this endeavor. Together, this collaboration set a precedent for future joint initiatives, promising ongoing growth and innovation in the dynamic field of food studies and gastronomy. The success achieved was a testament to the power of collaboration in shaping the next generation of food innovators and advancing the boundaries of culinary excellence.

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