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Taylor’s Culinology® Students Sweep the Board at RCA Food Evolution & Student Culinology Competition

The Research Chefs Association (RCA) Conference is a global event that provides an innovative experience for food industry professionals to dive deeper into culinary arts, food sciences and product development. Six (6) students from Taylor's Bachelor of Science (Hons) in Culinology® programme, School of Food Studies and Gastronomy have achieved remarkable winning at the RCA Food Evolution and Student Culinology® Competition 2022.

Culinology® students Aung Ru Jun and Melvin Goh along with their Advisor Assoc. Prof. Dr. Chong Li Choo from School of Food Studies & Gastronomy (SFSG) have emerged as Champion in the Research Chefs Association (RCA) Food Evolution Competition 2022.

Their winning product "Palmo Rice" is a nutrient-dense, low glycemic index (GI) and high fiber instant reconstituted rice from agricultural by-product heart-of-palm. Palmo rice is also a sustainable product with a carbon footprint half that of traditional rice farming. Furthermore, it increases food security by ensuring the constant supply of rice products especially when paddy fields are facing risks of destruction due to climate change, pest fest and water land resources.

The instant reconstituted heart-of-palm rice contributes to the Sustainable Development Goals (SDGs) including SDG2 (Zero Hunger), SDG12 (Responsible Consumption and Production) and SDG13 (Climate Action).

Besides that, another two teams of Culinology® students won Silver and Bronze awards in Research Chefs Association (RCA) Student Culinology® Competition 2022. Both teams walked away with a cash prize of USD1,500. This competition aimed to promote alternative proteins that can be served at public schools’ kindergarten through 12th grade.

Team NiCo was represented by Luqman Abqari Zahir Bin Afandi and Ahmad Nikmuhaimin Asyraf Bin Mohammad Shakry led by the Senior Lecturer Dr. Wendy Pek Kui Lim won the Silver award with their winning product “BaoGer”, a fulfilling comfort food that brings two cultures together: Bao & Percik sauce from the East, and biscuits & gravy from the West.

Whereas, team ACE was represented by Angel Voo Chai Hung and Aznor Qistina Mastura Azri led by Lecturer Ms. Tracy Wong Fang Lian won the Bronze award for their “The A.Maizing Bowl.” The product consists of corn chowder mirroring the Atlanta cuisine loaded with fresh sweet corn and banana blossom served with chewy edamame rice cake as a replacement of the mundane teokbokki and crispy hemp kuih kapit which represent Malaysia cuisine.


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