The collaboration between Taylor's University, School of Food Studies & Gastronomy and Hernan Corporation Sdn Bhd to explore the establishment of a Centre of Excellence in Food Development marked a significant milestone in advancing culinary innovation. The primary aim of this collaboration is to create a platform for Taylor's facility namely Food Innovation Lab to work with industry partners, facilitating research and engaging its students in real-world projects.
Hernan Corporation is a reputable manufacturer based in Malaysia and established in 1996. The company markets and distributes products to Australia, New Zealand, United Kingdom, New York and recently expanded to European Union countries, Hong Kong and China. It emerged quickly as an industry leader in supplying the best quality Durian fruit and foodstuff products to customers. They operate a group of well established food manufacturing entities through it's subsidiaries, producing a range of quality Durian dessert and bakery products.
One of the project led by Taylor's Lecturer, Ms. Tracy Wong Fang Lian together with five students from the Bachelor of Science (Hons) in Culinology® programme, aimed to evaluate and refine the formulation of Hernan's latest creation - Musang King ice cream. The sensory evaluation process comprised of two distinct phases, each offering unique insights into the product's appeal and market potential. The initial hedonic testing, involved 100 participants who provided feedback on the sensory acceptance of the new Musang King ice cream. This allowed Hernan Corporation to gauge consumer preferences and identify areas for improvement.
Subsequently, a paired comparison test was conducted with a cohort of 32 Taylor's students from China. This test aimed to evaluate Hernan's innovation against competitors' offerings, providing valuable insights into how the product resonates with a key target market. By prioritizing the participation of students from China, Hernan Corporation demonstrated its strategic focus on expanding into this lucrative market and understanding the unique palate preferences of Chinese consumers.
As a gesture of appreciation for their participation, Hernan Corporation presented durian products to each participant after their tasting session. This not only fostered goodwill but also showcased the company's commitment to providing an exceptional culinary experience. Beyond the immediate benefits to Hernan Corporation, this collaborative endeavor had far-reaching implications. It provided Taylor's Culinology students with hands-on experience in the field of sensory evaluation, equipping them with practical skills and insights that will serve them well in their future careers. Moreover, it exemplified a harmonious blend of expertise and innovation, promising a flavorful journey for all who partook in the process.
Overall, the collaboration between Taylor's University and Hernan Corporation underscored the importance of partnership in driving culinary excellence and meeting the evolving demands of consumers worldwide.