Theory to Table: Culinology Students Transform Science into Culinary Innovation with Futura Ingredients

Taylor’s University’s Bachelor of Science (Hons) in Culinology programme continues to exemplify excellence in industry–academia collaboration through experiential learning initiatives. This commitment was recently demonstrated through a strategic collaboration with Futura Ingredients, wherein first-year students from the Arts & Science of Food Preparation module participated in a practical project showcased during the Futura Industry Award Dinner at The Glades.

The initiative commenced with an industry guest lecture delivered by Dr. Lai Yee Lee and Mr. Seah Way Kang from Futura Ingredients, who provided students with expert insights into the application of functional ingredients in contemporary food production. Emphasis was placed on how ingredient functionality impacts product quality, texture stability, and performance within commercial manufacturing, offering students a nuanced understanding of how scientific principles inform real-world food innovation.

Guided by Chef Sharizan Azali and Ms. Tracy Wong Fang Lian, students translated theoretical knowledge into practice by recreating Japanese cuisine formulations supplied by Futura Ingredients. The dishes were adapted into bite-sized portions suitable for buffet service, requiring meticulous attention to consistency, sensory quality, and stability under holding and reheating conditions, key skills aligned with industry standards.

The project culminated at the Futura Industry Award Dinner, attended by global channel partners representing 12 countries, providing students with a platform to present their work to international food industry professionals. This exposure enabled them to contextualize classroom learning, develop critical problem-solving skills, and gain insights into contemporary industry expectations and trends in food innovation.

Through collaborations of this nature, Taylor’s University continues to reinforce its commitment to industry-engaged learning within the Culinology programme. By integrating functional ingredient science with applied culinary practice, students cultivate technical expertise, industry awareness, and professional readiness, essential attributes for success in the dynamic global food innovation landscape.