International recognition for pioneering food science students
Phang Kaiying, Shui Pu Hui and the team received the third place award for the Quiz Bowl competition from the 22nd IUFoST World Congress of Food Science and Technology committee.
The School of Science is proud to celebrate the achievement of two Bachelor of Food Science and Technology students, Phang Kaiying and Shui Pu Hui, who are part of the Malaysia team at the 22nd World Congress of Food Science and Technology in Rimini, Italy. The team secured third place at the Quiz Bowl competition, which took place from 9 to 12 September 2024. The World Congress of Food Science and Technology is a global event that gathers leading minds to explore the future of food development, functionality, and sustainability.
In addition, the Pescado buckwheat noodles, a food prototype that was developed by both the students and their team members were also shortlisted as the finalist representing Malaysia in the Undergraduate Food Product Development Competition at the World Congress.
Associate Professor Siow Lee Fong, Head of Foods and Physical Sciences, reflected on the challenges faced by the students during the competition. "Our students were nervous, as it was their first time on an international stage. "Despite being nervous, the students remained resilient and performed well."
The team’s food prototype, the Pescado buckwheat noodles, gained attention for using underutilised buckwheat and upcycled fish scales paired with pistachio-based pesto seasoning powder. This fusion of Asian noodles with a Western sauce is a culinary innovation and an example of sustainable food development. High in protein and fibre and low in sodium, the Pescado buckwheat noodles represent a promising solution to modern dietary needs.
It was an all-in-all impressive experience for the two students involved as well. Shui Pu Hui described the competition as remarkably memorable, noting how the event offered an opportunity to showcase their food product and connect with food science students from around the world. "This experience has motivated me to continue learning and staying informed about future developments in food science and technology, even beyond my university studies," shared Pu Hui.
Phang Kaiying called it an eye-opening experience. She expressed gratitude for the support provided by her lecturers, lab technicians, and the School of Science at the university, highlighting how the competition expanded her knowledge and professional network. "I truly appreciate the opportunity to meet and interact with other competitors around the world and gain new knowledge about the latest research and technology in the food science industries."
Phang Kaiying and Shui Pu Hui with the Pescado buckwheat noodles food prototype that they and their team members developed.
Associate Professor Siow also offered advice for future students aspiring to participate in international competitions. She emphasised the importance of resilience and proactivity, encouraging students to embrace the learning process. "I want our students to step out of their comfort zone and participate in more competitions. It’s not just about winning; it's about the enriched experience and the learning process."
The achievement represented here highlights the university’s dedication to supporting cutting-edge research in food science and sustainability, helping to shape the future of food science and technology nationally and internationally.