"Okhana" awarded "Most Marketable" product at the International Undergraduate Students Product Development Competition

We are excited to announce and share the news that our recent graduates of the Bachelor of Food Science and Technology, Chin Yee Shee, Lim Huan Yan and Ng Jia Jin, have made us proud at the recent 2022 IUFoST 21^st World Congress of Food Science and Technology, Singapore, 31^st Oct-3^rd Nov 2022.

The students who  are under the supervision of Associate Professor Siow Lee Fong, Dr Lee Sin Yee and Dr Lee Yee Ying won the “Most Marketable Idea” award for the food product prototype that they had developed .The winning product, “Okhana”, is a plant-based frozen nugget developed using by-products derived from the soy milk or tofu processing industry was presented by the students during the competition.

The plant-based nuggets are more sustainable compared to animal-rich products, which is crucial for delivering on climate change mitigation targets worldwide. Compared to the existing plant-based nuggets in the market, "Okhana" is high fiber and low sodium, suitable for vegans, flexitarians and people who are health conscious. The proposal was first shortlisted among the other proposals by the Malaysian Institute of Food Technology (MIFT) to participate in the Undergraduate Food Science Students Product Development Competition of the 2022 IUFoST World Congress of Food Science and Technology.

Only two representing teams from each country are invited to participate in this prestigious international undergraduate student competition.