SERDANG, 1 July 2026 – A total of 66 third-year Bachelor of Food Science and Technology with Honors students from the Faculty of Food Science and Technology (FSTM), Universiti Putra Malaysia (UPM), developed eight innovative food products with potential for commercialization through the 2026 New Product Launch Ceremony.

The annual program, which is part of the New Food Product Development (FST4828) course, adopted the theme "Food Innovation: Where Creativity Meets Commercialization", giving students the opportunity to apply their knowledge and skills in producing innovative food products that meet consumer needs and possess market potential.

Eight groups of students presented their respective products to a panel of judges comprising academic and industry experts. Among the innovations showcased were dabai seed cream spread, banana peel boba, chocolate-coated avocado seed snacks, crunchy pumpkin seed cakoi, fermented okara chips, jackfruit seed paste, mango-based snacks, and durian seed flour bread. These products utilize agricultural by-products as main ingredients, thereby highlighting the concepts of sustainability and innovation in food development.

According to the Dean of FSTM, Prof. Dr. Anis Shobirin Meor Hussin, creativity needs to be supported by a solid commercialization strategy so that the resulting innovations can impact both the industry and society. She stated that FSTM will continue to strengthen cooperation with the industry to help elevate student innovations to a higher level.

The course coordinator, Dr. Masni Mat Yusoff, mentioned that the experience gained through this program is highly valuable in enhancing students' knowledge and skills, consequently helping them face the working world after graduation.

The program also received sponsorship from CP and Yakult Malaysia, reflecting the industry's continuous support for the development of food innovation and student talent.

The organization of this program reflects FSTM's commitment to producing competitive graduates who are capable of integrating food science, innovation, and sustainability elements to produce products that are relevant to industry and consumer needs.

Date of Input: 02/07/2026 | Updated: 02/07/2026 | nur_jasni