Thursday, 23 January 2025 – For the first time, the Malaysian Institute of Ageing Research (MyAgeing®) has entered into a strategic collaboration with the Department of Food Management and Services, Faculty of Food Science and Technology. The collaboration in teaching the subject of Food Innovation in Food Services (FSM4209) semester 1 2024/2025 has achieved its goals and provided benefits to FSTM and MyAgeing®. Alhamdulillah, we have successfully implemented this event to appreciate the Menu Development Innovation project for Senior Citizens which was successfully completed by students of semester 5 of the Bachelor of Science in Food Services Management with Honours (BSPPMdK) program. This innovation project is part of the requirements of the Food Innovation Studies in Food Services (FSM4209) course where students are exposed to the menu production process that is equivalent to practices in the food service industry, from the initial stage to the marketing stage.

This menu innovation requires students to apply all the knowledge they have learned to create new menu formulations in a hands-on and group manner using a science and technology approach, starting with the generation of menu ideas and concepts, idea screening, costing, decoration, production and sensory testing of new menu prototypes at the Food Services Laboratory (Food 6) and also the MyAgeing® Food Preparation Laboratory, menu improvements for customer satisfaction, evaluation, dish presentation and menu marketability until the launch of the new menu prototype that is introduced to the public. The added value obtained gives graduates an advantage to compete in the job market and increase their marketability. The menus produced this year have also received UPM copyright protection for commercialization purposes.

Congratulations to the winners, including the Best Overall Menu (Plant-based Mushroom Steak served with Mashed Cauliflower and Black Pepper Sauce), Second Place Best Menu (Punten Letup Sambal Meledak served with Jus Nesbar), Potential Menu for Commercialization (Plant-based Mushroom Steak served with Mashed Cauliflower and Black Pepper Sauce), Best Multimedia (Minty Mango Dory served with Pumpkin-infused Flatbread), Best Stall Decoration (Purple Gnocchi with Homemade Soy Masak Lemak Sauce) and Best Brochure [Dumshion (Dumpling Otak-otak and Creamy Chicken Mushroom) with Cuko Sauce]. Deepest appreciation and congratulations to the students, course lecturers, Associate Professor Dr. Hazrina Ghazali and Dr. Nurul Hanisah Juhari, faculty staff, and the program committee who have worked hard in organizing the Senior Citizens Menu Development Day Ceremony. May this success fuel the spirit of all of us to continue to strive to be the best and continue to be creative in creating new menus in the future.

Date of Input: 18/02/2025 | Updated: 18/02/2025 | nur_jasni