Serdang, 22 January 2026 – For the second time, the Department of Food Service and Management, Faculty of Food Science and Technology (FSTM), has established a strategic collaboration with the Malaysian Research Institute on Ageing (MyAgeing®). This partnership in teaching the subject Food Innovation in Food Service (FSM4209) for Semester 1 2025/2026 has achieved its goals and provided mutual benefits to both FSTM and MyAgeing®.

Alhamdulillah, we have successfully organized this event to honor the Student Menu Innovation projects themed "Menu for the Elderly," successfully carried out by Semester 5 students of the Bachelor of Science in Food Service Management with Honours (BSPPMdK) program.

This innovation project is part of the requirements for the Food Innovation in Food Service (FSM4209) course, where students are exposed to the menu production process equivalent to practices in the food service industry, from the initial stages to the marketing level.

This menu innovation required students to apply all the knowledge they learned to create new menu formulations through a hands-on and group-based approach using science and technology. This started with idea generation and menu concepts, idea screening, cost calculation, plating, production, and sensory testing of new menu prototypes at the Food Service Laboratory (Food 6) and the MyAgeing® Food Preparation Laboratory. It continued through menu improvement for customer satisfaction, evaluation, dish presentation, and menu marketability, leading up to the launch of the new menu prototypes introduced to the public.

The added value obtained gives graduates a competitive edge in the job market and increases their employability. The menus produced this year have also received UPM copyright protection for commercialization purposes.

Heartiest congratulations to the winners, including Best Overall Menu (Butterfly Pea Noodles with Barramundi Fish Singgang served with Avocado Sambal), Second Place Best Menu (Chicken Roulade served with Light Spicy Turmeric Coconut Curry Sauce), Menu with Commercialization Potential (Lontong Labu Nasi Impit Bayam with Sambal Jagung), Best Multimedia (Mushroom-Tempeh Skewer with Multinut Sauce and Sweet Potato Nasi Impit), and Best Booth Decoration and Best Brochure (Jayeon Gujeolpan with Dakgomtang).

Deepest appreciation and congratulations to the students, course lecturers, Assoc. Prof. Dr. Hazrina Ghazali and Dr. Nurul Hanisah Juhari, faculty staff, and the program committee who worked tirelessly in organizing the Student Innovation Day 2026. May this success fuel our spirit to continue striving for excellence and remain creative in creating new menus in the future.

Date of Input: 03/02/2026 | Updated: 03/02/2026 | nur_jasni