VIRTUAL TOUR
2013
1 FebAdvocating Holistic Learning
Holistic education. This approach puts the emphasis on "learning more and studying less", and the Faculty of Applied Sciences is one of the many faculties at UCSI University that drives this philosophy.
"At UCSI, academics are passionate about creating an active learning environment for students, which is why we organise events like our annual food fair," says head of the Faculty's Food Science and Nutrition Department Stephenie Wong.
"For this event, second and third year students - those taking the Food Processing and Food Technology courses - join efforts to develop new food products that are not available in the market."
"It is not solely about creating delicious and nutritious food," she adds. "Students also need to consider various business aspects and costing; this way, we're able to nurture their entrepreneurial skills."
"But the most meaningful aspect of this fair is that all proceeds are donated to charity. This is a classic example of how we create a hands-on, student-organised project."
Third year Iranian student Sara Razmkhah - who is currently reading the BSc (Hons) Food Science & Nutrition degree at UCSI - describes the annual food event as a very interesting experience.
"My team created a marmalade-chickish pulp, which resembled an oatmeal-covered snack with enhanced nutritional values, lined with a special sweet and sour sauce," says Sara, adding that this particular food fair (cum competition) was held at the Empire Shopping Gallery in 2011, in conjunction with UCSI's 25th year anniversary, although it is usually hosted on campus grounds.
"We won second place and were thrilled that our hard work - especially in terms of retaining the freshness of our food ingredients during transportation - paid off," she elaborates.
"It was very well received - the public really liked it and some even wanted to recommend the product if it was commercialised. Overall, it was a good and unique learning process. "
Apart from the food fair, the Faculty encourages its students to participate in industry trips, guest lecture sessions and seminars - the most recent is the upcoming 8th Food Science and Technology Seminar from 15 - 16 March this year.
The seminar - comprising activities like food product development, a food bowl quiz and presentations - seeks to instil a strong research culture among Food Science and Technology students in a friendly yet competitive environment.
Such student-oriented seminars are similar to UCSI's Co-Operative programme (Co-Op) as both provide a platform for creative and innovative thinking in real-life learning environments.
Essentially a university initiative to place students at the best companies for internship, Co-Op fuses classroom learning with workplace training.
Sara is one of the few interns selected to conduct research on Progyms' Shinzui collagen-placenta drinks, a product line that assists skin regeneration and improves skin elasticity.
The project is part of a memorandum of agreement (MoA) signing ceremony in November last year between UCSI and CS Progyms Pharmaceutical Sdn Bhd - which also saw the launch of the Faculty's new Master programmes, namely, the MSc Food Science and MSc Food Science with Business Management - to enhance research and development for both parties.
"As part of my Co-Op, I was very, very excited when the Progyms project came about for me," enthuses Sara.
"In this project, I am investigating the effects of consuming collagen-placenta drinks on skin properties."
"Now, I fully understand the key aspects to consider when designing a research project, and that good planning and organisational skills are essential," says Sara, highlighting that the project was still at the preliminary phase.
Uniquely structured programme
Such industry-university collaborations are important, says Stephenie, as they bring together the best minds in science and technology - both industry experts and academicians alike - to elevate the bar of research excellence.
"Here, we engage our own students in real-life industry projects because we believe it is vital for them to keep abreast of the latest technologies and inventions out there," she elucidates, boldly underscoring that UCSI was one of the few private universities who pioneered Applied Science programmes on the local front.
Notably, the Food Science and Nutrition programme is well-received by students and has been carefully designed to increase their employability or mould them into steadfast entrepreneurs.
"The course doesn't just revolve around its core (Food Science and Nutrition) because we are keen to develop our learners as all-rounders," emphasises Stephenie.
Courses in non-technical areas - such as Entrepreneurship, Public Speaking, Marketing and Internet Technologies, to name a few - also provide avenues for learners to be equipped with other fundamental skills that can be applied at the workplace.
According to Stephenie, employers are pleased with the quality of UCSI students - as both employees and interns- as they are more well-rounded as compared to some graduates.
"Many (of our students) are hired by employers even prior to graduation," she elaborates. "There have been a few instances where our students were absorbed directly by the employers because of their outstanding performance during their Co-Op stints."
"Students should be imbued with hands-on knowledge and transferable skills - not just theory," opines Stephenie. "And this is why it's more imperative than ever for universities to produce industry-ready graduates."
To find out more about the Faculty's BSc (Hons) Food Science & Nutrition degree or other programmes, visit the Faculty of Applied Sciences any day from Monday to Saturday (9am - 5pm) for course counselling. You may also contact our Enrolment Call Centre at 03-9101 8882 or email us at www.ucsiuniversity.edu.my/onlineenquiry.
One may also visit the Faculty's website at http://www.ucsiuniversity.edu.my/foas
