VIRTUAL TOUR
2011
17 JulUCSI UNIVERSITY FEATURES 14 NEW FOODS AT WOW FOOD FAIR 2011 COMPETITION PART OF UCSI UNIVERSITY’S 25TH ANNIVERSARY CELEBRATIONS
Kuala Lumpur, 17 July, 2011 - Students from the UCSI University Faculty of Applied Sciences showed off 14 new food inventions during its WOW Food Fair 2011. As part of the University’s 25th anniversary celebrations, the faculty hosted the annual event externally for the first time at the Empire Shopping Gallery in Subang Jaya. With the theme “Wholesome, Original and Well-balanced” (WOW), the event was the culmination of the Faculty’s Food Science and Nutrition programme, where 14 teams of students were challenged to develop new foods that were both delicious and nutritious with the potential for long-term commercialisation.
“One of the main purposes of the food fair is to integrate the students’ knowledge into a real-life setting so they can learn to apply that knowledge to the world around them,” said Rachel Tan Choon Hui, a member of the Faculty of Applied Sciences who organised the event. “Besides just learning, this food fair provides an opportunity for students to be creative and competitive.”
Among the creations were a variety of snacks, desserts and sides, including “Veronica Twist,” a red dragon fruit-flavoured pasta mixed with tuna and a tomato-dragon fruit paste, “Ori-fu,” a tofu-based confectionary made of tofu, avocado and roselle jelly, “Haloe Jello,” a cold soup made of konnyaku jelly noodles mixed with fruit and aloe vera, and “V’Mic,” a vegetarian snack consisting of potatoes, pumpkins, pineapples and other fruits and vegetables rolled into a ball and lightly fried.
Associate Professor Dr Hon Wei Min, Dean of the UCSI University Faculty of Applied Sciences, said the fair is also part of the University’s ongoing commitment to promoting entrepreneurship and innovation within its students and use that knowledge in a real-life setting.
“The way our students learn here is not just from the textbooks or from the lab or from the lectures but they actively integrate all they learn and put it up as something they can showcase,” she said. “It’s how we create a learning experience for our students.”
In addition to the food samples, the fair also included performances, children’s games, health screenings and give-aways with all proceeds benefiting the Yayasan Sunbeams Home, a non-profit organisation that cares for underprivileged children and the elderly.
Pastor Victor Maniam, the home’s general manager, said he was grateful for the efforts done by the students of UCSI University.
“Their hard work will truly touch and make a difference in the lives of our children,” he said.
In addition to the general public, about 20 alumni from the UCSI University Faculty of Applied Sciences attended the event and said they enjoyed themselves.
Nicholl Eruthiaraj, 2008 graduate from the UCSI University Faculty of Applied Sciences, said he returned to show his support for his juniors and was impressed.
“The fair has expanded so much, now I think we’re moving it forward by doing it in a mall,” he said. “It gives the students a chance to showcase whatever they have and educate the public a little bit. I hope this becomes a yearly thing, maybe it will be even bigger in the next year or so.”
Fred Ooi, a Shah Alam resident who attended the fair, said he liked to see the University giving back to the public.
“It’s very noble of UCSI University to organise such an event, not only educating the public on diet and nutritional awareness but also donating the proceeds,” he said. “I like the atmosphere and seeing the students engaging with the public. It’s a very nice gesture by UCSI University.”
The event was one of several events occurring from January 2011 – May 2012 to mark the University’s Silver Jubilee year. Future events include the School of Engineering Robotic Design Competition, the School of Music Contemporary Music Festival, and the School of Design Art and 3D Exhibition. For more information visit http://25years.ucsi.edu.my/ucsi25.html.
