Three FSc students win at 13th MIFT National Food Science & Technology Competition 2023

It was a proud moment for three students from the Faculty of Science (FSc) when they received their awards at the 13th Malaysian Institute of Food Technology (MIFT) National Food Science & Technology Competition 2023, organised by MIFT from 5 to 6 August 2023. The competition was hosted by the School of Science of Monash University Malaysia.

Master of Science student Warakagoda Widanalage Don Rumali Chamathka was awarded a trophy and a certificate for winning second place in the Postgraduate Research Paper Competition Oral category. Her award-winning research titled, “Extraction and characterization of cellulose nanoparticles from palm kernel meal for potential application in active food packaging”, was supervised by FSc Department of Agricultural and Food Science Head Dr Ali Yassoralipour.

She expressed, “I would like to extend my gratitude to my wonderful lecturers, Dr Ong Mei Kying, Dr Ee Ka Yaw, Dr Lye Huey Shi, Dr Tan Ji and Mr Sim Kheng Yuen, and special appreciation to my supervisor Dr Ali; thank you for all your tremendous guidance, support, and motivation. I am happy to be able to conduct this research because I want society to know that agricultural waste can be converted into sustainable products. In this research, we see that the use of cellulose nanoparticles (CNPs) as reinforcing agents in active food packaging film can lead to the development of packaging materials with improved mechanical strength.”

She further explained, “Firstly, the conversion of Palm kernel meal (Major by-product after the extraction of palm oil), which is considered waste in the palm oil industry, into valuable nanocomposite materials presents a significant step towards sustainability. By repurposing this waste product, we can reduce environmental pollution and the negative impact on ecosystems caused by its disposal through open combustion. This transition from waste disposal to resource utilisation aligns with broader global efforts to minimise waste and promote circular economy principles, ultimately benefiting the environment by reducing the carbon footprint associated with waste disposal practices.”

“Furthermore, the application of cellulose nanocomposites derived from PKM in various industries, such as construction, electronics, cosmetics, packaging, and biomedicine, holds great promise for societal advancement. These nanocomposite materials can enhance the mechanical properties of products, making them more durable and efficient. Thus, the utilisation of PKM-derived cellulose nanocomposites not only contributes to environmental sustainability but also brings tangible benefits to industries and consumers by improving product performance and reducing resource consumption.” The research is also related to Sustainable Development Goals (SDGs) 9, 11, and 12.

Bachelor of Science (Honours) Food Science students Lorraine Ng Ruo Yuen and Loo Suet Yee each received the Top Scorer Achievement Award, in the Food Bowl Quiz, and they each took home a certificate. The Food Bowl Quiz aimed to empower participants to be quick-witted in answering the questions based on prior knowledge in the field of Food Science and Technology, as well as, enable participants to assimilate the values of group participation in the team category.

The first round was comprised of the individual written test category. The participants were given a set of 30 multiple-choice questions to answer within 30 minutes. The questions from the written test were based on an array of food science-related topics, which included Food Microbiology; Food Safety & Quality Assurance (including Halal); Law & Regulation; Food Chemistry; Food Preservation/Processing/Packaging; Food Analysis (Chemical & Instrumental); Nutrition; Sensory Evaluation & Product Development; and Food Security & Defence. The individual score attained by each member of the team was then totalled up to decide the team’s entry to the second round. At the same time, four top scorers among all participants of the food bowl quiz were selected and recognised for their efforts.

Lorraine Ng commented, “I joined the competition without expecting to be one of the top scorers, but I am proud of my achievement and happy to proceed to the semi-final round. I am thankful to Dr Ong, Dr Teo, Dr Chay, and Dr Lye for their encouragement because I had the opportunity to challenge myself and expand my knowledge of Food Science and meet new people from other universities.”

She added, “I was also able to prepare for the competition thanks to the comprehensive curriculum and programme structure that UTAR Food Science has offered, which included practicals, tutorials, seminars, talks, learning trips and of course lectures. I have definitely garnered a myriad of knowledge and insights, which enabled me to put them to good use during the competition.”

Loo enthused, “First and foremost, I would like to thank UTAR for giving me the chance to join the competition. Joining the competition with my coursemates was an amazing experience as a co-curricular activity. Perhaps it was the pleasant atmosphere that relieved my stress and allowed me to focus on the preparation without fear or pressure. Winning the competition has given me confidence to pursue my studies in Food Science.”

The competition also saw the participation of other 15 UTAR students, and they were accompanied by Dr Ong Mei Kying and Dr Lye Huey Shi. They commented, “It is a good opportunity for the students to participate in the competition and strive to be one of the winners in these activities. It is definitely a great chance for our students to gain more exposure and to be challenged and recognised for their knowledge and abilities as successful Food Science students. At the same time, by having a competitive attitude to improve oneself during the competition and having healthy interaction, discussion and knowledge exchange with other researchers, students and industry experts will broaden their horizons and keep them abreast of current trends and needs in Food Science and technology.”

The competition is held every two years and is hosted by different participating public and private universities in Malaysia. This year, the competition brought awareness of global issues, such as zero hunger, no food waste and sustainable food production system.

UTAR hosted this competition physically in 2019 at its Kampar Campus. It consisted of five categories, namely (1) Postgraduate Research Paper Competition – Poster (limited to 2 submissions per institution), (2) Postgraduate Research Paper Competition - Oral** (limited to 1 submission per institution), (3) Undergraduate Oratory Competition (limited to 2 participants per institution), (4) Undergraduate Food Bowl Quiz** (limited to 2 groups per institution, 4 members per group), (5) Innovative Food Product Development Competition (limited to 1 group per institution).