FSc Master of Science student shines at MIFT 14th National Food Science and Technology Competition 2025

UTAR Master of Science student Loo Choon Boq from the Faculty of Science (FSc) was named second runner-up in the Postgraduate Research Paper Competition – Oral category at the Malaysian Institute of Food Technology (MIFT) 14th National Food Science and Technology Competition 2025, held on 11 and 12 April 2025 at Taylor’s University Lakeside Campus, Malaysia. He received a trophy and certificate for his outstanding performance.

Loo’s award-winning research, titled Impacts of Weather and Foraging Species on the Antioxidant Capacity of Stingless Bee Honey, stood out for its scientific rigour and relevance to current developments in functional food ingredients and sustainable agriculture. Supervised by Dr Ng Wen Jie (main supervisor) and Assoc Prof Dr Lim Tuck Meng (co-supervisor), his study explored how weather conditions and bee species influence the antioxidant properties of stingless bee honey.

The findings revealed that stingless bee honey harvested during dry season exhibited higher antioxidant capacity than that from wetter months. Additionally, honey derived from the chaste tree and produced by Heterotrigona itama displayed significantly greater antioxidant activity than honey from Geniotrigona thoracica. These insights not only deepen scientific understanding of the bioactivities of stingless bee honey but also offer practical value for optimising honey production and enhancing its health benefits, making it a promising area for future innovations in functional foods.

The biennial national competition, organised by MIFT and hosted by different universities across Malaysia, serves as a platform for undergraduate and postgraduate students to present their innovations, sharpen their scientific communication skills, and engage with peers, academics, and industry experts in the field of food science and technology.

A total of 17 UTAR students, accompanied by Dr Ong Mei Kying and Dr Ee Kah Yaw, participated in the competition this year. Both lecturers also served as judges for the Postgraduate Research Paper Competition – Poster category.

The competition featured five categories, with UTAR students competing as follows:

1. Postgraduate Research Paper Competition – Poster
   Presenter: Ivan Lim Kai Jie

2. Postgraduate Research Paper Competition – Oral
   Presenter: Loo Choon Boq

3. Undergraduate Oratory Competition
   Presenters: Joycelin Liew Yien Tze and Aaron J Wee Xin Ye

4. Undergraduate Food Bowl Quiz
   Team 1 members: Yew Yee Syuan, Lim Hui En, Yvonne Jong Ching Chin, Chang Yu Jie
   Team 2 members: Lam Wei Shan, Sabrina Kong Shu Horn, Ang Chuan Yu, Chee Jia Xin

5. Innovative Food Product Development Competition
   Team members: Cheong Yan Jay, Chang Yu Jie, Lam Pui Yee, Ooi Yu Earn, Heng Luo Yee, and Pok Zheng Han

In the Undergraduate Food Bowl Quiz, UTAR Team 1 advanced to the semi-finals, emerging as one of the top six teams with the highest combined scores out of 15 teams nationwide.

Meanwhile, UTAR’s team in the Innovative Food Product Development Competition showcased their creativity with a product titled Rose Milk Tea with Choco Cookie Cup. The product featured a blend of milk tea served in an edible buttery cookie cup made with oat flakes and coated with chocolate, offering an eco-friendly and waste-reducing solution that combines beverage and snack in one. The concept not only demonstrated culinary innovation but also reflected environmental consciousness.

Participation in this national-level competition provided valuable exposure to UTAR students and an opportunity to benchmark their knowledge and skills against peers from other universities. It also encouraged meaningful interactions, discussions, and knowledge exchange among students, researchers, and professionals in the food science and technology community.

FSc extends its heartfelt appreciation to the Institute of Postgraduate Studies and Research (IPSR) and the University for their generous support and sponsorship, which enabled the students to participate in this prestigious event. Special thanks also go to the dedicated lecturers for their guidance and efforts in preparing the students for the competition. In particular, the faculty acknowledges Dr Tan Ji, Dr Ng Wen Jie, Dr Ee Kah Yaw and Dr Ong Mei Kying for conducting focused training sessions and mentoring Loo in preparation for his presentation.

Participation in the MIFT competition provided students with valuable exposure to real-world scientific discourse and encouraged healthy competition, knowledge exchange, and professional networking. It also allowed UTAR students to broaden their perspectives on current trends and developments in the field of food science and technology.