The Faculty of Science (FSc) at UTAR Kampar Campus, in collaboration with Fraser & Neave Global Marketing Pte Ltd (F&N), successfully organised the Food Product Innovation Competition 2025 on 25 September 2025. The competition aimed to cultivate innovative thinking among students while encouraging the development of sustainable and marketable food products.
A total of 10 groups of FSc students participated in the pitching competition, with each group allocated 10 minutes to present their innovative products to a panel of judges comprising representatives from the industry, F&N, and UTAR.
The event commenced with a welcome speech by FSc Dean Assoc Prof Dr Lim Tuck Meng. Also present were FSc academics Dr Ali Yassoralipour, Dr Ong Mei Kying, Dr Tan Yen Nee and Dr Ee Kah Yaw.
In his speech, Dr Lim highlighted the significance of the collaboration, saying, “This competition is a meaningful collaboration between F&N and the Faculty of Science, as it combines research, experimentation, and sustainability to create real-world food innovations. I would like to thank the industry judges for sharing their insights and encouragement with our students. Events such as this not only motivate and inspire our students to think creatively but also equip them with the experience to translate their knowledge into practical applications that can benefit society.”
The competition concluded with an award presentation by F&N Research and Development Manager Ms Megan Wong Sheau Wei, who commended the students for their originality and commitment to sustainable food innovation.
The winning teams were as follows:
Other innovative entries included Tepache: Fermented beverages infused with botanicals (Group 3), VloTA: A convenient and healthier breakfast choice (Group 4), Jun with Rose and Berry (Group 5), and Chewphoria: Milk tea gummy (Group 7).
Through this competition, UTAR and F&N highlighted the importance of nurturing young talents to think creatively and contribute to the evolving food industry. By combining scientific knowledge, creativity and sustainability, the competition not only provided students with an opportunity to apply classroom learning to real-world challenges but also strengthened the university–industry collaboration in advancing food innovation.
Champion – Tropicha: Kombucha smoothie with tropical fruits
1st Runner-up – Jackscoop: Jackfruit seed-based ice-cream
2nd Runner-up – O-kream: Okara-based ice-cream
Students at their booth displaying and presenting their products to the industry judges
All participants smiling broadly
Front row (from left): Ms Tan, Ms Wong, Dr Lim, Dr Ali, Dr Ong, Dr Tan and Dr Ee
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