Introduction

The project is a collaboration between MyResearch, a wholly-owned subsidiary of the University of Nottingham in Malaysia, and RTE Foods in the area of food shelf life extension and preservation with special focus on Asian menus and local weather and temperature considerations under supervision of Associate Professor Dr Hii Ching Lik. MyResearch has been formed to carry out the business of providing engineering, science and social sciences advisory and research activities. The company has been awarded MIDA R&D status company.

Objectives

  1. To study the shelf life of product (short and long shelf life).

  2. To investigate product quality based on sensory evaluation and quality control testing.

  3. To investigate product packaging (short and long shelf life product).

  4. To run series of microbial testing.

Impact, Outcome and Output

  1. The impact will be towards food industries specifically in Meal Ready to Eat (MRE) product for military sector usage.

  2. The outcome of this project is the enhancement of quality and shelf life for Meal Ready to Eat (MRE).

  3. The output of this project is high quality and durable Meal Ready to Eat (MRE) product.

Introduction

The project is a collaboration between Taylor’s Culinology® faculty, Taylor’s University FIRST & ONLY international Culinology® Bachelor degree offered in Asia, as well endorsed by Research Chefs Association (RCA) United States

Objectives

The research focuses on three core areas of food product development and applications towards packaged food:

  1. Culinary arts

  2. Food science

  3. Food technology, and research

Impact, Outcome and Output

Providing solution in improving product quality, development of ideas and concept fitting existing and new market, the elaboration of recipes and protocols encompassing mass production concerns, the ability to conduct sensorial analysis for quality control and as well product acceptance measurement.