Events - 2024

Industry Collaboration Project Presentation

Date: 9th May 2024

Time:1.00pm to 3.00pm

Venue: DK ABE lecture theatre 

The project presentation serves as the closing session for the Food Scientist Entrepreneur Training Program embedded in the course BAFS2343 Food Processing Technology, which is taken by RFN3S3 students. Over the past 3 months, 8 teams of students, with an average of 5 to 6 students in each team, have conducted a blended food science and marketing project using KetozenTM Water Relief as the focus for knowledge application and soft skill development. In this project, students are required to design and propose an economically feasible process flow for the production of KetozenTM Water Relief, while also conducting marketing trials using self-developed online platforms. Through this project, students directly engage with potential customers of the product. Additionally, students also encounter real-world digital marketing challenges. The technical team of the industry partner, Trend Global International Sdn. Bhd., serves as a reference in managing digital marketing for the students throughout this 3-month project.     

         The project presentation was held on 9 May 2024, 1 – 3 p.m. at DK ABE lecture theatre. The company CEO, Ms. Sany Low, was invited to provide feedback and marketing insights to the students. A total of 8 teams, comprising 44 students, presented their project findings and achievements. This marks the first coursework assessment in the RFN programme to embed marketing and entrepreneurship components and engage industry partners in providing feedback to students from a non-science perspective.  

         The objective of this industry-relevant activity is aligned with SDG4 (Quality Education) by incorporating digital marketing and entrepreneurial knowledge into the science curriculum, thereby promoting lifelong learning.    

Sourdough and Artisan Bread Workshop – Baker Next Door

Sourdough and artisan breads are healthy bakery products of natural fermentation, crafted using traditional methods, often by skilled bakers. No preservatives are added during the preparation process. The sourdough and artisan bread workshop was organized by the Food Science programme, Department of Bioscience, Faculty of Applied Sciences, as part of the training activities in the Food Science and Nutrition Professional Development Program offered to students in the Bachelor of Science (Hons.) in Food Science and Diploma in Food Science programmes.

Baker Next Door is a bakery café located in Desa Parkcity, specialized in serving uniquely crafted bakery products, including various artisan breads and pastries. The baker employs traditional methods in baking and preserving the bakery products. The Department was engaged with Baker Next Door as an industry partner in providing skilled training in sourdough and artisan bread baking to RFN and DFN students. A total of 30 DFN and RFN participated in this workshop on 4 May 2024, at Baker Next Door in Desa Parkcity. During the workshop, the students were guided by the baker, Mr. Charlos, to prepare sourdough from scratch. Additionally, Baker Next Door also gifted each student a 100-year-old sourdough starter and provided them with guidance on the technique to continue feeding the starter in the laboratory or at home for future sourdough baking.     

         This workshop aligned with SDG 3 Good Health and Well Being by teaching the process to prepare healthy bakery product and SDG 4 Quality Education by engaging with industry players to provide firsthand experience in the food industry to students.

Visit to the Human Anatomy and Animal Anatomy Museums at the eDU-Park UPM, Serdang

On 29th March 2024 (Friday), a total of 40 students from the Department of Bioscience accompanied by two lecturers (Dr Lim Lee Chang and Ms Chia Meow Lin) visited the Human Anatomy and Animal Anatomy Museums to enhance their learning experience of the AACB1254 Human Physiology and AACB1223 Homeostasis & Excretion courses. The visit aligns with SDG 4: Quality Education as the visit enable students to gain outside classroom experience in learning human anatomy and physiology.

The Museums featured a diverse range of exhibits and displays, each to showcase different aspects of animal and human anatomy. From skeletal structures and muscular systems to complex organs and physiological processes, students had an eye-opening experience that they do not get enough from textbooks.

One of the highlights of the visit was the extensive collection of anatomical specimens, including real human bones, preserved organs and tissue samples. These specimens provide invaluable insights into the complexities of the human body and offer a rare opportunity to observe anatomical structures up close. Additionally, the museum incorporates interactive displays and multimedia presentations to enhance the learning experience. Visitors have the opportunity to engage with anatomical models, virtual simulations, and educational videos, making the subject matter more accessible and engaging. The facilitators at the museums were very knowledgeable, entertaining, and had good interactions with the students.

The Human Anatomy Museum serves as an invaluable educational resource for students. The visit has not only facilitated a deeper understanding of human and animal anatomy but also inspire curiosity and appreciation for the intricacies of the human body and animal diversities. The trip has definitely instilled deep interest among students for the courses and programmes involved.

In conclusion, the visit was both informative and inspiring. The museum's comprehensive collection of exhibits, coupled with its engaging presentation, makes learning anatomy and physiology fun. The students left the museums with a newfound appreciation for human and animal lives.

Factory Visit – Yakult (M) Sdn. Bhd.

Date:23rd March 2024

Venue: Yakult (M) Sdn. Bhd   

The factory visit was organized by the Food Science programme, Department of Bioscience, Faculty of Applied Sciences as part of the off-campus learning activities for the courses AAFS1313/BAFS1313 Introduction to Food Science, BAFS2343 Food Processing Technology and BAFS3353 Food Fermentation.

Yakult (M) Sdn. Bhd. is a probiotic beverage manufacturing factory located in Seremban, Negeri Sembilan. This visit, held on 23 March 2024 (Saturday), was attended by 17 Diploma in Food Science students (Year 1, Semester 1 and 2), 56 Bachelor of Science (Hons.) in Food Science students (Year 1, Semester 1 and 2, and Year 3, Semester 3) and 3 lecturers. The purpose of the visit was to expose students to industrial fermentation technology and promote active learning through off-campus activities. Additionally, students had the opportunity to learn about research on lactic acid bacteria fermentation and its health benefits through presentations by Yakult product experts. The students demonstrated great interest in the Yakult fermentation process and technology during this education tour. Furthermore, the factory tour also provided junior year students with insight into their future career prospects.   

         This visit aligned with SDG 4: Quality Education by providing students with firsthand exposure to real-life food processing operations.

BWF CSR Project - Shuttle Time Teacher Course

Date: 16th March 2024

Time:1.00pm to 6.00pm

Venue: Sports Complex, East Campus Coaches:    

The Department of Sport Science co-organized a coaching clinic with the help of BWF on 16th March 2024 in conjunction with White Card Day. The coaching clinic took place at the TARUMT Sports Complex, where 37 children from three local homes (CWO Learning Centre, Emmanuel Praise Children Home & Charis Children Home) had the opportunity to experience the joy of badminton. Led by Lee Chia Wen and supported by Tan Jinn Hwa and Kye Yeet, all certified Shuttle Time Teachers, plus 15 volunteer coaches, the clinic featured five activity stations designed to engage and inspire young minds. We had two participants who were TARUMT’s Bachelor of Science in Sport and Exercise Science and Sports Coaching and Performance Analysis students who took part in this coaching clinic. This coaching clinic was aimed to promote physical activity among children which also aligns with the BWF’s strategic objective “To give every child a chance to play for life”. The Badminton World Federation (BWF) is recognised by the International Olympic Committee (IOC) and the International Paralympic Committee (IPC) as the world governing body for the sport of badminton. Working closely with its five Continental Confederations for badminton and 198 Member Associations, the BWF promotes, presents, develops, and regulates the sport worldwide.

The objectives of this coaching clinic were to:

1.      Ensure that the project is sustainable working together with local workforce.

2.      Build relationships between local organisations and institutions to support the project.

3.      Prepare participants to be ready for the coaching clinics associated with this CSR project.

This project is also aligned with the Sustainable Development Goals proposed by the United Nations. By participating in this course, we are able to promote Goal 3 (Ensure healthy lives and promote well-being for all at all ages), Goal 4 (Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all) and Goal 5 (Achieve gender equality and empower all women and girls). By conducting this clinic, participants are going to promote healthy living among the participants from local children homes and schools. Besides that, they are able to provide quality coaching to ensure that the participants are able to play badminton with the right technique and intensity. Lastly, by conducting this coaching clinic, girls and boys of all ages and background are able to participate and ensuring that they get an equal chance to be active and participate in sports.

Virtual Digital Marketing Talk II

Date: 08th March 2024

Time:3.00pm to 5.00pm

Venue:Google Meets

The Virtual Digital Marketing Talk II served as a continuation of the training provided during Virtual Digital Marketing Talk I, which was held on 1 March 2024. In Virtual Digital Marketing Talk I, students were exposed to the basic knowledge of digital marketing and science-entrepreneurship. In this talk, students learned about the essential skills required to be successful digital marketers and entrepreneurs.     

         The talk entitled ‘Essential Skills in Digital Marketing’ was held on 8 March 2024, at 3 – 5 p.m. through Google Meet. A total of 44 students from RFN3S3 attended this talk. The two hours talk was delivered by Ms. Miff Foong, CMO of Trend Global International Sdn. Bhd. In the 2-hour talk, students learned how to adopt digital technology in marketing and establish effective communication through a case study shared by the speaker. By the end of this talk, student should be able to comprehend the essential skills required in digital marketing and apply this knowledge when conducting the mini project as part of the coursework assessment.

         This objective of organizing this talk is aligned with SDG4 (Quality Education) by incorporating digital marketing and entrepreneurial knowledge into the science curriculum, thereby promoting lifelong learning.    

BWF CSR Project - Shuttle Time Teacher Course

Date: 2nd March 2024 Time: 9.00am to 5.00pm

Venue: C106i, C105G East Campus

Speaker:      -Erica Khoo (BWF Development Manager)

                       -Tracy Tan (BWF Development Officer)

                       -Leong Kye Yeet (BWF Development Officer)

The Department of Sport Science co-organized a course with the help of BWF on 2nd March 2024. Thirteen participants from different backgrounds - local teachers, caregivers, administrators, coaches & volunteers - attended the course. We had two participants who were TARUMT’s Bachelor of Science in Sport and Exercise Science and Bachelor of Sports Coaching and Performance Analysis students. The Badminton World Federation (BWF) is recognised by the International Olympic Committee (IOC) and the International Paralympic Committee (IPC) as the world governing body for the sport of badminton. Working closely with its five Continental Confederations for badminton and 198 Member Associations, the BWF promotes, presents, develops, and regulates the sport worldwide.

The objectives of this talk were to:

1.  Ensure that the project is sustainable working together with local workforce.

2.      Build relationships between local organisations and institutions to support the project.

3.      Prepare participants to be ready for the coaching clinics associated with this CSR project.

Participants gathered in C106i for some course briefing and also introduce them to the concepts behind the shuttle time course. Participants covered the theoretical components of the Shuttle Time programme, covered badminton techniques, tactics and physical elements of the sport. After that, participants moved to our Indoor Track (C105G) and practiced the delivery of badminton lessons and coaching points taught in the earlier session.

This project is also aligned with the Sustainable Development Goals proposed by the United Nations. By participating in this course, we are able to promote Goal 3 (Ensure healthy lives and promote well-being for all at all ages) and Goal 4 (Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all). By completing this course, participants are going to promote healthy living and conducting coaching clinics with the help of BWF within the underprivileged community. Besides that, the education and knowledge gained from this course will help them to self-improve and help with their delivery of future practices.

Virtual Digital Marketing Talk I

Date: 01th March 2024

Time:3.00pm to 5.00pm

Venue:Google Meets

The Virtual Digital Marketing Talk I was an event organized by the Department of Bioscience, Faculty of Applied Sciences in collaboration with Trend Global International Sdn. Bhd., a digital marketing company. As part the innovation in teaching and learning of science, the components of digital marketing and entrepreneurship are incorporated into coursework assessment for the course BAFS2343 Food Processing Technology. Besides designing the process flow of the selected food product, the students are also required to conduct online marketing for the selected product with an evident-based approach. This virtual digital marketing talk served as an interactive platform connecting digital marketers with students, providing students with basic knowledge about digital marketing.    

         The talk entitled ‘Introduction to Digital Marketing’ was held on 1 March 2024, at 3 – 5 p.m. through Google Meet. A total of 44 students from RFN3S3 attended this talk. The two hours talk was delivered by the company CEO, Ms. Sany Low. In the 2-hour talk, students were introduced to digital marketing, techniques to establish digital marketing, strategies to build rapport with prospective customers, and methods to establish online stores. At the end of this talk, student should be able to comprehend digital marketing and entrepreneurship and relate digital marketing to food scientist – entrepreneur.

         This objective of organizing this talk is aligned with SDG4 (Quality Education) by incorporating digital marketing and entrepreneurial knowledge into the science curriculum, thereby promoting lifelong learning.    

Complex Metal Oxides by Acidic Redox-assisted Deposition: The Feasible Solution for Large-scale Water Splitting. 

On 29 January 2024, Distinguished Professor Dr Chen Chun-hu of National Sun Yat-sen University in Kaohsiung, Taiwan visited the Department of Physical Science and FOAS. He shared his recent research success on large scale water splitting with academics and students coming from FOAS and FOET. As a Vice President and Director of the Global Industry-Academic Collaboration and Advancement of NSYSU, he also discussed with the Dean of FOAS on the possibility of research collaboration and student exchange. He was impressed with the lab facilities in FOAS and hopefully more TAR UMT- NSYSU collaboration with student exchange to come.

Reported by AP Dr Lim Teck Hock