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This degree programme equips students with knowledge and skills in food product development, grooming them to be a part of the ready-made and processed foods industry.
Strengthen R&D skills, master kitchen practices and get real-life experience through an internship programme through Taylor’s culinology course. The curriculum focuses on four core areas: culinary arts, food science, food technology, and research and development. Culinology® students are equipped with the latest technology and training in culinary and food science, allowing them to work on innovative and creative approaches in food product development.
INTAKES: JANUARY, MARCH, SEPTEMBER
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programme in Asia
Curriculum
Award Winning
Taking on the baton as the head of a food development company is no easy feat – let alone as a fresh-grad entrepreneur. Watch how Regina drew on the support of the Taylor’sphere community to overcome – and what bouldering has to do with entrepreneurship.
Learn subjects related to culinary arts and food science at Taylor's University – master the art of cooking quality food, scale and commercialise them, maintain its quality, flavour and safety as well as extending its shelf life. Be part of the emerging discipline to create the tastes of tomorrow at Taylor's University.
From the love for instant noodles to international recognition. Dr Chong Li Choo shares her story of passion and her warm approach to teaching. Befriended by many, she is no stranger to the students of Culinology.
Team Spiciest with their winning product, Instant Reconstitutes Heart-of-Palm Rice (Palmo Rice) emerged as Champions in the Food Evolution Competition followed by Team Nico and Team Ace emerging as first and second runner up respectively in the Student Culinology® Competition. Team Spiciest - Ang Ru Jun & Melvin Goh led by Dr Chong Team NICO - Luqman Abqari Zahir & Ahmad Nikmuhaimin Asyraf led by Dr Wendy Team ACE - Aznor Qistina & Angel Voo led by Ms Tracy
Dr Chong Li Choo, Programme Director of Bachelor of Science (Hons)(Culinology) received the President’s Award 2020 by Research Chef Association of America (RCA) recently during the RCA2020 Virtual President’s Address. Dr. Chong received this prestigious award for her impactful contribution to the association and industry for her tireless support in the mission of Culinology® in this region.
Team AIELO won Research Chefs Association (RCA) Student Culinology® Competition and bagged USD2500 by developing a heart-healthy and flavourful "Better for You" school meal - Bab.La. It entailed an ingenious use of lion’s mane mushroom as the meat alternative for kebab, pairing with hummus and almond filling to add depth to the mouthfeel which enveloped inside roti jala with a pretty lattice design.
Clarissha Vallerie Widjaja and Ayesha Arshad used storytelling approaches to describe their mission in creating great impacts towards ocean optimism and seafood sustainability. Clarissha first place story on “Blue Strike by The Wavemakers: Towards a Sustainable and Healthy Ocean”, and Ayesha's interesting essay about "The Future of Life Inside the Blue Gold" got second place
Culinology students Celine Chan Lin Hui and Goh Chia Vi successfully developed Tandoori flavoured nutritious chips using palm peel fiber and pure moringa vegetable powder, which won the prestigious RCA Food Evolution competition. Team 3Lite was led by advisors Dr Benjamin Wong and Dr Kuan Yau Hoong.
Team Aloha won 1st place and bagged USD2500 (RM10,688) with their Boca-Sada dish, a plant-based smoked chorizo roll with guacamole sauces: Carne Asada Fries. The Bachelor of Science (Hons)(Culinology) team were voted the People's Choice Award and won USD1000 (RM4,275) for their video pitch to QSR client.
Team Ali from Taylor’s University knocked out competitors to be declared champion in the 2019 Student Culinology Competition in the United States. Team Ali beat contestants in the 12th edition of the competition, organised by the Research Chef Association to tap into the creative young minds in the field of food product development, and brought back the coveted trophy and US$2,500 (RM10,197).
Taylor's Culinology Programme secured the nation's highest award during AKRI 2019 in the Innovative Programme Category.
Senior Lecturer and Programme Director of the Bachelor of Science (Hons.) Culinology, Dr. Chong Li Choo shares how a piece of chocolate sparked a research study that could help overcome the issue of obesity.
This degree programme prepare professionals in the field of food product development, to enable them to join and lead the expansion of the food industry at the local, regional and international level. Students will focus on development of ideas and concepts fitting existing and new market, the elaboration of recipes and protocols encompassing mass production concerns, and the ability to conduct sensorial analysis for quality control and product acceptance measurement.
This programme is compatible with the new Taylor's Curriculum Framework that allows students to mix & match study modules.
Click here to find out more about the Taylor's Curriculum Framework.
This component consists of Common Core subjects, which are common modules across a discipline that provides the fundamental knowledge of the discipline.
Common Core
Discipline Core
*All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
This component aims to develop critical thinking, build up social intelligence and cultivate civic responsibility as well as broaden cultural knowledge. These consist of compulsory and nationally-mandated study modules required by the Malaysian Ministry of Higher Education.
*Students are requested to take Bahasa Kebangsaan A if they do not obtain a Credit for Bahasa Malaysia in SPM.
**All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
The Flexible Education component provides student the flexibility to study modules in a related or unrelated field from the same or different school to complement the Primary Major. It may be completed in a form of free electives, an extension, minors or a second major that typically requires at least one (1) semester of student learning time.
Click here to see a full list of all available Flexible Education Components.
[Choose ONE (1) of the packages:]
Option 1: Nutrition & Food Analysis
AND
[Choose any TWO (2) of the following modules:]
Option 2: Gastronomy
AND
[Choose any TWO (2) of the following modules:]
Option 3: Patisserie
AND
[Choose any TWO (2) of the following modules:]
Choose any Minor package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Minor packages.
*Subject to availability.
*Meet min. module pre- & co-requisite.
Choose any Second Major package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Second Major packages.
*Subject to availability.
*Meet min. module pre- & co-requisite.
Choose any FIVE (5) Free Electives* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Free Electives.
*Subject to availability.
*Meet min. module pre- & co-requisite.
*All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
Taylor’s future-proofs you with a broader set of graduate capabilities beyond academic knowledge. We focus on a balanced set of attainment as you graduate.
When you’ve successfully completed this degree programme, you could embark on any of these exciting careers, including:
*All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the university’s Admissions Department.
Complete Pre-University/Diploma that was conducted in English
*All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the university’s Admissions Department.
Being the first & only Culinology(R) degree offeror in Asia, Taylor's Bachelor of Science (Hons.) (Culinology) shapes the future of Food Products Research & Development in the food industry by combining the artistic abilities of culinary arts with scientific expertise of food sciences!
* Fees will be reviewed annually. For the avoidance of doubt, Taylor’s reserves the right to revise the fee payable for any given semester.
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