Culinology students ‘rice’ to win RCA Food Evolution Competition

*UPDATED on 2 May 2022

All smiles for Ang Ru Jun (Left), Melvin Goh (Right) and their mentor Associate Professor Dr Chong Li Choo (Middle)

Photo Credits: Melvin Goh

A pair of Taylor’s University students made their varsity proud after being crowned as the winner of the 2022 Research Chefs Association (RCA) Food Evolution Competition in March.

At the Atlanta-based hybrid event, final-year culinology students Ang Ru Jun and Melvin Goh alongside their mentor Associate Professor Dr. Chong Li Choo from the School of Food Studies and Gastronomy presented an affordable and sustainable alternative to rice.

Following the competition’s criteria to utilise the agricultural by-product heart of palm, the pair created Instant Reconstitutes Rice called ‘Palmo Rice’.

Ang who competed and won last year’s Student Culinology Competition organised by the same association explained that they chose to recreate rice because it is a staple food for many people, especially Asians and also Malaysians.

“We eat rice everyday, but that actually leaves a negative impact on our environment as it gives out a lot of greenhouse gases, such as methane.

“This is something interesting we discovered through research because we ourselves didn’t know about that as well and most of us just carry on eating it everyday,” Ang said.

Rice, but not exactly rice.

Photo Credits: Melvin Goh

According to Goh, their winning product isn't like the usual white rice people eat.

“Its colour is similar to brown rice and has a significantly sweet and earthy aroma with a hint of nutty flavour,” described Goh, adding that their rice is also easier to prepare and can be cooked quicker.

The culinology pair who called themselves Team Spiciest have also said how important it is to have food development competitions.

Ang said that young talents like them wouldn’t have known what demands are there in the food industry today if not for such competitions.

Meanwhile, Goh felt that being part of these competitions enables one to pass on valuable knowledge to other people who are not from the food industry.

“We can learn to share these ideas and thoughts about food with people, letting them know what goes into their mouths and how it can impact the environment,” added Goh.

The pair's mentor Associate Professor Dr Chong Li Choo from the School of Food Studies and Gastronomy have also expressed her joy over Ang and Goh's win.

"The practicality and innovativeness of Ru Jun and Melvin's winning product shows that the Bachelor of Science (Hons) in Culinology programme at Taylor's University is heading the right direction in growing future-proof culinologist who able to create better food for our people and nation," Chong said.

Chong also revealed that that Team Spiciest is planning to obtain a patent for their creation.

At the same conference, two other teams of Taylorians participated in the Student Culinology Competition.

Team Nico and Team Ace took home second and third place respectively for their plant-based dishes.