Innovative Food Product Development Competition 2025

Department of Food Sciences, Faculty of Science and Technology, UKM in collaboration with the U.S. Highbush Blueberry Council through All About Fresh Produce Sdn. Bhd. and Kelab Sains Makanan (KESAMAP) have successfully organized the Innovative Food Product Development Competition 2025 on 11th June 2025.
This year’s theme was “Blueberry Beyond Boundaries: Advancing Functional Food Innovations”. Eight innovative food products aligned with the themes was successful developed.
Congratulations to all winners!
?1st Place – Dendeng Pomace Blueberry
?2nd Place – Blueberry Cinnamon Crisps
?3rd Place -Blueberry Imitation Caviar
?People’ Choice Award – Sambal Beri Biru
?Consolation Prize
Sambal Beri Biru
Blueberry Dipping Sauce
Cenbloo Blueberry Cendol
Blueberry Tempeh Chips
Blueberry Taucu Dressing
?Best Presenter
– Afifatussakinah Razihan
– Wan Nur Syafiqah Wan Azmi
– Nur Khairunnisa Mat Sani
Our sincere appreciation goes to all the juries for their valuable feedback and contributions in ensuring the success of the event.
1.Mdm. A Retna Malar Subramaniam
Managing Director, All About Fresh Produce Sdn. Bhd.
2. Asst. Prof. Mohamad Fadzly Che Omar (MasterChef Fadzly Omar)
Deputy Dean, Faculty of Hospitality and Tourism Management, UCSI University, Kuala Lumpur
3. Mdm. Safura binti Mohd Nasir
Principal Assistant Director, Standards and Codex Branch, Food Commodity and Labelling Section, Food Safety and Quality Division, Ministry of Health Malaysia
4. Mdm. Siti Hazlin Jantan
Halal Operations Manager, Nestle Products Sdn Bhd
5. Mr. Ahmadi Amri Othman
Health, Safety & Environment Manager, Etika Beverages Sdn. Bhd.
6. Mdm. Marlyna Abdul Malek
Senior Manager, Product Availability, Etika Beverages Sdn. Bhd.
7. Dr. Farhana Sidek
Assistant Dean for Entrepreneurship, Faculty of Economy and Management, UKM
8. Ts. Dr. Haslaniza Hashim
Department of Food Sciences, FST, UKM
9. Dr. Hafeedza Abdul Rahman
Department of Food Sciences, FST, UKM (chief judges)
Special appreciation is also extended to the lecturers of STKM3113 Food Product Development—Dr. Hafeedza, Ts. Dr. Soffalina, Ts. Dr. Noorul Syuhada, Assoc. Prof. Ts. Dr. Lim Seng Joe, Dr. Maimunah, and Ts. Dr. Nurul Aqilah—for their unwavering support and guidance throughout the course. Special thanks are also extended to Kesamap UKM for their dedication and support in making this event a success.
It is hoped that this program will not only enhance students’ creativity and innovation in food product development but also open up valuable networking opportunities that will benefit their future careers.