Fostering collaboration in food science

Universiti Teknologi Brunei (UTB) and Mr Baker’s Bakeshop signed a Memorandum of Understanding (MoU) at Mr Baker’s Bakeshop branch at Pavo Point, Jalan Kianggeh.

The MoU aimed at developing academic and research collaborative efforts to equip students with professional and industrial skills in multidisciplinary areas.

Vice-Chancellor of UTB Professor Dr Hajah Zohrah binti Haji Sulaiman and Founder of Mr Baker’s Bakeshop Eric Pui Jeng Soon participated in the signing ceremony.

The collaboration serves to establish a pathway to provide learning opportunities for the students to increase their academic pursuits in terms of industrial internship experience.

The students will be provided with hands-on training allowing them to gain skills, understand the demands of the industry and apply classroom theory into practice to increase the prospects of employability. Both parties will leverage on their capabilities and resources to strengthen the fields of Food Science and Technology, including organisation of academic activities.

Mr Baker’s Bakeshop has been long known to supply healthy breads and pastries to the local community and UTB, through Centre of Research for Agri-Food Science and Technology (CrAFT) which is keen to support this aspiration by providing scientific knowledge and research base for product innovation.

Several projects are identified for research including sustainable development endeavour to reduce food waste in their zero-waste initiative effort, conversion of undervalued food ingredients into high-value products, innovative food product development, consumers’ behaviour and application of information technology.

Vice-Chancellor of UTB Professor Dr Hajah Zohrah binti Haji Sulaiman and founder of Mr Baker’s Bakeshop Eric Pui Jeng Soon at the signing ceremony. PHOTO: UTB