16 July 2025 – The Faculty of Food Science and Nutrition (FSMP), Universiti Malaysia Sabah (UMS), received an official visit from the delegation of Universitas Brawijaya (UB), Indonesia, led by Prof. Dr. Widodo, Rector of Universitas Brawijaya. Accompanying him were Prof. Dr. Andi Kurniawan, Vice-Rector of Planning, Collaboration and Internationalization; Prof. Dr. Sc. Asep Awaludin Prihanto, Dean of the Faculty of Fisheries and Marine Sciences; and Dr. Aziz Jaziri, Head of the Fisheries Product Technology Program.

The visit was held in conjunction with the signing of a Memorandum of Understanding (MoU) between UMS and UB, as an effort to strengthen international collaboration between the two higher education institutions. Throughout the visit, various topics were discussed, including initiatives to expand collaboration in research, teaching, joint publication of high-impact journals, appointment of visiting lecturers and adjunct professors, co-organization of academic conferences, as well as the implementation of student and staff mobility programmes.

FSMP warmly welcomes this partnership, which is expected to bring significant benefits to the faculty's academic and research development and further strengthen UMS's position on the international stage. The visit also opens up strategic opportunities for the implementation of high-impact programmes that can continuously enhance the reputation and excellence of both institutions.

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Official Launch of Food Festival 2025 and Food Safety Day

The Food Festival 2025 (FoodFest’25), an annual initiative by the Faculty of Food Science and Nutrition (FSMP), Universiti Malaysia Sabah, showcases students’ innovative food creations and product developments. The event supports FSMP’s goal of producing graduates who are innovative, competitive, and solution-oriented. With the theme "Taste the Future of Flavour", this year’s program brought together a variety of activities that integrated learning, research, and industry engagement.

The event was officially launched by Datuk Harun Durabi, Assistant Minister of Science, Technology and Innovation Sabah, who represented the Minister of KSTI, Datuk Dr. Mohd. Arifin Haji Mohd. Arif. In his speech, Datuk Harun praised UMS’s efforts, recognizing the festival as a strategic platform not only for human capital development but also for enhancing the competitiveness of local food products at the regional level.

A wide range of exciting activities were held in conjunction with FoodFest’25, including the Food Product Development (FPD) competition, innovation product exhibitions, Foodventure Hunt, Digital Poster & TikTok Video Contest, Mini Games and Cooking Show, Battle of Buskers, and sales from more than 45 booths and food trucks.

25 June 2025 | Faculty of Food Science and Nutrition (FSMP), UMS

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On 25 June 2025, the Faculty of Food Science and Nutrition (FSMP) at Universiti Malaysia Sabah welcomed a group of 22 students and 2 teachers from SMK Kundasang, Sabah. This visit was part of the Professor@School Program, a joint initiative by UScience and STEM (Science, Technology, Engineering, and Mathematics).

The program aimed to introduce food science through interactive activities while sparking students’ interest in STEM fields, especially food science and nutrition.

The event was highlighted by the presence of the Program Icon, Professor Dr. Patricia Matanjun, who delivered a talk titled “Seaweed and Innovation.” During her presentation, she shared her expertise and experience in nutrition, highlighting the potential of seaweed as a nutritious, sustainable functional food.

Also sharing her knowledge was Dr. Aina Almardhiyah, who gave a talk called “Dietary Fiber and Health.” She emphasized the importance of fiber in the daily diet and its long-term health benefits.

In addition, the students participated in hands-on activities, such as preparing food products made from seaweed. Examples included sushi maki and moringa tea with seaweed. This direct exposure to food science technology and its applications helped nurture students’ interest in STEM and opened their eyes to career opportunities in the food and nutrition industry.