Future Food: Emerging Trends, Health, and Diversity

Public Lecture 2025 organized by Faculty of Food Science and Nutrition (FSMP), UMS was successfully held on 14 May 2025 (Wednesday) at the FSMP Seminar Room. This lecture featured a renowned figure, Prof. Dr. Abdul Salam Babji, Chief Science Officer and Inventor, who touched on critical issues and the future of the global food system. Among the important essences covered was the urgent need to produce healthy and sustainable food through research innovation, product development and food processing technology. He emphasized the role of a plant-based diet as an important trend post-COVID-19, not only in building immunity and gut health, but also in reducing the carbon footprint of the food industry. Research on local agro-raw material sources and industry-university collaboration were also highlighted as key keys in developing a more environmentally friendly and affordable food system. This session was attended physically and also broadcast live via Webex and Facebook Live. The highest appreciation is extended to the Malaysian Board of Technologists (MBOT) for their cooperation as co-organizers and all parties who made this program a success. Source: FSMP Management and Research Services Sector