The early stage development of strategic approaches in the innovation of Malaysian traditional food system

Jefriniza, Maria Shahirah (2021) The early stage development of strategic approaches in the innovation of Malaysian traditional food system. [Project Paper] (Submitted)

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Abstract

Malaysian traditional foods are known for their unique and diverse flavours. They represent our cultural background and have high potentials to be marketed worldwide. However, their potential values might be hindered due to the lacking of several factors such as low commercial aesthetic value, and small production scale. Hence, this study aims to develop of a strategic approaches for the innovation of traditional food system. This project has been divided into two important parts; 1) development of the innovation system; and 2) evaluation of the innovation system. For part 1, the system has been developed based on 3 stages namely, pre-assessment, innovative principle application and post-assessment. For each stage, an assessment rubrics have been developed to assess the food sample. Different rating scales will give different meanings for the food assessment. Part 2 of the project touched on the testing of the system on ten selected commercialized Malaysian food. The same system was also used to develop a new innovated food product named as instant laksam. Based on the outcomes of this project, the system is proven to be a convenience tool to provide such a guideline for any food producers and researchers involving in the food product development activities to enhance the commercial value of Malaysian traditional foods.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	07 Jul 2026 13:33
Last Modified:	07 Jul 2026 13:33
URI:	http://psaspb.upm.edu.my/id/eprint/2852

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