Kasim (fourth right) and Fiona (third left) showing the signed MoU aimed to strengthen academic and research collaboration in food science and nutrition.
KOTA KINABALU (March 11): University Malaysia Sabah (UMS), through its Faculty of Food Science and Nutrition, has officially entered into a Memorandum of Understanding (MoU) with Shangri-La Rasa Ria Resort Kota Kinabalu.
The signing ceremony took place at the resort, marking a significant milestone in fostering collaboration between academia and the hospitality industry.
The ceremony was graced by UMS Vice-Chancellor Prof Datuk Dr Kasim Mansor; General Manager of Shangri-La Rasa Ria Resort, Fiona Hagan; Registrar of UMS, Luqman Ridha; Dean, Faculty of Food Science and Nutrition, Prof Ts Dr Hasmadi Mamat; Rasa Ria Director of ESG, Yvonne Sipain and delegates from the Faculty of Food Science and Nutrition.
This collaboration aims to strengthen four key areas, namely students’ academic development by providing enhanced learning opportunities, internships and industry exposure, ensuring that students gain hands-on experience in real-world settings and develop industry-relevant skills; research and innovation through joint research initiatives to advance food science and nutrition practices, fostering new discoveries, product development, and improvements in food sustainability and safety; collaboration in faculty programs by facilitating industry-driven curriculum enhancement and professional development programs, ensuring that academic courses remain relevant and aligned with industry needs; and staff exchange and empowerment to promote knowledge-sharing and training programs for mutual growth, allowing both UMS and Shangri-La Rasa Ria Resort to benefit from shared expertise, insights, and professional development opportunities.
Speaking at the event, Kasim expressed his enthusiasm for the partnership, stating, “This MoU marks a new era of collaboration between UMS and Shangri-La Rasa Ria Resort. It will provide invaluable opportunities for our students, researchers and faculty members to work closely with industry experts, driving innovation and academic excellence.”
Echoing the sentiment, Fiona highlighted the importance of bridging academia and industry, saying, “We are excited to partner with UMS in this meaningful initiative. This collaboration will not only nurture young talent but also pave the way for sustainable and innovative practices in the hospitality and food science sectors.”
The partnership is expected to set a new benchmark for industry-academic collaboration, fostering an ecosystem of knowledge exchange, skill development, and sustainable innovation.
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