Written by: Muhammad Nur Shazwan Jamzuri, Muhammad Amirun Che Hassan

The outbound mobility programme Bugs for Innovative, Toyyib and Environmental-Friendly Applications in the Halal Industry (BI-TEA) brought participating students to Temasek Polytechnic, Singapore from 9 to 10 May 2025, offering a focused exploration of sustainable future food systems through the lens of halal principles. Over two days, students engaged in academic, cultural, and research-based activities that strengthened their understanding of food technology, religious compliance, and innovation.

The programme began with a warm welcome at Temasek Polytechnic, followed by an introductory session and collaborative discussions with representatives from the host institution. Researchers from both the Halal Products Research Institute (HPRI), Universiti Putra Malaysia, and Temasek Polytechnic delivered research presentations that highlighted ongoing projects and shared expertise in halal food innovation. Participants then toured the institution’s laboratories and research facilities, gaining first-hand exposure to advanced food processing technologies and practical applications of scientific research. The day concluded with a discussion on a proposed Memorandum of Understanding, paving the way for future academic collaboration between both institutions.

The following day marked the core implementation of the BI-TEA initiative. A key highlight was the interactive forum titled “Insects as Future Food,” which featured expert panellists from UPM, Temasek Polytechnic, and the Majlis Ugama Islam Singapura (MUIS). The discussion offered valuable perspectives on the nutritional, environmental, and halal considerations surrounding edible insects, and their role in addressing global food security. The forum not only informed but also encouraged critical reflection on emerging food trends from a multidisciplinary standpoint.

Participants then took part in a group-based activity called “Pitch the Bug,” where they were tasked with developing and presenting innovative ideas on the use of insects in the halal industry. Guided by facilitators from HPRI and evaluated by representatives from HPRI, TP, and MUIS, the activity challenged students to demonstrate creativity, scientific understanding, and teamwork. Their ideas were assessed based on innovation, comprehension of halal and nutritional concepts, confidence, and presentation skills. This activity served as a dynamic platform for students to apply their knowledge, improve their communication, and collaborate across cultures.

Throughout the programme, students had the opportunity to engage with researchers and industry stakeholders actively involved in edible insect applications. They also observed the development of a cricket-based bun product created by an industry partner, offering real-world context to the discussions on sustainable protein sources. A presentation by a MUIS representative provided further insight into halal governance and its relevance to modern food innovation, while a session led by Associate Professor Dr. Norhasnida Zawawi focused on the nutritional and environmental advantages of insect-based foods. The programme also featured a Q&A session, active group discussions, and a vibrant exchange of ideas, including presentations by Madrasah students showcasing their own creative concepts. The overall atmosphere throughout the two days was engaging, collaborative, and intellectually stimulating, with enthusiastic participation from all attendees. The programme concluded with a short quiz session, where winning participants received prizes in recognition of their knowledge and involvement.

This international academic experience provided valuable exposure to Singapore’s technical education system and religious institutions, deepening the students’ appreciation of both scientific and ethical dimensions of halal food production. It also enhanced their global awareness, cross-cultural communication, creativity, and leadership potential. The BI-TEA programme successfully demonstrated the value of integrating halal principles into forward-thinking food innovation. Future iterations of this programme are highly encouraged, with a longer duration recommended to allow for deeper engagement and broader impact among participants.

Date of Input: 22/05/2025 | Updated: 30/07/2025 | nurulshabila