SYNOPSIS   

Have you ever imagined printing kuih lapis, roti jala, or even nasi lemak straight from a 3D printer? What sounds like science fiction is now becoming possible through 3D food printing technology, a fast-emerging innovation that could reshape how we cook, eat, and experience food. This webinar explores whether 3D food printing can truly work in Malaysia, a nation celebrated for its rich and diverse food heritage. How can technology preserve the authentic flavors, textures, and cultural significance of traditional dishes while offering modern convenience and creativity? We’ll uncover how 3D food printing works, its potential to support food innovation, healthcare nutrition, and sustainable practices, and the challenges it faces in adapting to Malaysia’s local ingredients, halal ecosystem, and culinary traditions. From chefs and food entrepreneurs to educators, healthcare professionals, and curious food lovers, this session invites you to taste the intersection of culture, creativity, and technology. Join us to discover how this innovation might not only transform our kitchens but also safeguard and reimagine Malaysia’s food heritage for the future.


BIODATA OF SPEAKER

MR. MUHAMMAD RAZIF BIN MAHBOOB ALI

Muhammad Razif is a Mechanical Engineering lecturer at INTI International College Penang with experience in engineering design, manufacturing, government service, and education. He hold a Bachelor of Mechanical Engineering Technology (Product Development) Universiti Malaysia Perlis (UniMAP) in 2020. He is pursuing a Doctor of Engineering at UTM and holds multiple professional memberships including MBOT, BEM, IEM, and PMI. He teaches various mechanical engineering subjects, leads STEM and student development activities, and actively participates in industry visits, technical trainings, and research on 3D printing, sustainability, and product innovation. He has completed several consultancy projects and is actively involved in community service and student achievements.