RU ACTIVITY
Food Tasting
Exploring a Palate Adventure: A Recap of Our Unforgettable Food Tasting Event
Raffles University students from Foundation in Liberal Arts & Foundation in Business, attending Creative Problem-Solving module organised a sensational food tasting event. They made this food tasting event truly unique due to the interactive evaluation process. Attendees were provided with a QR code linked to a Google Form where they could provide their feedback and ratings for each dish. This innovative approach allowed participants to actively contribute to the event, ensuring their voices were heard and helping the organisers understand the preferences and opinions of the attendees.
The interactive evaluation process provided valuable insights and highlighted the importance of engaging participants in the event. Through this event, it reminded us that creative problem solving can be approached through various mediums, including how to turn unhealthy food into healthy food.
The food tasting event organised by the Raffles University Creative Problem-Solving module was unique and memorable. They wanted to solve the problem of unhealthy food by offering healthier options.
The event showed how food has the power to bring people together and create lasting memories. It also highlighted the importance of involving participants in making the event successful. The food tasting event was made sure to address the concern of unhealthy food choices. They replaced some of the unhealthy ingredients with healthier alternatives, without compromising on taste. For example, they baked or air-fried snacks instead of deep-frying them, which reduced the amount of fat.
By doing this, the event encouraged people to think about their own food choices and consider healthier options. It showed that solving food concerns can be done through creative problem-solving and by promoting mindful eating. Overall, the food tasting event celebrated culinary artistry while also addressing the problem of unhealthy food and turn it into healthy options. It left a positive impact on the attendees, who gained a greater appreciation for the combination of delicious food and healthier choices.
