Universiti Putra Malaysia (UPM) recently held a special farm-to-fork luncheon where all the dishes were made with ingredients that came from UPMÕs freshly-harvested produce and livestock.
UNIVERSITI Putra Malaysia (UPM) recently held a special farm-to-fork luncheon where all the dishes were made with ingredients that came from the varsity’s freshly-harvested produce and livestock.
Thirty-seven students from the Foodservice and Management Department of the varsity’s Food Science and Technology Faculty prepared and served the five-course luncheon at UPM’s fine-dining restaurant L’apprenti.
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