Beyond workshops and kitchens, vocational students are proving they can make their mark in academic journals.
Sago flour as an alternative in creating gluten-free traditional fritters, a paper by Keningau Vocational College culinary arts student Lovelina Lim (pic), was recently published in the national academic journal e-Bicara Ilmiah.
Highlighting sago’s potential as a healthier, gluten-free option that is high in starch, the paper, published by Raub Community College last month, explores its use as a wheat flour substitute in a snack while examining ways to promote the Sabah-grown produce.
“This is proof that talent has no boundaries. Even those of us from small towns like Keningau, Sabah, have ideas and research that meet high academic standards,” the fourth-year student, whose paper was based on her final-year project, told StarEdu.
One of the most challenging aspects of the project, Lim said, was transforming instinct and taste into measurable data.
“In the kitchen, we usually cook using our intuition or ‘agak-agak’.
“But with research, every step has to be explained and justified with data.
“Participant feedback also has to be presented as charts and statistics, which requires patience and precision,” the 20-year-old shared.
Vocational students, she said, are often underestimated despite their strong research potential.
“People think we’re only good with our hands, but we can also produce quality academic work.
“Because we spend so much time in the kitchen or workshop, we can spot technical problems others might miss,” she said, adding that unlike theoretical research, vocational-based studies often lead to tangible outcomes.
“We turn ideas into reality. Our research doesn’t just stay in a report – it results in products people can actually use,” she enthused.
Encouraging her peers to explore research, Lim advised them not to be intimidated by academic expectations.
“You won’t know how far you can go until you take that first step. Don’t let the big words scare you – focus on your project, and the rest will follow,” she said.
Beyond nutrition, Lim hopes her research can contribute to Sabah’s local economy and food security.
She aspires to continue researching Sabahan ingredients, modernising traditional foods, and eventually starting her own business to commercialise her innovations.
“I want to show that our local ingredients are high-quality and capable of meeting international standards.
“This is just the first step in unlocking the potential of many other resources we have.
“It’s about building a food industry that is proud of our local identity,” she said.
