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The soon-to-be-launched Ulam School will be a virtual and physical repository of Malaysian edible flora.
MENTION chicken breast and the first thing that comes to mind is a rough, fibrous chew.
A RESTAURANT that serves deep fried sea cucumbers with mung bean soup or tau suan for dessert, tells a lot about the owner and the dedication that has gone into the research and development of ingredients used in the menu.
I was speaking to some friends at the Ministry of Higher Education a few days ago and was pleasantly surprised to find out various interesting things about Malaysia’s research & development (R&D) landscape – many we can be proud of and probably didn’t know about. Inspired, I’ve up come with this list.