Bahasa Melayu 
English (UK) 
简体中文 
The School of Hospitality and Tourism Management (SoHTM) of SEGi University recently conducted an Industry-into-Classroom project designed to expose students to real-world beverage preparation standards, current market trends, and sustainable product applications.
Supported by Catcher Gourmet, the workshop centered on the development of innovative mocktail recipes incorporating the brand’s signature syrups and sauces while emphasizing principles of health and wellness as well as environmental sustainability.
The session commenced with an engaging and informative sharing segment led by Mr. Ryan Junio, Brand Manager and Beverage Innovator from Catcher Gourmet. As an industry expert, Mr. Junio introduced students to the foundational concepts of mixology, offering academic insight into both the artistic and scientific dimensions of beverage creation.
He elaborated on the distinctions between flavour dan taste, explaining how sensory perception, ingredient balance, and aroma profiles collectively shape a well-formulated beverage. In addition, he highlighted the essential elements that contribute to a high-quality mocktail or cocktail, which includes texture, temperature control, flavour layering, and visual presentation.
Following the conceptual introduction, the workshop transitioned into a live demonstration of mocktail preparation. Mr. Junio showcased professional mixology techniques using Catcher Gourmet’s premium product line, demonstrating how natural sweeteners, fruit-based syrups, and artisanal sauces can be paired to achieve complex yet harmonious flavour profiles. Students were invited to sample a variety of mocktail prototypes, enabling them to experience the sensory differences across drinks with varying ratios, ingredients, and preparation methods.
A key academic component of this stage involved sensory evaluation, where students were encouraged to articulate constructive feedback based on their understanding of flavour, aroma, mouthfeel, and aftertaste. This exercise not only enhanced their evaluative skills but also reinforced the importance of reflective practice in culinary development.
The final segment of the workshop featured student presentations, where participants introduced their own original mocktail creations. Each group applied the principles shared by Mr. Junio, focusing on health-conscious ingredient selection and sustainable sourcing. Many incorporated reduced-sugar formulations, natural flavour enhancers, and environmentally friendly garnishes.
Students communicated their design rationale, preparation technique, and expected consumer appeal, demonstrating academic proficiency and creativity. Industry representatives and faculty members provided feedback to support continuous improvement and professional readiness.
Overall, the Industry-into-Classroom project offered students a meaningful opportunity to integrate theoretical knowledge with hands-on experience under the guidance of a respected industry practitioner. The collaboration with Catcher Gourmet not only enriched the learning environment but also strengthened the students’ competencies in beverage innovation, sustainability practices, and customer-centered product development.
Such initiatives continue to align with the institution’s commitment to bridging academic learning with contemporary industry standards, preparing students for future careers in the dynamic food and beverage sector.
