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KUALA PENYU: Universiti Malaysia Sabah (UMS) is expanding efforts to elevate Sabah’s traditional food heritage by introducing psychological and STEM-based approaches to strengthen youth awareness and positive attitudes towards sago as a future food source.

The initiative was carried out through the programme titled “Sikap terhadap Makanan Tradisional Sagu sebagai Makanan Masa Depan menerusi Pendekatan Psikologi dan STEM”, organised by the university’s Faculty of Psychology and Social Work, UMS.

The programme was held in collaboration with the Sabah Ministry of Education, Science and Technology, U-Science UMS, Centre for Academic Development and Excellence, UMS, KBK St. Peter Bundu Kuala Penyu Youth, and Native Borneo.

Held at the Pusat Informasi Rumbia, the programme formed part of the Service-Learning Malaysia-University for Society (Sulam) initiative under the PB30803 course on Attitude and Attitude Change.

Carrying the theme “Inovasi Sagu: Bukan Sekadar Makanan Tradisi”, the programme involved 29 youths from Kerasulan Belia Katolik (KBK) St Peter Bundu, Kuala Penyu, alongside 30 UMS students from the Faculty of Psychology and Social Work who served as organising committee members.

Programme coordinator Dr Getrude Cosmas said sago has significant potential not only as a traditional food heritage but also as an alternative food resource capable of contributing to future food sustainability.

“Exposure among youths regarding the cultural, economic and innovation value of sago is important to ensure this traditional food remains relevant among the younger generation.

“Youths should see sago not merely as a traditional food, but as a resource with the potential to be innovated and developed into various value-added products,” she said.

Getrude added that the programme reflected UMS’ ongoing commitment to empowering the preservation of local cultural heritage through education, innovation and knowledge transfer to the community, in line with Sabah’s community development and heritage sustainability agenda.

Among the programme highlights was the screening of the “Rumbia Tatana” video showcasing the legend of the rumbia tree, the sago production process, and various products that can be developed from the resource.

The programme climax featured six groups producing noodles and crackers made from sago flour through a food innovation competition emphasising creativity, taste and product presentation.

“Through these activities, participants were able to practically apply STEM elements in developing food products based on local resources,” she said.

Participants were also given the opportunity to share reflections and experiences throughout the programme, including suggestions for similar initiatives to be expanded to schools in order to raise awareness among younger generations on the importance of preserving traditional food heritage.

The programme also featured a sharing session by Christine Joan Charles, who discussed the role of youths in promoting traditional Bornean food to a wider community.