Culinary
| Unveiling the Factors Contributing to Food Insecurity among University Students Post COVID-19 | |
| Muhammad Syahmi Arif Khudzir, Nur Raihan Mohd Fauzi, Muhammad ‘Arif Aizat Bashir, Dian Aszyanti Atirah Mohd Asri |
| Plant- Base Revolution: Seitan as Promising Meat Substitude - "The Making of Seitan Serunding" | |
| Zul hazam Mohd Piah, Mohd Sallehuddin Mohd Zahari, Zatul Iffah Mohd Fuza, Nor Saadah Che Deraman, Amir Manshoor |
| An Overview the Challenges of Food Heritage Transmission and Production Practices of Yongfeng Chili Sauce | |
| Li Qiong, Shazali MD. Sharif, Zatul Iffah Mohd Fuza |
Tourism
| International Tourists’ Social Culture toward Youngsters’ Social Culture in Island Destinations: Assessing its Influences | |
| Amir Faisal, Mohd Salehuddin Mohd Zahari |
Education & Vocational Education
| DEVELOPMENT OF LEARNING TOOLS BASED HIGHER ORDER THINKING SKILL (HOTS) IN SPECIAL MAKEUP COURSE | |
| Astrid Sitompul, Irmiah Nurul Rangkuti, Asrah Rezki Fauzani, Vita Pujawanti Dhana |