Curtin Malaysia and SAGO empower food entrepreneurs through UMAMI 2025

Miri, Sarawak – 4 October 2025 – Curtin University Malaysia (Curtin Malaysia) has strengthened its role in shaping Sarawak’s food entrepreneurship ecosystem by formalising its partnership with the Sarawak Gastronomy Incubator Group (SAGO) through a Memorandum of Understanding (MoU) for the Program Usahawan Makanan Miri (UMAMI) 2025.

The MoU exchange, held during the official launch of UMAMI 2025 at the Mercure Miri City Centre on September 23, was witnessed by Guest of Honour Datuk Sebastian Ting, Sarawak Deputy Minister for Tourism, Creative Industry and Performing Arts I (Tourism).

UMAMI 2025 aims to create pathways for capacity development and certification for local entrepreneurs, particularly those from disadvantaged communities. Ten participants have been selected from nearly 50 applicants to take part in the 10-week incubator, followed by six months of personalised coaching and mentoring to help transform their small-scale ventures into sustainable businesses.

Curtin Malaysia’s Chief Operating Officer, Sharon Chong, who represented the university at the signing, said the collaboration reflects a shared commitment to building Sarawak into a hub for sustainable food entrepreneurship.

“This MoU reflects our shared vision to foster innovation, entrepreneurship, and community development in gastronomy. Through UMAMI, bootcamps, and community engagement, we are positioning Sarawak as a destination for sustainable food ventures,” said Chong. “It also allows our students and researchers to engage directly with SAGO’s ecosystem, co-developing frameworks and insights that can inform both industry and government stakeholders.”

The initiative is championed within Curtin Malaysia by the Faculty of Business, led by Dean Professor Pauline Ho, with Dr. Tiong Ying, Associate Dean of Research and Development, overseeing knowledge transfer training.

The programme delivers four key modules – Finance and Bookkeeping, Marketing and Branding, Sales Funnel, and Customer Retention – taught by academics Dr. Mohammad Abdul Matin Chowdhury, Dr. Fayrene Chieng, and PhD candidate Athena Chong. The External Engagement Committee, led by Associate Dean Dr. Ivy Hii, further supports the programme by connecting participants with key networks and partners.

For SAGO, UMAMI is more than just a business incubator. “The programme is founded on the principles of dignity, opportunity, and resilience,” said SAGO Group Director and UMAMI programme lead, Arif Abdul Rahman. “It is about empowering communities to turn culinary heritage into viable businesses while fostering inclusivity and sustainability.”

Now in its second year, UMAMI has already proven its impact. The 2024 cohort of six participants generated a collective RM136,218 in revenue within six months, with alumni like Naajiya Bakehouse and The Roti Smith emerging as thriving local brands. The 2025 edition builds on this success, with participants gaining hands-on training in business management, financial literacy, branding, and food safety, while also receiving exposure through local markets and events.

With Curtin Malaysia’s academic expertise and SAGO’s grassroots insights, UMAMI 2025 is not only nurturing entrepreneurs but also preserving Sarawak’s rich culinary traditions and contributing to a more inclusive and sustainable food economy.

For more information on Curtin Malaysia, visit curtin.edu.my or look for Curtin Malaysia on Facebook, Twitter, Instagram, YouTube, LinkedIn, or TikTok.

Datuk Ting (middle), Professor Ho (second from left), Arif (third from left), and Chong (third from right), with academics from Curtin Malaysia’s Faculty of Business and the SAGO team at the launch of UMAMI 2025.