American Society of Nutrition (ASN) Clinical Emerging Leaders Award Finalist and Emerging Leaders in Nutrition Science Finalist at the NUTRITION 2020 LIVE ONLINE
1-4 June 2020
Congratulations to Mr. Darel Toh Wee Kiat, PhD candidate under the supervision of Assistant Professor Kim Jung Eun, on being selected as one of four finalists for the ASN’s Clinical Emerging Leaders Award, an honor given by ASN’s Medical Nutrition Council to promote interest in clinical and human nutrition among graduate students and medical trainees at NUTRITION 2020 LIVE ONLINE, ASN’s flagship annual meeting. Mr. Toh was also selected as an Emerging Leaders in Nutrition Science finalist, which recognized the highest quality research presented by students and young investigators at NUTRITION 2020 LIVE ONLINE.
Preparing Professionals for the Future of Food and Health
Dr. Liu Mei Hui
Tenure-Track Faculty Positions
Forbes 30 under 30 Asia 2020 List
Congratulations to CHUA Jianyong, our PhD student who is under the supervision of A/P Liu Shao Quan, co-founder of food company SinFooTech, was one of the honourees in the Forbes 30 under 30 Asia 2020 list. The company focuses on recycling waste by-products from the food manufacturing industry. Its first product, Sachi is a first of its kind alcoholic drink made from soy whey
Tasty Probiotic Drink from Unsold Bread
11 April 2020
Associate Professor Liu Shao Quan, Dr. Toh Mingzhan and Ms. Nguyen Thuy Linh, patented a zero-waste process which uses unsold bread to create a tasty probiotic drink.
International Joint Matching event on Agriculture, Forestry & Fisheries
28 February 2020, NUS Faculty of Science
Launched in April 2016 in Japan to encourage the networking and collaboration among
various industries and fields to strengthen agriculture, forestry, fisheries and food industries.
International collaboration is now expected to develop the technologies and products further. (Please note that this event had been postponed to a later date)
ASEAN Graduate Student Research Paper Competition Award at the 16th ASEAN Food Conference 2019
15-18 October 2019, Bali, Indonesia
Congratulations to Mr. Craig D’Souza, MSc student under the supervision of Professor Zhou Weibiao, on winning the 2nd Place Prize of the ASEAN Graduate Student Research Paper Competition 2019. The competition was held at the 16th ASEAN Food Conference (AFC 2019), 15-18 Oct 2019 in Bali Indonesia.
Best Oral Presentation at the 1st ASEAN Nutrition and Food Science Research Network
10-11 October 2019, Singapore
Congratulations to Mr. Darel Toh Wee Kiat, PhD candidate, under the supervision of Assistant Professor Kim Jung Eun, on being awarded the Best Oral Presentation at the 1st ASEAN Nutrition and Food Science Network (ANFSN) which was held in Singapore, 10-11 October 2019. This was the first ANFSN meeting initiated by the Clinical Nutrition Research Centre (CNRC) within the Singapore Institute for Clinical Sciences (SICS), A*STAR, as a platform for nutrition and food science researchers and professionals in Southeast Asia to foster multi-disciplinary collaborations to advance research and gain a wider regional and global impact.
Young Investigator Awards
19-22 September 2019, Nanjing, China
Congratulations to Mr. Darel Toh Wee Kiat, Ms. Clarinda Nataria Sutanto and Ms. Lee Pei Shan Delia, current PhD candidates under the supervision of Dr. Kim Jung Eun, on receiving the Young Investigator Award at the 11th Asia Pacific Conference on Clinical Nutrition held on the 19-22 September 2019 in Nanjing, China. This award was given to young researchers who has exhibited excellent original work and significant results in the field of clinical nutrition. They were three out of the 11 recipients who were selected and had the honour to present their work at the Award lunch on the 22nd of September.
Literature Reviews in Food Science & Technology-What, why and how?
15 Oct 2019, 12-1pm
Venue: S16-04-36, Seminar Room
NUS Department of Food Science and Technology – Singapore’s First
8 Aug 2019
NUS President Prof. Tan Eng Chye just announced the University’s approval of establishing the Department of Food Science and Technology (FST) in the Faculty of Science. He made the announcement on 8 August 2019 at the 20th Anniversary Gala Dinner of the FST Programme, during his speech as the Guest-of-Honour for the event. NUS FST Department shall be Singapore’s first Department of Food Science and Technology in the university sector. This signifies NUS’s strategic move in enhancing food science education and research that assume increasing importance to Singapore. Twenty year ago it was NUS that introduced Singapore’s first bachelor’s degree in FST and consequently established the FST Programme.
"Rising Stars in Texture Research" Award
Congratulations to Dr. Gao Jing, Research Fellow in Prof. Zhou Weibiao’s group, for being awarded one of the seven “Rising Stars in Texture Research” Awards by Journal of Texture Studies published by Wiley. Forming a part of 50 years celebration of Journal of Texture Studies (launched in 1969), these global awards are “to recognize the great contributions and achievements of food texture scientists” and “honour young texture researchers who are relatively in early stage of research career but have shown exceptional capability and potential to grow in texture research.” More details can be found in J Texture Stud. (2019) 50:187–192 DOI: 10.1111/jtxs.12442
MSc in Food Science & Human Nutrition (by coursework)
Our MSc (coursework) in Food Science & Human Nutrition is slated for the inaugural intake for AY2018/19 Aug. Application link is now open.
HUNGRY FOR KNOWLEDGE
What’s it like to embark on a postgraduate study of food and nutrition at NUS? Ms Lew Wan Peng,a full-time Master of Science in Food Science and Human Nutrition at Food Science and Technology Programme, NUS, spills the beans.
Our FST Degrees are accredited
We have received accreditation by IUFoST (International Union of Food Science & Technology) for the Bachelor of Science (Food Science and Technology) and the Bachelor of Science (Honours) (Food Science and Technology) courses since 2013.