Industrial Collaborations for Postgraduate Research Projects

In the last decade, Food Science and Technology (FST) at NUS has built up laboratories which constitute a fertile ground for collaborative work in fundamental and applied aspect of food related ventures with the local and international companies. FST staff draws from their expertise in academic research and industrial collaboration to increasingly engage and develop strong ties with the food industry sector in the Region. The following sets out some of the work currently being undertaken at NUS which has application in the food sector and also highlights the expertise that is available to assist companies with their R&D needs.

Food Science and Technology

  • Modelling and optimization: neural network modelling, hybrid neural modelling, CFD modelling, mechanistic modelling, RSM, application of fractals to food property characterisation, multi-objective optimisation.

  • Advanced process control: multivariable control, robust control, nonlinear model-based control, generic model control, passivity systems, L2 gain, time-delay compensation, constraint handling.

  • Fundamental and applied aspects of polysaccharide and protein structure in relation to functionality from low to high-solid materials in foodstuffs and pharmaceuticals. 

  • Research and development of novel food products based on the formulation of new textures and their sensory evaluation.

  • Antioxidation / oxidation and its role in yin / yang balance in Chinese Traditional Medicine (TCM), andin food and cosmetic emulsion systems.

  • Coordination chemistry and catalysis.

  • Development of analytical techniques for the qualitative and quantitative analysis of important chemical compounds.

  • Modelling of chemical reactions especially those involving antioxidant and Maillard reaction.

Human Nutrition

  • Adipocytes and hepatocytes cellular model for evaluation of potential alteration of adipocytokines, and cellular energy related to diabetes, obesity and cholesterol metabolism.

  • Dietary components that are cytotoxic and induce apoptosis or necrosis.

Shelf Life Analysis of Foods and the Improvement of Shelf Life