SP Expertise
Expertise available at SP
List of Expertise
Expertise | Description | Dept | Contact | Keywords |
|---|---|---|---|---|
Food Innovation Management Consultant | An experienced Singapore-registered Management Consultant with extensive expertise in food science and technologies for various downstream food applications. Skilled in identifying growth opportunities, knowledgeable on available grants and sound advice on collaborations with FIRC’s professional technical team, guiding projects from initial concept development to commercialization. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Tan Jia Hui | Collaborations, commercialization |
Food Process Innovation | Currently oversees the operations of the SFA-Licensed Pilot Plant and has led Operational Excellence at FIRC until 2019. Together with his team, they have transformed over 90 local SMEs since 2010 by providing practical, adoptable knowledge and technology transfers in product and process development, as well as shelf-life extension for food applications such as RTE meals and beverages. He is a CQI-IRCA certified ISO 22000:2018 FSMS Lead Auditor. | Department of Technology, Innovation & Enterprise (TIE) | Mr. Tay Chiew Teck | Product, process |
Food Packaging Innovation | Leading a group of Food & Packaging Technologists with extensive experience across various food disciplines, including formulation, process development, shelf-life studies, and analytical research. Actively involved in trade associations and workgroups related to food standards, packaging, and agri-food. | Department of Technology, Innovation & Enterprise (TIE) | Mr. Lim Keng Guan | Packaging, shelf-life |
Food Product Innovation | A specialist in developing ready-to-eat meals and ready-to-cook sauces with over 15 years of R&D experience in the food industry. A contributor to the development of the Food Safety Course Level 4 curriculum in collaboration with the Singapore Food Agency, and active participant in various working groups organized by the Singapore Standards Council, in providing expert insights for the development and review of Singapore Standards related to food safety. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Wenie Chin | Ready-to-cook, food safety |
Food Consumer Centric Innovation | Currently managing a team of Food Scientists, Food & Sensory Technologists, and Nutritionist focusing on consumer-centric food innovation projects and spearheading FIRC’s plant-based food workgroup, enhancing the centre's expertise in alternative proteins. As an expert in consumer preferences and sensory science, she effectively imparts knowledge to her team, creating novel consumption experiences that resonate with target audiences. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Wang Liangyu | Consumer-centric, plant-based |
Food Process Engineering Innovation | Overseer of the FIRC Process Engineering Innovation Team and operations while establishing ecosystem networks that connect domain experts in automated equipment, IT with food science. Technical skills include program management, consultancy in automation and digitalization of food processes, and expertise in EHEDG, CE, UL, and OSHA standards for equipment design, focusing on product quality consistency, equipment safety, cost reduction, and training. | Department of Technology, Innovation & Enterprise (TIE) | Mr. Terry Tan | Automation, digitalization |
Project Management, Manufacturing, Quality Control & Commercialization | Product ideation, design, development and prototyping, product safety, claims and efficacy testing, regulatory affairs. | Department of Technology, Innovation & Enterprise (TIE) | Chris Ching | Ideation, safety, testing, regulatory |
Chemical Engineering, Pharmaceutical Technology | Designing advanced encapsulation methods for improved ingredient stability and delivery of active ingredients. | Department of Technology, Innovation & Enterprise (TIE) | Dr Rajaletchumy Veloo Kutty | Encapsulation, personal, care, natural, substances |
Chemical Processing | Active ingredient extraction, encapsulation and characterization, formulation development and prototyping. | Department of Technology, Innovation & Enterprise (TIE) | Dr Yin Hui | Active, characterization, formulation, prototyping |