Ever wondered what your prof was doing before he became your prof? 👀
Meet Prof. Huang Dejian (@nus.fos ), from industry pro ➡️ academia, now shaping the next gen of students (aka you)!
From being a positive influence in his students’ journeys to creating ProTEGO noodles 🍜 (high-protein, low-carb, high-fibre 👀), he’s proof that what you learn can actually turn into real-world impact.
Not just lectures, not just grades, it’s about what you do with it after.
🚀 Stay tuned, more prof stories dropping soon!
What does it take to succeed in the food industry?
For NUS FST alumna Jiang Yifan, it starts with responsibility and trust. Because in the food industry, food safety is essential at every stage.
From farm to fork, the industry connects many different disciplines, from food science, food safety and nutrition to chemical engineering and business. To thrive in this space, future food professionals need more than technical knowledge. They need the ability to connect ideas, collaborate across functions, and understand how each part of the system works together.
In this alumni feature, Yifan shares her insights on the skills and mindset needed to navigate the food industry, and what students can keep in mind as they prepare for their own journeys ahead.
Hear from Yifan as she reflects on what keeps the industry running and what it takes to be part of it!
✨ Good and Safe Lab Practices Awards 2025 ✨
At NUS Food Science and Technology, safety is at the core of everything we do in our laboratories. Upholding strong safety practices is essential not only for protecting our community, but also for enabling high-quality research and learning.
We are proud to recognise the recipients of the Good and Safe Lab Practices Awards 2025, who have demonstrated exemplary commitment to maintaining a safe laboratory environment.
Award Recipients:
🥇 1st Place: Poh Mei Chi
🥈 2nd Place: Yap Ai Che
🥉 3rd Place: Heng Chin Wee
🥉 4th Place: Koh Rui En
🥉 5th Place: Sarah Chua
🥉 6th Place: Chen Guo
We also recognise 3 Outstanding Safety Leads, who went above and beyond in fostering a culture of safety within our labs:
🏅 Josephine Phang
🏅 Ge Yuxing
🏅 Yang Shuqi
👏 Congratulations to all our awardees, and thank you for your dedication to maintaining a safe and responsible laboratory environment. Let us continue to prioritise safety in all that we do.
Last weekend, we were delighted to welcome prospective students to our FST Department Engagement Day 2026—an opportunity to experience what Food Science and Technology at NUS is all about.
Designed as a more personal and hands-on experience, the day gave students the chance to go beyond what they may have seen or heard through websites, talks, and open houses, and experience FST firsthand. From engaging activities at the FST Society booth to interactive lab tours, participants were able to immerse themselves in our learning environment and discover the work we do in FST.
The programme also featured a sharing and Q&A session by Dr Alvin Loo, offering valuable insights into the academic journey and opportunities within the department.
We hope our visitors enjoyed the experience, made meaningful connections, and left with a deeper understanding of what it means to be part of the NUS FST community. We look forward to welcoming the next generation of food scientists!
NUS Department of Food Science and Technology (FST) was delighted to host our Pre-Graduation Dinner last Friday, held on the final day of the study week, together with both our undergraduate and postgraduate (Master’s by coursework) students.
Congratulations to our graduating cohort on reaching this important milestone. It was a meaningful evening of celebration, reflection, and gratitude for all—marking the close of an enriching chapter at NUS and the start of an exciting new journey ahead.
We wish you all every success for the examinations and the next stage of your professional and personal journeys.
#NUS #NUSFST #FoodScience #PreGraduationDinner #ClassOf2026 #Milestone #AllTheBest
🎉 Congratulations to Goh Tze Ning, Melody, recipient of the Nestlé Scholarship (AY2025/2026 to AY2027/2028)!
The Nestlé Scholarship was recently presented during the NUS FST Industry Day 2026 by Dr Allan Lim, Head of Open Innovation at Nestlé R&D Center. Established in 2001, this prestigious award recognises an outstanding Year 2 FST student, selected through a rigorous and competitive process conducted by the Nestlé panel.
As part of the scholarship, the recipient will also have the opportunity to undertake an internship with Nestlé next year, gaining valuable industry exposure and professional development.
We warmly congratulate Melody on this achievement and sincerely appreciate Nestlé for their continued commitment to nurturing student excellence and supporting future talent.
Thank you for joining us at NUS FST Industry Day 2026!
We were delighted to host another year of FST Industry Day, bringing together our graduating students and valued industry partners. This annual event provides a platform for students to explore career opportunities and for employers to connect with emerging talent in food science and technology.
Our sincere appreciation goes out to all our industry partners for taking the time to join us, share your insights, and support our students. Special thanks to our guest speakers Dr Joel Aik from Singapore Food Agency, Ms Tang Sue-Anne from Enterprise Singapore, Dr Aparna Venkatesh from Bühler Group, Mr Kok Wei Beh from Cargill, and Dr Allan Lim from Nestlé.
We hope our industry partners had meaningful interactions and discovered promising future hires, and that our students gained valuable insights while building strong connections.
We look forward to strengthening these partnerships and continuing to support our students as they embark on their professional journeys.
NUS Department of Food Science and Technology was pleased to host an information session with Barry Callebaut on their Graduate Trainee Programme, where our students gained valuable insights into the company’s mission and values, as well as the structure of the programme.
The session helped students better understand the programme, the skills and attributes valued in early-career talent, and the regional opportunities available through rotation projects. We were also privileged to hear directly from Dr Liu Yeting, an NUS FST alumni and Vice President at Barry Callebaut (Cacao Coatings CoE and Customer Innovation & Technical Services, AMEA). We were also glad to have Barry Callebaut’s Graduate Trainees from previous batches, along with the programme’s hiring manager, share more about the roles and opportunities available. We appreciated the meaningful engagement during the sharing and networking segment.
Eligible graduating students or fresh graduates who are interested in launching a regional career in the cocoa and chocolate industry are encouraged to explore and apply for the Barry Callebaut Graduate Trainee Programme.
We would like to express our sincere appreciation to the Barry Callebaut team for taking the time to visit NUS and for generously sharing their perspectives and experiences with our students. We look forward to continued engagement and future collaborations.
@barrycallebaut.group@barrycallebaut.amea #NUS #NUSFST #FoodScience #CareerTalk #GraduateTraineeProgramme #TalentDevelopment #IndustryEngagement
🎙️ NUS FST Alumni Career Talk & Fireside Chat, come join us for an Inspiring Evening! 🔥
17th FST Society proudly presents our Alumni Career Fireside Chat, moderated by Dr Vinayak, where you’ll get the chance to hear from 3 distinguished guests and gain valuable insights in an intimate, engaging setting.
📌 Event Details:
Date: 31 March 2026
Time: 6.15 PM – 8.30 PM
Venue: Faculty of Science, S16-03-06
🎟️ Limited slots available, don’t miss out!
👉 Register now: https://au.cglink.me/2sg/s860
(Sign-ups will close on 26 March 2026, 2359)
We look forward to seeing you there! 🔥✨
P.S. Dinner will be provided!😋
Featured on Mediacorp Channel 8’s Budget & U (点算预算案): Prof Zhou Weibiao, FST HOD, shared key differences between wild caught fish and farm raised fish—covering nutritional value, food safety, and other consumer concerns as farmed seafood becomes more prevalent.
Watch the full video at our link in bio.
Can food waste make bread healthier? 🍞
A research team led by Prof Zhou Weibiao at @nus.fos has found that extracts from red dragon fruit peel can be incorporated into bread to improve its nutritional benefits. #NUSResearch
The fortified bread demonstrated higher antioxidant activity and a lower glycaemic index, while maintaining bread quality. These findings open the door to healthier and diabetes-friendly bread. #NUSImpact #NationalUniversityofSingapore
Click the link in bio to find out more!
From learning about sourdough fermentation during her exchange to Canada to trying insect foods, studying Food Science and Technology @nus.chs has taken Shania Wang E-Jen (@sejenw ) further than she ever expected🍗🌍
Food has always been a source of comfort, joy and connection for E-Jen and over the past few years she has discovered how science, creativity and culture come together in the foods we enjoy every day.
What excites her most are the practical applications of food science, especially the opportunity to be creative in developing meaningful food solutions. E-Jen hopes to dive deeper into food product development and new product innovation, and the complexities behind them - “things many of us may take for granted,” she says.
Her journey has inspired her to continue pursuing research to explore her interests in fermentation, coffee and nutrition - and how these connect with human health and our diet.
If you would like to apply science to develop safe, nutritious and sustainable food solutions, join CHS and start making a difference!
Find out more -> Links in bio @nus.chs
