My Credentials
I am an NYP Daisy Phay Scholar (AY2023/24) and Ngee Ann Kongsi Scholar (AY2024/25), ranked among the top 15% of my cohort and recognised on the Director’s List for AY2023/24 Semester 1 and AY2024/25 Semesters 1 & 2.
These accomplishments highlight my strong academic foundation and commitment to excellence. Alongside this, I have gained extensive hands-on experience through various industry-related projects.
Past Projects
Spherification Project: Mango with Blue Pea Flower Rice
Developed a modern twist on a traditional dessert by creating bursting mango spheres using direct spherification in a 0.5% calcium lactate bath. These were paired with vibrant Blue Pea Flower Rice, resulting in a visually striking and innovative dish.
Grade: Achieved an ‘A’ for the module
Upcycled Okara Bagels
Partnered with Super Bean International Pte Ltd (Mr Bean) to explore sustainable applications for okara, a byproduct of soy milk production. Formulated upcycled okara bagels in three unique flavours (Laksa, Brown Sugar, and Biscoff) designed to align with local tastes and current food trends.
ProVeg International Innovation Challenge 2024
Conceptualised and proposed frozen açaí ice cream encased in matcha-coated dark chocolate balls, blending functional ingredients with indulgence to meet consumer demand for healthier snacking options for Mars Inc.
Dysphagia-Friendly Meal Development Project
Researched, developed, and formulated a recipe tailored for dysphagia patients, consisting of steamed cod fish, broccoli and carrot purée, and tofu. The dish was presented to a panel including a chef and a speech therapist from Khoo Teck Puat Hospital. It demonstrated both nutritional adequacy and safe texture modification for patients with swallowing difficulties.
