Projects
In Nanyang Polytechnic, we were given a chance to be exposed to many different projects and assignments to complete. However, three out of the many projects were extremely tough, yet memorable as I learnt the most out of them.
Final Year Project
Plant Based, Gluten Free, Clean Label Mooncakes
For my final year project, my team undertook the ambitious challenge of creating plant-based, clean-label, gluten-free snowskin ice cream mooncakes. Recognizing the evolving preferences of our generation, we aimed to innovate by offering a contemporary twist on this traditional treat. Overcoming the significant hurdles of achieving the desired creaminess in the plant-based ice cream and maintaining the signature softness of the snowskin without glutinous rice flour, we successfully developed a unique mango snowskin ice cream mooncake. The positive reception from our target audience, who praised the flavor and innovative approach, was incredibly rewarding and served as a testament to the successful culmination of our project.
Nutrition Meal Planning - Diabetics
Nutrition & Disease
My venture into meal planning for diabetics has been an enriching experience. It has taught me that combining nutritional knowledge, careful ingredient selection, portion control, collaboration with experts, and a commitment to taste is the key to creating meals that cater to the unique dietary needs of individuals with diabetes. This journey has not only resulted in healthier and safer food options but has also reinforced the importance of empathy and understanding when catering to specific dietary requirements.
Food Product Innovation
Year 2 Sem 1
It has taught me that success in this field is not just about creating a delicious product, but also about understanding consumer trends, responding to feedback, and maintaining unwavering commitment to excellence. Each step has been a lesson in the art and science of culinary innovation, and I look forward to the continued growth and learning it will bring.
