Our Specialists
Dr Tan Sze Sze holds PhD and BSc degrees in Food Science & Nutrition. She has many years of working experience on food and nutrition as researcher and educator. She has developed and delivered interesting and unique trainings for local and international audiences. These trainings include courses such as 'Essential of Nutrition', 'Food Engineering', 'Food Preservation', 'Application of Alternative Nutrition', 'Complementary and Alternative Health and Nutrition' for polytechnic students and adult learners. She also conducted international trainings such as 'Cold Chain Management for Seafood' and 'Regional Traceability System for Aquaculture Products in ASEAN' for government officers and industry players from ASEAN countries.
Mr Zhang Xuegang is an expert in food processing, meat technology and fermentation science. He possesses in-depth knowledge of lactic acid bacteria (prebiotics) and the know-how on maximizing benefits of good bacteria. The Milano Salami (fermented Itlian meat product) developed by him in China has won him a Gold Award during the 2005 Beijing International Food and Beverage Exhibition. He had provided training to locals manufacturers and foreign delegates on food and meat processing technology in international workshops sponsored by FAO, JICA and UNDP.