Formulation and Nutrition Science

In its 3rd year running, CAM Tech Day unveiled a new theme in 2008 to focus on the Art and Science of Food Innovation. The event started off with a networking session whereby all guests were treated to a lunch buffet created specially by RP’s Culinary IG students. An MOU Signing ceremony was also conducted to mark the formalisation of partnership between RP and Pere Ocean as well as with Wealthy Seafood Products and Enterprise. Our Keynote Speaker, Chef Edward Voon, shared with the audience on the concept of molecular cuisine, and how scientific principles can be applied to understand and improve gastronomic food preparation. Chef Edward Voon personally conducted a live cooking demonstration, inviting our Principal, Mr Yeo Li Pheow to experience the Republic Dragon – an orange flavoured dessert infused with liquid nitrogen, the end effect after consumption will create smoke billowing out from the nostrils. It had been an intriguing session for our Principal as well as for the audience who had been game enough to try this out.

Mr Kevin Harty, Managing Director, Nestle R&D Center (Pte) Ltd Singapore, showed the audience briefly on what goes behind the scenes of Nestle products.  Complementing CAM TDC’s goals, the talk focused on how Nestle R&D endeavoured to offer tasty foods that promote nutrition, health and wellness by having tailor-made nutritional solutions.  Introducing the usage of herbs as novel foods or ingredients, Professor Elizabeth Williamson spoke in greater detail, the current regulations governing novel foods as well as case study examples of herbs approved for usage as novel food or ingredients.

The audience were then taken through a video presentation on the early beginning of this exciting area at RP, all the way through to the current the capabilities, innovations, and possibilities present at RP today. A free food tasting session followed up next, with all our guests being served with nutraceutical foods developed in RP, such as healthy cereal wrap, cranberry brownie, ginseng chocolates, quinoa cookies, Papitto gelato ice cream in 5 fabulous flavours of omega mango (OMANGO), Moroccan mint tea, shitake mushrooms, chocolate banana with and without omega 3.. the list is endless and our guests had an enjoyable time savouring the food, and mingling around the food booths and sponsor booths.   

Last updated on 16 Sep 2011