RP Tech Series: "Functional Foods - The New Frontiers" by School of Applied Science (24 November 2006)
The Republic Polytechnic (RP) Technology Series Seminar titled “Functional Foods: The New Frontier?” was held on 22 November 2006 at our campus. This is the second of a series of Technology Seminars which aim to promote R&D collaboration between RP and the industry, other research institutes and Institutes of Higher Learning (IHLs).
In his speech, Prof. Low Teck Seng, Principal and CEO of Republic Polytechnic shared with the audience the potential opportunities of nutraceutical applications in functional foods with the increasing demands from better educated and more affluent consumers for healthier foods. Prof Low was then invited to witness the formalization of partnership between RP and the three highly-esteemed SMEs namely Foodedge Gourmet; Papitto Gelato; and TopTaste, all from the food industry. Dr Terence Chong, Director for the School of Applied Science (SAS), represented RP in the signing of formalization with the three SMEs in an iconic RP paperless way on a tablet PC using tablet stylus pens. Once signed, the three formalization contracts were immediately projected onto the big screen in the lecture theatre for all to see.
Immediately following that, our keynote speaker Dr Alex Teo from Cerebos Pacific Limited provided extensive industry insights to the frontiers in functional foods. Next, Ms Leung Wai Leng from Spring Singapore brought us on a world tour where we examined current and emerging trends in the food industry around the globe. She summed up her talk with insights to the local scene, as well as strategies to stay ahead of competition in the global market. Mr. Victor Wong from the Health Sciences Authority was up next with comprehensive explanations in the area of Chinese Proprietary Medicines. Finally, our colleague Dr. Michelle Siow from SAS closed the seminar by talking about the innovations in functional foods.
Apart from the presentations, there were staff/student project exhibitions on functional foods and cosmoceuticals. Chocolates that are high in calcium, as well as ice-cream and lollipops with nutraceuticals incorporated in them were the main highlights at the functional booth. In particular, the nutraceuticals ice-cream was formulated and developed in collaboration with Papitto Gelato. The cosmoceuticals booth was manned by young beautiful girls who exhibited using the natural based cosmetics developed by Dr. Tan Lay Pheng (Manager, Extramural, SAS).
This event was also widely covered in the media, with mentions in the dailies and coverage on major TV stations.
Speaker's presentation materials are available here. (Click on the play button).
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Ms Leung Wai Ling, " Singapore Food Manufacturing Scene and Challenges Ahead"
- Mr Victor Wong, " Regulatory Perspectives on Chinese Proprietary Medicines"
- Dr Michelle Siow, "Innovations in Functional Foods"
Words by Audrey Lee (SAS) (VO)
Press release: Today Online, Health food that tastes good, 23 November 2006
DESSERT devotees rejoice: Ice-cream can be good for you — if it’s gelato enriched with Omega-3. The market-ready creamy mango-flavoured innovation is a final-year project by students at Republic Polytechnic’s School of Applied Science (SAS). Tying up with market players, the four-year-old SAS is in the business of making functional foods, said to be worth $114.6 billion globally last year. Functional foods go beyond basic nutrition and are clinically proven to enhance overall health, prevent or treat diseases — think calcium-infused chocolates and lollipops for sore throats. The SAS, which has had nine projects already this year, chalked up another three when it signed a Memorandum of Understanding with dessert-maker Foodedge Gourmet, herbal drinks manufacturer TopTaste and Papitto Gelato yesterday. Republic Polytechnic estimates products from the first three tie-ups will hit the market in two years and intends to work with at least 100 more companies to develop more functional foods by 2011. — SHERALYN TAY
Last updated on
16 Sep 2011
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