Wong Shen Siung – Department of Food Science and Technology

I am an ingredient technology manager, leading the Global Ingredients Technology – Texturants Team in Tate & Lyle, a global food ingredient solutions company. I focus on deriving value proposition of our ingredients based on scientific research, delivering holistic solutions to our customers.

As a postgraduate student in FST, I enjoyed the close connections of FST staff with the graduate students. We were like a big family, supporting one another to build the FST programme. Together, we grew to become better people and a better department!

There is no specific event that I can recall, but actually it is the day-to-day life in FST that helped to shape myself into who I am today. It is the spirit of supporting one another to overcome research problems, undergraduate lab teaching, as well as the collaborative mindset both internally within FST or externally with other departments or other universities.

As a researcher, I constantly faced challenges when trying new methods or techniques. The challenges became more evident when my main Ph. D. supervisor moved to another overseas university. I was fortunate to have another local supervisor and supportive FST staff to guide me and chart a course which directed me to complete my Ph. D. studies. In addition, being passionate in research and development is crucial as it gives me energy to overcome every recurring obstacles.

Be flexible in future career path
Be resilient when facing challenges
Be creative in solving problems
And remember to have fun in every moment