Prof Liu Shaoquan and Mr Manfred Ku on The Straits Times and NUS News

8 December 2025 Is carob the new cocoa? NUS researchers fine-tune carob as chocolate alternative – The Straits Times

Scientists from NUS Department of Food Science & Technology were featured in The Straits Times for developing cocoa-free chocolate alternatives using carob, a climate-resilient plant. Led by Associate Professor Liu Shao Quan, the team applied enzyme-based techniques to enhance the flavour profile of carob, creating both bitter and sweet variants that closely resemble conventional cocoa chocolate. Their work addresses rising cocoa prices and supply disruptions while offering a sustainable alternative for the chocolate industry. 

24 April 2024 “일요일은 오뚜기 카레” 대중화 55년…국제심포지엄 조명 – SBS Biz

Dr Kim Jung Eun appeared on South Korean News Channel SBS Biz, which covered the 8th Curry and Spice International Symposium, hosted by the Korean Society of Food Science, exploring the health-imparting benefits of spice consumption. When interviewed, Dr Kim shared that the spices present in curry could lower the risk of various diseases due to their anti-inflammatory effect.

13 August 2023 3D-printing a plant-based seafood alternative | Headline Science – American Chemical Society

Prof Huang Dejian and his research student, Poornima Vijayan, were featured on the American Chemical Society for their work in 3D printing of seafood. In the video feature, Prof Huang demonstrated the technology developed in his laboratory and discussed the motivations and science behind this technology, as well as the challenges faced. 

18 Aug 2023 Alternative meat companies pivot to premium products amid fast-food demand decline – Channel NewsAsia

FST Senior Lecturer Dr Leong Lai Peng was interviewed in a CNA report on alternative meat companies turning their focus towards fine dining experiences. In the segment, Dr Leong discussed the potential of plant-based and lab-grown meat, and shared her expert perspective on increasing local receptiveness towards alternative meats and the high cost of developing these cutting-edge substitutes.

14 Apr 2023 狮城有约 | 十分访谈：生鲜食品卫生与安全 – Channel 8 News

Assoc. Prof. Zhang Guodong was invited to comment on food safety in an episode on Channel 8 News discussing toxins in food, following recent news that an elderly couple died after consuming pufferfish. In his interview, Prof. Zhang alerted viewers to seafoods that may contain toxins, and cautioned against consuming wild animals, which may carry parasites and diseases.

5 Feb 2023 Talking Point – S1E36: What’s Really In Sausages?  – Channel NewsAsia

FST Lecturer Dr Alvin Loo was featured in an episode in the CNA Series Talking Point which delved into the healthiness of sausages. In the episode, Dr Loo explained the role of sodium nitrite in sausages, why it may be a health concern, and alternative ingredients that can be used to replace it.

6 Sep 2022 狮城有约 | 食知滋味：开胃解腻的酸 – Channel 8 News

FST Research Fellow Dr. Lu Yuyun was invited to comment on the health benefits of sour foods on Channel 8 News, the most watched Chinese TV channel in Singapore. In his segment, Dr. Lu explained how sour foods like lemons could get rid of the fishy smell in seafood, and shares that some organic acids found in sour foods had good antimicrobial properties. Dr. Lu also shares that fermented foods have enhanced nutrition profiles due to the presence of beneficial microbes and their metabolites.

10 Aug 2022 Startup University – Channel NewsAsia

Our start-up company KosmodeHealth was featured in a CNA documetary on the entrepreneurial ecosystem in NUS. KosmodeHealth was co-founded by FST Deputy Head of Department Prof. Huang Dejian in 2016 and is most well-known for its flagship product, the starchless W0W noodle, which does not cause a blood glucose spike after consumption.

1 Jun 2022 Innovating for the Future Ep 5: Food – Channel NewsAsia

The FST Department was featured in the Food episode of the CNA documentary on the various innovations being developed in NUS to tackle challenges across the globe. This episode featured various functional and sustainable food products produced by our spin-off companies, including the Probiotic Sour Beer by Probicient, the Sachi Soy Wine by SinFooTech, and the okara-based Fibreworks Chocolate Cookies by Soynergy.

22 Apr 2022 Food to Change the World S1E3 – Channel NewsAsia

FST Deputy Head of Department Prof. Huang Dejian was interviewed in a CNA Documentary on foods that have the potential to change the world for the better. In the discussion, Prof. Huang cautions the potential health risks in plant-based meat analogues and teaches consumers what to look out for when choosing plant-based protein products. 

7 Mar 2022 Food to Change the World S1E1 – Channel NewsAsia

Assistant Professor Kim Jung Eun was featured in an episode of a CNA show on how food can be used to help with grief, fight stress, depression and anxiety. In her segment, Dr Kim shared on some foods that are rich in stress-relieving vitamins and gave her perspective on how diet can be used to alleviate stress and anxiety.

7 Nov 2021 CNA Talking Point – S1E27: Is Lunch Affecting My Work? – Channel NewsAsia

FST Senior Lecturer Dr. Liu Mei Hui appeared in an episode of the CNA Show Talking Point which explored the phenomenon of the post-lunch slump, where a filling lunch makes us too sleepy to resume work. Dr. Liu, who specialises in human nutrition, explained the science behind this phenomenon and how to alleviate it.

25 Oct 2021 CNA Talking Point: Eat Carbs & Lose Weight? We Find Out How! – Channel NewsAsia

FST Senior Lecturer Dr. Liu Mei Hui appeared in an episode of the CNA Show Talking Point which looked into carbohydrates in food and how we can enjoy more refined carbohydrates while staying healthy. In this episode, Dr. Liu conducted a simple experiment to gauge how much carbohydrates an individual needs to eat to feel satiated.

30 Jun 2021 狮城有约 | 生活小学堂：如何去除榴梿异味? – Channel 8 News

FST Research Fellow Dr. Lu Yuyun was interviewed about the odour of durians on Channel 8 News, the most watched Chinese TV channel in Singapore. In the segment, Dr. Lu explained the chemicals causing the persistent odour associated with durians, and provided science-backed solutions to getting rid of the odour in cars, fridges, on the hands and in the mouth.

14 May 2021 CNA Talking Point: Do I Really Need A Water Filter? Ep 5 – Channel NewsAsia 

FST Senior Lecturer Dr. Leong Lai Peng appeared in an episode of the CNA Show Talking Point which investigated the health benefits of filtered water. In the episode, Dr. Leong scrutinised the various health claims often associated with filtered and alkaline water.

3 May 2021 Is Air Fried Food Really Healthier? | Talking Point – Channel NewsAsia 

FST Head of Department Prof. Zhou Weibiao was featured in an episode of the CNA Show Talking Point which examined the health benefits and potential disadvantages of air fried food. In the segment, Prof. Zhou explained the scientific principle of air frying and contrasts it against deep frying. 

19 Apr 2021 Our Love For Fried Chicken: What Makes It So Irresistible? | Talking Point – Channel NewsAsia 

The FST Department was part of an episode of the CNA Show Talking Point, which delved into our love for fried chicken and its effect on our health. In the episode, FST helped to run tests and analyse the fried chicken from different outlets in Singapore to determine which was the least healthy.

7 Mar 2021 Converting meat-lovers to plant-based alternatives – Channel NewsAsia 

Senior Lecturer Dr. Leong Lai Peng was featured in a CNA documentary on plant-based proteins. In the documentary, Dr. Leong compares the environmental impact of plant-based meat alternatives to conventional meat, and gives her insights on what it would take for meat-lovers to convert to plant-based alternatives.

24 Nov 2020 晨光|善方保健： 动手制作健康零食 脱水食物真的比较健康？ – Channel 8 News

FST Head of Department Prof. Zhou Weibiao was interviewed for his insights on home-made dried foods on on Channel 8 News, the most watched Chinese TV channel in Singapore. In the segment, Prof. Zhou explains the benefits of dried foods and its difference with its fresh counterparts.