Postgraduates Project

In the last decade, the Department of Food Science & Technology at NUS has built up laboratories which constitute a fertile ground for collaborative work in fundamental and applied aspect of food related ventures with the local and international companies. The FST staff draws from their expertise in academic research and industrial collaboration to increasingly engage and develop strong ties with the food industry sector in the region. The following sets out some of the work currently being undertaken at NUS which has application in the food sector and also highlights the expertise that is available to assist companies with their R&D needs.

Advanced process control: multivariable control, robust control, non-linear model-based control, generic model control, passivity systems, L2 gain, time-delay compensation, constraint handling
Antioxidation or oxidation and its role in Yin and Yang balance in traditional Chinese medicine, and in food and cosmetic emulsion systems
Coordination chemistry and catalysis
Development of analytical techniques for the qualitative and quantitative analysis of important chemical compounds
Fundamental and applied aspects of polysaccharide and protein structure in relation to functionality from low to high-solid materials in food and pharmaceuticals
Modelling and optimisation: neural network modelling, hybrid neural modelling, CFD modelling, mechanistic modelling, RSM, application of fractals to food property characterisation, multi-objective optimisation
Modelling of chemical reactions especially those involving antioxidant and Maillard reaction
Research and development of novel food products based on the formulation of new textures and their sensory evaluation
Shelf life analysis of foods and improvement of shelf life

Adipocytes and hepatocytes cellular model for evaluation of potential alteration of adipocytokines, and cellular energy related to diabetes, obesity and cholesterol metabolism
Dietary components that are cytotoxic and induce apoptosis or necrosis