ONG Mei Horng :: Department of Food Science and Technology

Doctor of Philosophy (Ph.D.), Food Science & Technology, University of Nottingham, England
Bachelor of Science (B.Sc.) Honours, Food Science and Management Studies, King’s College London, University of London, England

USA Soy Export Council Technical Expert Advisor
Corporate Trainer for Food, Nutrition and Health Literacy Course (CCISG)
EDB/WEF I4.0 Certified Smart Industry Readiness Index (SIRI) Assessor
Council Member for Singapore Institute of Food Science and Technology (SIFST) and Co-Chair IUFoST World Congress, Singapore 2022
Singapore Standard Development Organisation, SMF – Food Technical Committee

Dr Ong Mei Horng is an Adjunct Professor, Innovation Advisor, Consultant for Food and Beverage (F&B) companies, Food Accelerators, Start-ups and Research Agencies as well as certified Smart Industry Readiness Index (SIRI) Assessor by EDB-WEF-TUV SUD. Technical consultant to the local industries and as a frequent speaker to various local and regional organisations, universities and research agencies.
Dr Ong helps companies (MNC/LLE/SME/Start-up) to innovate and transform their business via the development of new product and services, and adoption of advanced manufacturing and digital transformation. She has extensive industry experience and deep expertise gained from over 28 years of working in food and beverage companies such as Fraser & Neave (F&N) Group (SG), Vitasoy Group (HK & China), Nestlé (UK & ANZ) Mars (ANZ), Cadbury (China); and more recently as FMCG Director in Digital and Advanced Manufacturing Research Agency ARTC-A*STAR (SG)
Dr Ong’s expertise areas and research & innovation interest include:
- Food Research & Innovation for Food & Beverage and FMCG Industries
- Food Health and Nutrition
- Plant-based/Alternative Protein Innovation
- Industry 4.0 for Food & Beverage Industry
- Soy Science and Technology

Rethinking Soy Innovation – Product and Environmental Sustainability, USSEC Technical Bulletin, Ong Mei Horng, Oct 2020
State of the 3R in Soy Innovation: Rethink, Renovate & Re-position, USSEC, Ong Mei Horng, 17 Dec 2020
Digital transformation in the food ingredient industry, Future Tea and Coffee 2020, Summit and Expo, Ong Mei Horng, 11 Nov 2020

Ong M.H., Jumel K., Tokarczuk P.F., Blanshard J.M.V., Harding S.E. (1994). Simultaneous determinations of the molecular weight distributions of amylose and the fine structures of amylopectin of native starches. Carbohydrate Research, 260, 99-117.
Ong M.H. and Blanshard J.M.V. (1995). Texture determinants of cooked, parboiled rice. I: Rice starch amylose and the fine structure of amylopectin. Journal of Cereal Science, 21, 251-260.
Ong M.H. and Blanshard J.M.V. (1995). Texture determinants of cooked, parboiled rice. II: Physicochemical properties and leaching behaviour of rice. Journal of Cereal Science, 21, 251-260.
Ong M.H. (1995). The significance of starch polymorphism in commercially produced parboiled rice. Starch, 47, 7-13.

Confectionary containing low viscosity iota carrageenan, filed 2014/published 2016
Centre filled Confection and Method, 2008/2011
Encased food products with contrasting components, 2003/2007
Hydrocolloid Confectionary, 2001/2003

Adjunct Staff