NUS FoodTech Challenge 2026
FORMULATE THE CHANGE
Meet The Post Finals Programme Speakers
Networking Dinner
Dr. Alvin Loo
Lecturer
Department of Food Science & Technology, National University of Singapore
Dr. Alvin Loo Eng Kiat is a lecturer in the Department of Food Science and Technology at the National University of Singapore (NUS). He holds a PhD in Biochemistry from NUS in 2011.
Before joining NUS, Dr. Loo was a Marie Curie Actions Fellow and completed his postdoctoral research at Unilever Colworth in the UK. After which he worked in several food companies across several industries including palm oil, infant formula and chocolate confectionary products in roles related to innovation, product development and nutrition.
Fireside Chat
Ms. Florence Leong
Florence Leong champions the belief that human well-being should never come at the earth’s expense. As Co-Founder of KosmodeHealth Singapore, she advocates giving crops a second life, transforming food processing by-products into functional ingredients and food as medicine. This #wastestohealth movement was brought to life with W0W®ProTEGO™ or Protein Protects; which protects human health with 32g protein, 13g fiber and just 27g carbs and protects earth health by utilising upcycled protein from oil meals and upcycled sweet potato fiber.
Co-Founder
KosmodeHealth Singapore
Dr. Chua Jian Yong
Lead Scientist/Co-Founder
Mottainai Food Tech
Jian Yong holds both a PhD and a Bachelor’s degree in Food Science and Technology from the National University of Singapore (NUS). His research interests focus on food waste valorization and alcohol fermentation. He is currently the Lead Scientist at Mottainai Food Tech, where he spearheads the scale-up of the company’s flagship product, Jiromeat, from laboratory to pilot scale. He also plays a key role in providing consultation services to food companies looking for solutions in upcycling their food processing side streams into food products. In addition to his role in industry, Jian Yong serves as a part-time lecturer at NUS, allowing him to remain closely connected to developments in academia. Beyond his academic and professional work, he is also a freelance sake sommelier, actively promoting Japanese sake in Singapore and participating as a judge in sake competitions.