Our Professionals
Pre-Competition Workshop
Opening Speakers
Dr Liu Hui Mei
Senior Lecturer, Department of
Food Science & Technology;
Associate Director, Centre for Teaching,
Learning and Technology NUS
Mr Matthew Tan
Student Community Ambassador,
NUS Enterprise, BLOCK 71
Pre-Competition Workshop
Sharing Speakers
Dr Allan Lim
Head of Open Innovation,
Nestle R&D Centre Singapore
Dr Allan Lim leads Open Innovation team at Nestlé R&D Center, which is responsible for white space exploration, external partnerships and contracts. Dr Allan Lim started his career in Nestlé as a chemist in 1995 after graduating with PhD from the Institute of Molecular and Cell Biology. In 2008, Dr Allan Lim took on the responsibility on innovation partnership in Asia. One of his biggest achievements is the establishment of strategic partnership between Nestlé and A*STAR in 2014.
Today, Dr Allan Lim spearheads external R&D innovation in Southeast Asia through different collaboration models with public research institutes, academia, enterprises and startups. A case in point is the Circular Materials Laboratory, a precompetitive R&D consortium of more than 20 companies, universities, government agencies and public research institutes, which was set up in 2018 to accelerate research in material and environmental science for single serve packaging.
At the national level, Dr Allan Lim supports Enterprise Singapore by servicing as Chairman of Singapore Food Standards Committee and member of Singapore Standards Council since 2017. Dr Allan Lim also contributes to the international and local academic institutions by serving as co-chairman of the scientific committee of the 21st IUFoST World Food Congress 2022 Singapore, and as chairman and member in local academic advisory boards.
Biography
Biography
Ms Shanthi Nallusamy is the Vice President of Customer Solutions and Global Innovation Head (Dairy) at ofi. In this role, she leads the regional innovation centres in Singapore as well as centres in China, Malaysia, Vietnam & Indonesia. Ms Shanthi Nallusamy’s leadership in innovation is evident from her involvement in initiatives such as setting up new capabilities in APAC region. MS Shanthi Nallusamy has extensive experience in research and development (over 26 years), coupled with her leadership in customer solutions, underscores her significant contributions to the food and beverage industry.
Ms Shanthi Nallusamy
VP Innovation, Customer Solution Centre
(CSC), OFI Singapore
& Global Head (Dairy IEC)
Ms Carolyn Stephen
Lead Nutritionist,
Food Innovation Resource Centre
(FIRC) Singapore
Biography
Ms Carolyn Stephen has over two decades of work experience with a diverse range of expertise encompassing sports nutrition, nutrition education, assessment and curriculum development for tertiary education. Her current area of work at Food Innovation & Resource Centre (FIRC), Singapore Polytechnic focuses primarily on the conceptualisation and development of health and wellness- oriented food products as well as nutrition outreach for the food industry. In this capacity, she has successfully overseen several industry-based projects and contributed talks and seminars centred on nutrition and plant-based product innovation. As part of her portfolio, she provides essential product labelling consultancy to ensure labels meet regulatory requirements for local and overseas markets. She also served as a Working Group member of the Singapore Standards Council for the revision of the technical reference on nutrition and health claims. Ms Carolyn Stephen holds a Bachelor of Science degree in Human Nutrition from the University of Otago, New Zealand and is a member of the Singapore Nutrition & Dietetics Association (SNDA).
Biography
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 Alvin 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.
Dr Alvin Loo
Lecturer,
Food Science & Technology Department,
National University of Singapore
Mr Tony Liew
Teaching Instructor,
Food Science & Technology Department,
National University of Singapore
Mr Tony Liew specialises in new food product development, with a primary focus on bakery products designed for alternative diets. Their expertise includes creating diabetic-friendly, gluten-free, keto and vegan baked goods, among others.
Mr Tony Liew is pursuing a PhD at the National University of Singapore (NUS), working on a research project related to protein fortification in bread. In addition to their research, they serve as a teaching instructor for FST4104 Food Product Innovation at NUS Food Science and Technology.