Blog post by Gan Heng Hui, staff
Every year, our Food Science students are given different themes to work on, and they will create new products to meet today’s tastes and fancies.
This year, our Year 1 made their virgin attempt to style a trend out from the traditional heritage food using local herbs and spices. We have out of the world “Fishball noodles in squid ink soup”, the Uniquely Singapore’s “Chrysanthemum Muah-chee” and finger-licking good Murtabak cupcakes!
Our more experienced Year 2 actually dished out “Convenience meals” – like Hungarian Beef Stew with Potato Gnocchi, Secret Garden Udon, 2-in-1 Otah Rice – a concept which is gaining huge popularity in our current food market. These meals were prepared in advance and reheated to appropriate temperature warranted by consumers upon ordering. Convenience with taste – what more can one asks for!
Not to be out-done, our enterprising Year 3 batch showcased their works for their Product Design & Development module with 5 different categories of products such as 5-grain cereals, fresh mango cookies, fried milk fritters, all natural orange-cranberry juice and Teriyaki chicken – all brilliantly packaged and commercialization-ready!
Well, everyone left the exhibition satiated
