Webinar Library
Available On-demand,

Webinar Registration

Supporting Food Sustainability in Singapore

80 minutes

The global food supply chain has been greatly disrupted during the COVID-19 pandemic as countries closed their borders to reduce the transmission of the disease. Countries such as Singapore which have been mainly importing food products have been impacted significantly as we tried to diversify source of supply, stabilize prices and at the same time to increase our own food production. The 30 x 30 initiative as set forth by the government - to supply 30% of our nutritional needs locally by 2030 - has become ever more so urgent.

While increasing production capabilities, our local farmers have to ensure the nutritional qualities and safety of the food which are produced. Besides conventional farming techniques, local farms are also encouraged to utilize advanced technologies such as aquaponic and vertical farming. We have also seen food research scientists putting more focus on plant-based proteins as this could be produced in large capacity using cell culture techniques. Food waste or by-products from food production are now made into useful materials such packaging and healthy drinks as the final goal is to reach a zero food waste and circular food economy.

In this webinar, besides showcasing Shimadzu workflow solutions for food safety and production, we are honoured to have two distinguished guest speakers - Prof William Chen (Director, NTU Food Science & Technology Programme | Nanyang Technological University ) and Dr Toh Mingzhan (Research Fellow, Fermentation and Flavour Research Group, NUS) to discuss their contribution to the 30 x 30 initiative.

Learning Objectives:

  • Understanding innovations in food waste reduction which led to a circular economy with zero waste food processing, with applications in urban farming for an efficient urban food system
  • Explore the potential of valorisation of food waste and by-products
  • Explore the various Shimadzu workflow solutions for food safety and production



Prof William Chen
Director, NTU Food Science & Technology Programme
Nanyang Technological University

Presentation Title: Role of Food Waste Reduction in Singapore’s Food Sustainability  

Professor Chen received his university education (both B.Sc. and D.Sc.) from Université Catholique de Louvain in Belgium. He joined Nanyang Technological University Singapore (NTU) in 2002, and is now the Michael Fam Chair Professor in Food Science & Technology. Professor Chen is also the Director of the University’s Food Science & Technology (NTU FST), an integrated Education – Research - Innovation platform. Professor Chen is an adviser to government agencies, NGOs and food industry on matters related to food security and future food technology.

Toh Mingzhan (Ph.D.)
Research Fellow, Fermentation and Flavour Research Group
National University of Singapore

Presentation Title: Valorisation of food waste and by-products at NUS FST

Mingzhan obtained his Ph.D in Food Science and Technology (FST) from the National University of Singapore (NUS). He is currently a Research Fellow in the Fermentation and Flavour research group, headed by Associate Professor Liu Shao Quan, at the NUS FST programme. Mingzhan’s research interests include the development of novel food and beverages products through probiotification, as well as biovalorisation of food waste and by-product.

Tan Guat Kheng
Deputy General Manager (Analytical Sales, Singapore)
Shimadzu (Asia Pacific) Pte Ltd

Presentation Title: Supporting Singapore Food Sustainability

Ms Tan currently holds the position of Deputy General Manager for Shimadzu Analytical Sales, Singapore. Prior to joining Shimadzu, she has held various positions in Waters, Metrohm and Thermo Fisher Scientific supporting locally and regionally in the sales and applications of chromatography and spectroscopy products. In her previous role as a market development manager, she was involved in developing the food safety market.


Sign Up for Webinar - Available On-demand,