Product Innovation
Hi, I’m Heng Hui. Your go-to Food Science Professional and a Food Chemist.
Heng Hui Gan
SG
CN
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Integrating Food Science in Food Innovation, Food Safety & Food Processing.

How I Work
Bio

Heng Hui Gan is a seasoned professional with extensive experience in food chemistry, safety, and innovation. She has been a Senior Specialist and Senior Lecturer at Nanyang Polytechnic for over 15 years, where she has led numerous food science projects and managed ISO-17025 accredited teams. Heng has provided food safety consultation, developed certified management systems, and trained industry professionals on best practices in food safety and hygiene. Her expertise extends to new product development, process optimization, and applied R&D, particularly in areas like elderly nutrition and food waste management.

Before her tenure at Nanyang Polytechnic, Heng pursued a PhD in Flavour Chemistry at the University of Nottingham, under a scholarship from Nanyang Polytechnic. Her research focused on sugar-aroma interactions using advanced techniques such as H-NMR and APCI-MS. Heng also has significant industry experience, having served as a Senior Food Technologist at YUM! Restaurants International, where she conducted food safety audits and led supply quality standards in Asia. As a Product Development Manager at Food Empire, she spearheaded the implementation of HACCP, developed new products, and conducted supplier audits. Heng's diverse background underscores her comprehensive expertise in food science, safety, and product development.

Case Studies
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Blog Posts
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Experience

Nanyang Polytechnic

Senior Specialist (Food Chemistry & Safety), Senior Lecturer, Food Science & Nutrition・ Singapore 2008 – 2024

  • Lead and manage Food Science Projects and ISO-17025 accredited Food Safety Centre teams
  • Serve as Singapore Food Agency (SFA)-trained and approved consultant for food label reviews to support SME
  • Provide food safety consultation to food manufacturing and food services
  • Supported the development of WDA-certified Food Safety Management System
  • Trainer and assessor for WSG-certified FSMS courses (including FSCL1, FSCL3)
  • Trainer for food-safety related courses (Good Manufacturing Practices, Good Food Handling, HACCP Implementation, ATP Hygiene Monitoring etc) for public & regulators
  • Provide technical consultation to food companies in shelf life validation
  • Consultant to food companies on process optimisation to enhance shelf life
  • Work with food companies on new products development (such as ice cream, dressings/sauces, baked goods, ready-to-eat meals, beverages)
  • Collaborate with ingredients companies in applied R&D work in elderly nutrition and food waste management
  • Application of alternative proteins/ plant-base ingredients in food and beverages development
  • Teach food science/ food safety/ food chemistry/ food service-related modules in Diploma in Food Science & Nutrition as well as Food Hygiene module in Diploma in Food & Beverage Business and Work-Study Programme in Diploma in Food Technology
  • Developed curriculum for Specialist Diploma in Culinary Science
  • Supported the construction of GMP-compliant food pilot plant
  • Worked with SFA to develop guidelines for ready-to-eat lettuce
  • Conducted environmental hygiene monitoring and feasibility studies on anti-microbial efficacy of disinfectants for public transports, public housing and healthcare institutions
  • Developed mandatory training course on "To Perform Food Cargo Inspection" for the Inspection Body Recognition (IBR) Programme
  • Conducted training for SFA Food Cargo Inspection programme
  • Developed training materials for Good Manufacturing Practice and Good Handling Practice for Ready-to-Eat Raw Fish and Fisheries Products for SEAFDEC Marine Fisheries Research Department (MFRD) Programmes Japanese Trust Fund VI Phase II: Enhancing Food Safety and Competitiveness of Seafood Products
  • Rendered technical support to local poultry layers farms in terms of eggs’ shelf-life studies and freshness testing and set up the laboratory’s capabilities and competency in egg shelf-life study and freshness testing service to support SFA’s initiative in the implementation of Certification of SS 676 Specification for good animal husbandry Practice for layer farms (chicken and quail), a Good Agriculture Practice (GAP) Standard.
  • Set up and trained sensory panel in descriptive profiling of yogurt and yogurt drinks
  • Served in Standards Development Organisation Food Products Technical Committee as Deputy Chairman
  • Served in Standards Development Organisation Food Products Work Group for Alternative Proteins/ Plant-based foods and Pro Tem Committee for Novel Foods
  • Member of Food Standards Committee (Standards Development Organisation)

University Of Nottingham

Pursued PhD・ United Kingdom 2005 – 2008

  • Pursuing PhD from University of Nottingham
  • The PhD was done under a scholarship sponsored by Nanyang Polytechnic
  • Research was carried out in Flavour Chemistry
  • Investigation on sugar-aroma-matrix intermolecular interactions using H-NMR technique
  • Using Atmospheric Pressure Chemical Ionisation-Mass Spectrometer (APCI-MS) to understand aroma-sugar interactions
  • Understanding behaviour and persistence of volatiles in breath using MS-Nose
  • Application of chemometrics on classification and prediction of real food systems based on volatile profiles

YUM! Restaurants International (YRI)

Senior Food Technologist (Supply Quality Management)・ Singapore 2005 – 2008

  • Conducted food safety assessments and audits on brands suppliers to ensure regional suppliers meet YRI standards
  • Led supply quality and food safety standards in Asia
  • Trained and assessed QA personnel from various franchise markets in food safety and quality assessment
  • Provided new product rollout and training, consumer research and benchmarking studies
  • Supported new businesses and new markets development -such as Pizza Hut in Vietnam, Long John Silvers in Singapore, A&W in Indonesia

Food Empire

Product Development Manager・ Singapore 2000 – 2005

  • Spearheaded the implementation of HACCP in instant beverage factory
  • Set-up in-house microbial testing for local manufacturing site
  • Conducted internal HACCP and food hygiene trainings for staff in both local and Malaysian offices
  • Deeply involved with new products development
  • Responsible to source for new suppliers and contract manufacturers
  • Carried out supplier audits on regional manufacturers and suppliers
  • Trained workers locally and in Malaysia on food hygiene, food safety and quality systems
  • Assisted in the manufacture and development of non-dairy creamer, frozen processed seafood, modification of candy formulation and potato chips improvement projects
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