Ms Johanna Tan

Ms Johanna Tan is the Course Chair for the Diploma in Food, Nutrition & Culinary Science at the School of Applied Science in Temasek Polytechnic. She has vast experience in teaching subjects related to food chemistry, food ingredients and baking science. She has conducted various food science and baking science related workshops and Applied Learning Modules at Polytechnics (ApLM@Poly) for secondary schools. She has been involved with many consultancy projects on healthier bakery products and recipe development. She is also one of Singapore Food Agency’s appointed food labelling consultants.

Chef Randy Chow

Chef Randy has 34 years of experience in the culinary profession of which 17 years were in the capacity of an Executive Chef and above in both local and international organisations. Prior to joining Temasek Polytechnic in February 2013, the last 6 years was focused on charting new directions in training and education in one of Singapore’s top culinary academies. He teaches subjects related to Western cuisines, and food service/ catering management. Chef Randy is also involved in various F&B-related consultancy projects such as recipe development, food styling, food safety, and the evaluation of catering production set ups for both SMEs and catering establishments.

Acquired international level A judging status with the World Association of Chefs for both Pastry and Culinary sections, and actively serving as a member of judging panels at local, regional and global culinary competitions. 

Dr Kalpana Bhaskaran

Dr Kalpana Bhaskaran is currently the Deputy Director, industry partnerships and Head of the Glycemic Index Research Unit at Temasek Polytechnic, Singapore. She championed the design, planning and implementation of Singapore’s and the region’s first accredited Glycemic Index Research Unit (GIRU). She is the cluster co-chair for the Nutrition and Health-Tech Cluster, which is an initiative to drive applied research at the institution level. She sits on Singapore Food Agency’s Advisory Committee on Evaluation of Health Claims. Her extensive experience in the areas of functional food product development, therapeutic recipe development, menu planning and nutrient analysis is laudable. She has worked on numerous industry funded projects in food, nutrition and culinary science and regularly acts as a food and nutrition consultant to local and overseas food companies.

Dr Rufaihah Adbul Jalil

Dr Rufaihah is the Domain Chair for the Future Food Domain at School of Applied Science, Temasek Polytechnic and Adjunct Research Assistant Professor, Principal Investigator at the Healthy Longevity Translational Research Programme, National University of Singapore. She has deep understanding of the health and biomedical sciences research and development scene and has more than 15 years of academia and research in cellular and biomedical engineering technologies. She has been awarded many competitive grants and recently she secured the Singapore Food Agency’s Singapore Food Story (SFS) Grant and the project is entitled: Engineering of collapsible cell-encapsulating scaffolds to enhance cultured meat production.

Ms Siti Saifa

Siti graduated with a Master’s in nutrition. Prior to completing her Masters, Siti has completed Diploma in Food Science and Technology and Bachelor of Science (Human Nutrition). She started her career in the field of nutrition with the Health Promotion Board where she was involved in nationwide health promotion programs. She was also actively involved in community outreach programs for the Malay communities. She then moved on into academic as a lecturer at Temasek Polytechnic. She has been involved in teaching full time diploma for more than 12 years and she is also the Student Internship Program Coordinator (SIP) for the Diploma in Food, Nutrition and Culinary Science. Siti is also involved in the development of short courses and modules for the Continuing Education Training in general nutrition and nutrition for the elderly. She has vast experience in teaching adult learners for more than 8 years. Siti has been involved in various nutrition and food science related projects with the local healthcare institutions and various companies. Siti is currently under the Future Food domain, which has been recently set up to create awareness in the area of alternative proteins and develop products that are nutritionally sound with the use of these novel proteins.