Soo Kai Li

I enjoy incorporating different food ingredients into new and interesting food products.

Nutrition Intern Scientist at Roquette Singapore

• Conducted various analytical experiments on plant proteins and carbohydrate (starch, fibres) ingredients using Texture Analyser (TA), Rapid Viscometer Analyser (RVA) and Differential Scanning Calorimetry (DSC)
• Conducted and ran sensory studies on plant protein and carbohydrate (starch, fibres) ingredients and food products
• Collected, analysed, interpreted and presented experimental finding
• Searched for scientific literature and applied concepts learned from literature to support laboratory bench work.

Food Quality Assurance Administrative Assistant at Dairy Farm Singapore

• Assisted in cold chain management project, identified possible gaps in cold chain system
• Coordinated with food safety team to ensure food products are stored within the desired temperature range
• Executed sensory evaluation in a supermarket
• Analysed food product labels to ensure that the food nutritional values meet the claims such as " Lower in fat" as stated on the product

Visiting Researcher at Curtin University (Perth)

• Facilitated in food processing techniques such as extrusion process on lupin hull, resulting in the optimisation of commonly underutilised lupin hull as a food ingredient.
• Conducted various physical and chemical analysis such as dietary fibre analysis, polyphenol extraction and moisture content determination on the extruded lupin hull
• Analysed nutritional content and compositonal value of the extruded lupin hull through analytical techniques such as HPLC

Nanyang Technological University (Degree in Chemistry and Biological Chemistry)

During Summer Research and Mini Final Year Project

-Utilised the catalyst tetra-n-butylammonium decatungstate anion (TBADT) to functionalise the ∝ C-H bonds of alcohols

-Successfully synthesised spiro and carbonitrile complexes which are commonly used in pharmaceutical application

Temasek Polytechnic (Diploma in Food Science and Nutrition) 

• Developed an anti-aging gel and beverage product to delay the onset of sarcopenia and dsyphagia in elderlies.
• Optimised the formulation for both products (gel and beverage)
• Explored and incoportated TCM ingredients with functional benefits into the forumulation
• Controlled sensory evaluation on both the gel and beverage products
• Executed market survey on the community to aid further development on the both the gel and beverage products