- Food Technology
- Graduated 2005
After graduating from USM with a B.Tech (Hons), First Class in Food Technology, Dr. Wong continues to pursue his Ph.D. in the National University of Singapore. His focus was on polysaccharide chemistry and functionality.
With a background spanning 18 years in both the global food and beverage industry and academia, he has extensive expertise in food and ingredients innovation projects and commercialisation of new products.
Currently, he works in Tate & Lyle as a director of global applications. As a business leader with a robust technical background, he set solutions and innovation strategies, leading multiple teams across different regions globally to drive technical success in commercialisation.
His technical experiences primarily centres around discovering novel functionalities of food products and ingredients, with a specific emphasis on food formulation. He also has hands-on experience in evaluating the user experience, textural and sensory properties of consumer food products.
To date, he has co-authored seven invention disclosures, trade secrets and six peer-reviewed international journal articles.