With an integrated team of experts, CANS provides real-world opportunities and a gateway to the industry for the students from the Diploma in Food, Nutrition and Culinary Science. The centre has been in the forefront of low Glycemic Index (GI) food product development, as well as in vivo and in vitro GI testing and research for over two decades.
We have successfully launched a range of low GI products, all being the first of its kind in Singapore and the region. Our thirst for innovation has led us to formulating therapeutic variations suitable for those with dysphagia, diabetes and other chronic diseases, as well as conducting nutrition intervention studies. We believe in transforming health through sustainability in food and personalised nutrition.
CANS is fully equipped with suite of R&D facilities as well as testing laboratories to support both applied research and consultancy services to the food, nutrition and F&B-related industries.
Nutrition assessment laboratory
Glycemic Index testing laboratory (accredited by the Singapore Accreditation Council)
R&D kitchens for culinary and bakery
R&D laboratories for dairy, confections, noodles and beverage
Food testing laboratory
Sensory analysis laboratory
Culinary demonstration lecture theatre
Production kitchens
TP & NTUC Foodfare Launch Ready-To-Eat Meals Suitable for People with Diabetes
CANS and students developed the first low Glycemic Index (GI) ready-to-eat (RTE) meals that are endorsed by the Health Promotion Board (HPB) as being suitable for those with diabetes and bear the Healthier Choice label. The range of 8 RTE frozen meals are available in the major NTUC Fairprice supermarkets and a sample of their flavours include Nonya Rendang Chicken, Vietnamese Lemongrass Baked Chicken, Teochew Braised Duck and Baked Cheese Seafood Tomato Rice.
An Asian twist to Medical Nutrition Products
CANS in collaboration with Danone-Nutricia created 15 eclectic recipes incorporating medical nutrition products such as Souvenaid, Fortifit and Fortisip. Developed for the Asian consumers, special consideration were made for these recipes to ensure that there were no compromise on the products’ bioavailability and functional efficacy to deliver the right therapeutic nutrition.
TP’s Cookbook Wins “Best in the World” for Street Food Category
Entitled, Singapore Hawker Classics Unveiled – Decoding 25 Favourite Dishes, it won “Best in the World” under the Street Food Category at the Gourmand World Cookbook Awards 2015. Produced by staff and students from the Diploma in Baking and Culinary Science, it captures the essence of 25 popular hawker dishes: their background, tested recipes with illustrations on important steps, sensory profile, scientific explanation of ingredients/ techniques used, as well as their nutritional value.
Pioneering Sustainable Food Systems Through Innovation
At Future Foods Domain, we are reimagining the future of food by merging biotechnology, food science, and culinary creativity. Our mission is to develop sustainable, ethical, and nutritious food solutions that meet the demands of a growing global population while minimizing environmental impact.
Asia Pacific Society for Cellular Agriculture; APAC-SCA (Student Chapter) is Singapore’s inaugural student organization focused on uniting students throughout the Asia Pacific region who are committed to advancing the future of food through cellular agriculture. The chapter empowers students interested in cultivated meat, fermentation-based products, and sustainable food systems. Initially launched in Singapore, the society aims to promote awareness and cultivate a preference for cultivated food products among upcoming generations of consumers.
The chapter fosters innovation, education, and collaboration among students, researchers, and professionals. Through the APAC-SCA, students gain access to research opportunities, knowledge-sharing platforms, and resources to advance their understanding of sustainable food production technologies.
For more information, visit the APAC-SCA Student Chapter website: www.cellagstudent.com.
We collaborate with industry leaders, researchers, and policymakers to accelerate the adoption of future-proof foods. By fostering education and interdisciplinary innovation, we aim to build a healthier, more resilient food ecosystem for generations to come.
Join us in shaping the future of food—where sustainability meets delicious possibility.
Contact Person:
Dr Rufaihah Abdul Jalil
Future Foods Domain Chair
ASC General Office Address
Temasek Polytechnic
School of Applied Science
East Wing, Block 1A, Level 3
21 Tampines Avenue 1
Singapore 529757
