Wong Jie Xi

As a final year Food Technology student, I possess a burning passion to evoke and promote food safety and sustainability. Honed with the necessary technical skills, I deliver quality work efficiently and effectively. I see every opportunity as an open door for me to shine and would gladly take on any challenges. Being able to work under pressure, I would constantly motivate myself and my teammates in whichever area we are pursuing. To me, learning never stops, my eagerness to do so brings about the plus point of being open to absorbing any form of knowledge. Being both a team leader and a team player, I am able to lead and work independently or as a team. With good communication skills, being respectful, kind, and having the proper values would bring me to greater heights!  

1. During my most recent FYP (Final Year Project) with A*star's alternative protein food structure team, I worked with different types of plant based proteins and investigated changes in protein structure to work towards gelatin plant based protein.
2. As a research intern under A*star's carbohydrate food structure team, I did research on manipulating microstructures for the development of slowly digestible starchy foods. I learnt basic starch chemistry and concepts/processes used in modifying the structure of staple foods to limit accessibility of digestive enzymes. I also acquired skills in different assays and analytical methods: Englyst, Bradford, GOPOD, Somogyi Nelson assays and CDTA pectin extraction method. Other than that, I assisted in a project where a new processing technique was explored to lower GI of potatoes and slow starch digestion to avoid blood sugar spikes.
3. During my polytechnic internship as an assistant laboratory technician with Vita Coco, I mainly aided in sensory & packaging tests by performing physical & chemical analysis of samples to test for their shelf life and quality.
4. In my final year of polytechnic education, I also joined a 22 weeks Business design Infused with Technology Experience (BITE) program. My team and I created a predictive tool-kit for the shelf life of crackers for our FYP. We also assisted our supervisor with real-life commercial projects. This allowed me to challenge my ability to apply food science & technology concepts.

• Final year undergraduate in Bachelor of Food Technology (Hons) co-conferred by SIT and Massey University (2020-2023)
• Diploma in Food Science & Technology (2017-2020)
• Commonwealth Secondary School, O level (2013-2016)