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Lead Professional Officer

Mabel Rong
Wang

Capability Development Lead (Food Technology)
PhD in Food Science & Technology, National University of Singapore, Singapore
Email

SIT Appointments

  • Capability Development Lead (Food Technology)
    Present

Education

  • PhD in Food Science & Technology
    National University of Singapore , Singapore
  • Bachelor of Engineering in Food Engineering
    Tianjin University of Science and Technology ,

Achievements

  • IPI Tech Expert, 2021 - Present
  • SkillsFuture Mentor, Enterprise Singapore (ESG)
    –

Professional Certification

  • Maximizing Your Leadership Potential
    Center for Creative Leadership
    –
  • Becoming an Engaging and Influential Leader
    Civil Service Collage of Singapore
    –
  • Manager L.E.A.D. Programme
    Civil Service Collage of Singapore
    –
  • Leadership Induction Programme (LEAD)
    Temasek Polytechnic
    –
  • Teaching in Higher Education Certification
    Temasek Polytechnic
    –

Professional Memberships

  • Associate, Singapore Institute of Food Science & Technology (SISFT)
    – Present
  • IFT (Institute of Food Technologists)
    – Present

Industry Experience

  • National University of Singapore (Part-time Lecturer)
    Present
  • Singapore Institute of Technology
    Present
  • Temasek Polytechnic
    –
  • Yeo Hiap Seng (Singapore) Pte. Ltd.
    –
  • Food Innovation & Resource Center (FIRC)
    –
  • Yeo Hiap Seng (Singapore) Pte. Ltd.
    –
  • ADM Cocoa (Singapore) Pte. Ltd.
    –
  • Fuzhou Sanitation and Anti-Epidemic Station (China)
    –
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Technical Skills

  • Starch Chemistry especially related to low glycemic index (GI), Food Analysis, Sensory Science, Food Labelling, Food Safety, Food Hygiene …
  • Food Processing & Packaging (Canning & Bottling, UHT, Freeze-drying, Spray-drying, MAP …)
  • Food Product Development (Beverages, Noodles, Bakery, Steamed Buns, Industry Chocolates …)

Research Interests

  • Applied food research and product development
  • Starch chemistry and its application in low GI food products
  • Protein extraction and its application
  • Tea antioxidants and their stabilities
  • Revalorisation towards to Food sustainability

Current Projects

  • Extraction of crude protein from treated food waste
    – Present
  • Process and product development of freeze-dried snacks using secondary grades of local fruits and vegetables
    – Present

Past Projects

  • Development of IPs on Functional Food Products Including GI Assessments and Nutrient Content Analysis
    –
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Teaching Modules

Dietetics and Nutrition, BSc (Hons)

  • DTN1001 - Biochemistry
  • DTN1004 - Food Science
  • DTN1006 - Biochemistry
  • DTN1009 - Food Science

Food Technology, BFoodTech(Hons)

  • FTE1016 - Biochemistry
  • FTE2023 - Food Chemistry
  • FTE4012 - Food Technology Project
  • FTE4103 - Crystalization in Foods
  • FTE1017 - Biochemistry
  • FTE3002 - Food Formulation Technology
  • FTE3003 - Food Technology 6: Food Characterisation

Pharmaceutical Engineering, BEng (Hons)

  • PHE2233 - Engineering Principles Laboratory
  • PHE3013 - Bioseparations Laboratory
  • PHE3018 - Unit Operations Laboratory

Chemical Engineering, BSc

  • TCE1015 - Biomolecular Science
  • TCE2032 - Chemical Engineering Lab Course 1 and 2
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Journal Papers

  • WU Manchao, WANG Rong, Lim Petrina, CHNG Hui Wen, LIM Xuan Wen and TAN Si Ni. The effect of food processing on in-vitro glycemic index of bread and the consumption habits in Singapore. Food Innovation Asia Conference Proceeding. June 2017.

  • WANG Rong, ZHOU Weibiao, JIANG Xiaohui. Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking. Journal of Food Engineering. 2008. 80, 505 - 513.

  • WANG Rong, ZHOU Weibiao, JIANG Xiaohui. Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range. Journal of Agricultural and Food Chemistry. 2008. 56, 2694 - 2701.

  • WANG Rong, ZHOU Weibiao, Yu Huei-Huei, Chow Weng-Fai. Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes. Journal of the Science of Food and Agriculture. 2006. 86(6), 857 - 864.

  • WANG Rong, ZHOU Weibiao, Isabelle Mia. Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation. Food Research International. 2007. 40, 470 - 479.

  • WANG Rong, ZHOU Weibiao, Wen Huiyi Ruth-Ann. Kinetic study of the thermal stability of tea catechins in aqueous system using a microwave reactor. Journal of Agricultural and Food Chemistry. 2006. 54, 5924 - 5932.

  • WANG Rong, ZHOU Weibiao. From Brewing to Baking: Role and stability of tea antioxidants in bread making. Food and Beverage. 2005. June/July, 39 - 43.

  • WANG Rong, ZHOU Weibiao. Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry. 2004. 52, 8224 - 8229.

  • MA Qunfei, WANG Rong, LI Jie. A Study on Mold Population in bottled natural mineral water. Food Science (Chinese). 1997. 18(2), 413 - 414.

  • MA Qunfei, WANG Rong, LIU Jiangmei. An investigation report of mold contamination in bottled mineral water. China Public Health. 1996. 12(9), 49 - 52.

Conferences

  • Wang Rong. ‘The effect of food processing on in-vitro glycemic index of bread and the consumption habits in Singapore’. Food Innovation Asia Conference Proceeding, oral presentation, Thailand. June 15 2017.

Books

  • SHARMA Amber, WANG Rong, ZHOU Weibiao. Chapter 8. Functional Foods from Green Tea, in Functional Food of the East, Ed.: J. Shi, C-T. Ho and F. Shahidi, CRC Press, New York, ISBN 978-1-4200-7192-4, 2010.

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