Benedict Lim Email & Phone Number

Singapore

Led comprehensive shelf-life studies on existing and new products, driving initiatives for shelf-life extension. Documented and organised shelf-life results archive for accessibility and accuracy.Utilised the HPB Nutrient Database to analyse the macronutrient content of products, informing recipe development and optimization efforts. Likewise, in accordance to Singapore Food Regulations, created food labels for packaged food products to support packaging development and design.Liaised with chefs, central kitchen and external laboratories to coordinate sample collections to conduct shelf-life tests. Additionally, contributed to the documentation of recipes and Standard Operating Procedures (SOPs), streamlining processes and ensuring consistency in product quality and production methods.

Singapore

Carried out bench-top trials and sensory evaluation to facilitate improvement project and new product development, where I led the development of 5 new festive flavours. Furthermore, 3 of which were launched successfully under both Camel Nuts and Seeds Of Joy.Additionally, conducted shelf-life studies involving vigorous physicochemical testing to support packaging development trials and to evaluate product's best by date. Worked closely with the quality team by assisting in quality tests and checks on food products, stickers and labels. Ensuring the adheration of food safety standards and regulations. Likewise, assisted in audit documentation and preparation.

Singapore

The team was selected to undertake a Final Year Project (FYP) on the development of plant-based satays in collaboration with Fuji Oil Asia.Utilisied Fuji Oil's MIRACORE novel plant-based ingredients such as TVP, HMMA, plant-based animal fats and flavours, we developed vegan satays that are juicy, flavourful and with its desired meaty profile.Furthermore, the success of the product were further amplified with positive results gathered from the sensory evaluation that was conducted. Engaging up to 500 respondents, we achieved a liking score of 6 in a 7 point scale.

Assisted in seaweed cultivation and preparation on the farm. Conducted trials on ingredients sourced from the farm and developed food products using mussels and native seaweeds namely Ulva Lactuca & Caulerpa lentillifeta.Established technical specifications of new product through constant analytical testing of prototypes.

Bachelor Of Science - Bs, Chemistry & Biological Chemistry

• Incoming Chemistry undergraduate in AY2026.

Diploma, Food, Nutrition & Culinary Science

Leadership & CCA • Head of Publicity - FNC Diploma Interest Group 2021 - 2022. • Temasek LEAD Scholars Program 2021 - 2023. • Class Social.

Gce O Levels

Leadership & CCA • Joaquim Chorale 2017-2019. • Upper Secondary CCA Executive Committee - Librarian 2018-2019. • NYAA Bronze & Silver Award.