Completed the PhD programme in NUS, under Food Science and Technology Programme. Involved in projects pertaining to the use of okara as a nutritional food ingredient, as well as its potential benefits on gut and glycaemic health.

Completed final year project on the characterisation of common local noodles for application into the prototyping of food assemblies using microfluidics system. This project is part of the Health Innovation Programme: Future Food for Health, to formulate diabetic friendly food staples.Won First Runner Up and Most Functional Award at Food Innovation Product Award 2016 along with teammates, to produce the award-winning product, Veyotein. Veyotein is a plant-based meat alternative, produced as part of a school project in NUS Food Science and Technology (FST) in collaboration with Nature's Nest.

Independently formulated novel low glycaemic index noodles through various formulation trial and error.Analysed the amylose content of various starch sources with potentially glycaemic lowering effects through iodine colorimetric method.

Created high oil load nanoemulsion formulations for compounds that were poorly soluble in water, such as fish oil and various flavour oils, through improvements to current formulation. Achieved an oil load of more than 20% by composition for such emulsions.Collaborated with other scientists in the department through frequent journal club discussions for better troubleshooting and problem solving of emulsion formulations, eventually formulating an emulsion capable of acting as a drug carrier.

Prepared flavoured tea and beverages for customers and received timely recognition and feedback for efficient and superior beverages. Improved the waiting time for drinks in the shop through fast preparation and order taking of drinks.