FRESH comprises laboratory and office facilities housed and supported by NTU. Managed jointly by NTU and A*STAR we are building a core team of food safety scientists in the fields of food analytics, toxicology, microbiology, exposure and risk assessment.
Headed by Dr Benjamin Smith as Director and Prof. William Chen as Scientific Director, FRESH is strongly positioned to contribute to food safety science and foster collaborations with all players across the ecosystem.
DR BENJAMIN SMITH | 𝐃𝐢𝐫𝐞𝐜𝐭𝐨𝐫
Dr Benjamin Smith is a risk assessor and toxicologist who has worked across industry, academia and government. He is a strong proponent of collaborative research and the importance of embedding safety across the entire food chain. His current research interests extend across a range of different areas broadly linked to the development of risk-benefit frameworks for novel foods and the integration of human-relevant and socially responsible safety methodologies into the regulatory assessment processes for new ingredients.
Dr Smith is affiliated with the Agency for Science, Technology and Research (A*STAR), Singapore’s lead agency for scientific innovation and holds adjunct faculty positions within the School of Chemistry, Chemical Engineering and Biotechnology at NTU and the Tropical Research Institute of James Cook University Singapore.
PROF WILLIAM CHEN | 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐟𝐢𝐜 𝐃𝐢𝐫𝐞𝐜𝐭𝐨𝐫
Professor William Chen is the Michael Fam Chair of Food Science and Technology at NTU. He is a leader in the development of sustainable food systems and food security solutions. His current research interests extend across a range of different areas including microbial fermentation, green extraction of nutrients and bioactives in food, foodomics and waste valorisation. Professor Chen leads the Food Science and Technology Programme at NTU and oversees NTU’s teaching and research efforts in food science.
COLIN LIM | 𝐃𝐞𝐩𝐮𝐭𝐲 𝐃𝐢𝐫𝐞𝐜𝐭𝐨𝐫
Colin oversees FRESH corporate strategy, business development, operations and partnerships. Colin is a seasoned public servant with over a decade of hands-on experience in shaping scientific strategy and developing multi-agency R&D programmes in Singapore. He is passionate about building a conducive regulatory environment for Singapore and enabling a future-ready food innovation ecosystem.
SERYNN GUAY | 𝐌𝐚𝐧𝐚𝐠𝐞𝐫, 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬 𝐚𝐧𝐝 𝐎𝐩𝐞𝐫𝐚𝐭𝐢𝐨𝐧𝐬
Serynn is responsible for FRESH's communications strategy and initiatives. With over a decade of experience in regional marketing and corporate communications in the media and events sectors, she adopts a hands-on approach to building both digital and physical presence through thought leadership, stakeholders' engagement and social media platforms.
DR ZHANG JIANHUA | 𝐋𝐚𝐛 𝐌𝐚𝐧𝐚𝐠𝐞𝐫 & 𝐀𝐧𝐚𝐥𝐲𝐭𝐢𝐜𝐚𝐥 𝐋𝐞𝐚𝐝
Dr Zhang is responsible for the management of the FRESH lab. He has more than 20 years of research experience involving cell biology, molecular biology, synthetic biology, and omics biology. Prior to joining FRESH, he was a research fellow working on engineering bacterial for cancer therapy, and also in charge of GCMS LCMS usage at NTU.
DR LIM HUI KHENG | 𝐅𝐨𝐨𝐝 𝐓𝐨𝐱𝐢𝐜𝐨𝐥𝐨𝐠𝐢𝐬𝐭
Dr Lim is the project lead of FRESH’s in vitro (gut) toxicology platform with expertise in epithelial biology, genetic toxicology and molecular biotechnology. She has years of experience in both translational and basic research with CRO. Her main duties in FRESH involve developing assays, proposing, and implementing new project ideas (New Approach Methodologies, NAM) to aid in the framework/guideline development for toxicological evaluations of novel food proteins. She is also actively participating in research collaboration with cross-functional R&D teams and regulatory agencies in the space of food safety science.
DR CUI XI | 𝐅𝐨𝐨𝐝 𝐒𝐚𝐟𝐞𝐭𝐲 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭 (𝐌𝐢𝐜𝐫𝐨𝐛𝐢𝐨𝐥𝐨𝐠𝐲)
Dr Cui is a researcher with interdisciplinary background that crosses food, microbiology, and material science. Her role in FRESH involves leading research projects that focus on providing solutions for issues on food security, toxicology, and risk assessment, thereby supporting and enhancing Singapore’s food safety. Her research interests extend across a range of areas, including food safety, food risk assessment, and sustainable food economy.
CHRISTOPHER HUGHES | 𝐒𝐞𝐧𝐢𝐨𝐫 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭, 𝐅𝐨𝐨𝐝 𝐓𝐨𝐱𝐢𝐜𝐨𝐥𝐨𝐠𝐲
Chris is a scientist with a strong background in genetic toxicology, safety assessment, as well as assay development and validation with nearly 20 years of experience. With prior roles as a scientist and study director at CRO’s performing and overseeing regulatory and novel gentox assays for clients. At FRESH, the mainstay of his work focuses on the use of alternative in vitro models and methods to better predict adverse outcomes and risks to human health from consumed materials such as novel foods and their components.
TAYA HUANG | 𝐑𝐞𝐠𝐮𝐥𝐚𝐭𝐨𝐫𝐲 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭
Taya is responsible for material review and desktop research within the FRESH team. She graduated from the University of Eastern Finland with a MSc. in General Toxicology and Environmental Health Risk Assessment and spent a year as trainee with the Scientific Committee and Emerging Risks Unit of the European Food Safety Authority. Prior to joining FRESH she worked as a chemical product steward.
EMILY LAU | 𝐑𝐞𝐠𝐮𝐥𝐚𝐭𝐨𝐫𝐲 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭
Emily is responsible within the FRESH team for providing consultancy in novel food safety assessment to food industry players. She is a chemistry graduate with industrial experience in quality control and food safety risk assessment in the pharmaceutical and food sectors respectively. Through this role, she aspires to contribute to Singapore's '30 by 30' food security goal, while continuing to develop extensive knowledge through interaction and exposure with food safety experts in Singapore and beyond.
CHARLOTTE FOO | 𝐏𝐫𝐨𝐣𝐞𝐜𝐭 𝐎𝐟𝐟𝐢𝐜𝐞𝐫
Charlotte is mainly involved in project collaboration through the analysis and detection of compounds in foods of interest. Having graduated from the University of Queensland with a Major in Food Science and Technology, she has experience in various aspects of food science, including food product development, food microbiology and analytical food chemistry. Through her role in FRESH, she aims to contribute to the food safety scene through the development of rapid and greener methods for food analysis.
JOSEPH TAN | 𝐏𝐫𝐨𝐣𝐞𝐜𝐭 𝐎𝐟𝐟𝐢𝐜𝐞𝐫
Joseph is mainly responsible for working on FRESH’s in-vitro (gut) toxicology platform assays. He graduated from the National University of Singapore with a Major in Chemistry with two years of experience working in metabolomics and biochemistry. Joseph hopes to be able to constantly learn new methods and techniques through his role in FRESH to be able to contribute to the development of novel food safety science for Singapore's 30 by 30 vision.
SRISHTI GUPTA | 𝐏𝐫𝐨𝐣𝐞𝐜𝐭 𝐎𝐟𝐟𝐢𝐜𝐞𝐫
Srishti brings to FRESH a strong skill set in computational chemistry and machine learning. Her research is focused on the pairing of high resolution mass spectrometry data with in-silico models for toxicity to improve the chemical characterisation of complex biological mixtures. She also has experience in the lab with wet chemistry techniques and is building out new skill sets in in-vitro toxicology.
ELTON GOH | 𝐏𝐫𝐨𝐣𝐞𝐜𝐭 𝐎𝐟𝐟𝐢𝐜𝐞𝐫
Elton is a research scientist with experience in a range of analytical tools (HPLC, GC-MS, ICP-MS, spectroscopy). As a graduate from the Singapore University of Social Sciences (SUSS) in Biomedical Engineering, he comes with a strong background in safety procedures, processes, and regulations, and leverages exceptional laboratory knowledge for in-depth research studies. With a keen eye for detail and a passion for scientific discovery, Elton is dedicated to advancing our understanding of the world around us.
Dr Benjamin Toh
Deputy Executive Director, Biomedical Research Council, Agency for Science, Technology and Research (A*STAR)
A/Prof Joanne Chan
Centre Director (Food Safety Division), National Centre for Food Science (NCFS), Singapore Food Agency (SFA)
Prof Lim Kah Leong
Associate Vice President (Biomedical and Life Sciences), President's Office, Nanyang Technological University (NTU)
Prof Zhou Weibiao
Head of the Department of Food Science & Technology, National University of Singapore (NUS)
Ms Cindy Koh
Executive Vice President, Singapore Economic Development Board (EDB)
Ms Bernice Tay
Director of Food Manufacturing, Enterprise Singapore
A/Prof Siti Noorbaiyah Abdul Malek
Associate Professor, Food, Chemical, and Biotechnology Cluster, Singapore Institute of Technology (SIT)
Dr Allan Lim
Chairman, Food Standards Committee (FSC)
CEO, Food Industry Asia (FIA)