Dr Heng Kiang Soon has 15 years of experience in the industry as a nutritionist and in the academia as researcher and lecturer. Currently, he is a lecturer at the School of Applied Science, Republic Polytechnic. His research interests are in nutraceutical and functional food development with emphasis on translating laboratory-based discoveries into novel products with effective health promoting and therapeutic effects. He has been collaborating with various companies in the research and development of food products. He is also experienced in diet and nutritional clinical studies, extraction and analysis of plant bioactive compounds, as well as shelf life studies of food products.
He has published and presented more than 15 research papers and participated in book publication around human nutrition and health. As a nutrition educator, he is also passionate in promoting healthy diet and nutrition to the community.
Dr Heng holds a PhD in Nutritional Science and MSc in Community Nutrition from Universiti Putra Malaysia.
Developed technology in okara fibre solubilisation that transforms the fibres into functional ingredients
Formulated functional soy cream cheese, sliced soy cheese and soy cream soup products from okara
- Foods - Product Design & Development, Prototype Build