Samuel Aw currently heads the Formulation & Nutrition Science Technology Centre at Republic Polytechnic. He possesses both academic and industrial expertise in food formulation, processing and packaging. He has worked with many food companies for the past 25 years in the area of product, process and packaging development.
Samuel had set up the Food Packaging Laboratory for Singapore Polytechnic and was instrumental in the training of food packaging technologists in Singapore and ASEAN countries. He also worked in Nestle R&D Centre and Alfa Laval South East Asia, Convenience Foods & Packaging Division.
Samuel obtained an MSc in Packaging Science at the Rochester Institute of Technology, New York, USA. He was also a Kikkoman Award Prize winner under the Advanced Diploma in Food Technology, Singapore Polytechnic.
As the developer of the product concept and formulations, Samuel had successfully formulated the first egg jam in Singapore which obtained the Healthier Choice Symbol (HCS) in the market. In addition, he conducted processing, sensory evaluation and shelf life studies. This was a collaboration project with a local SME and the product was successfully commercialised.
- Foods - Product Design & Development, Test & Verification/Clinical Trials
Samuel was responsible for designing complete manufacturing lines, from handling of frozen meat to processing and packaging, for the production of convenience foods such as chicken nuggets, beef patties, sausages, etc. The different processing equipment required include vacuum bowl cutters, mincer, mixer, pre-duster, battering and breading machines, deep fryer, pre-cooler, spiral freezer and packaging machine.
- Foods - Process/Industrial Engineering