HENG Chin Wee
June 04, 2020
Food Science and Technology, Year 4
Co-Founder, HEFTI Food Technology
With an NUS Practicum Grant, Chin Wee co-founded HEFTI (Healthy, Environmentally-Friendly, Tasty and Innovative), which aims to add value to food-processing by-products by turning them into innovative food ingredients.
“I am currently using okara, a by-product of tofu, to make a flour product which can then be used to make love letters, biscotti, brownies and brownie chips. By reutilising food by-products, a large source of food waste, I hope to contribute to a zero-waste system in Singapore’s food industry.”
