Explore and discover

New possibilities in chemical and life sciences

Innovate and create

Sciences for better living

Experience and learn

Beyond the confines of the classroom

School of Chemical & Life Sciences » News and Announcements

From seaweed to Japanese snacks

Nine students and one staff from the Diploma in Food Science and Technology (DFST) course embarked on a 8-day Immersion Programme to Hakodate, Japan. The programme was sponsored by the Japanese Science and Technology Agency and organised by the Nomata Gakuen institutions, which include the Hakodate University and the Hakodate Culinary School.

Hokkaido Shimbun, 5 September 2017 - Nine students from the Singapore Polytechnic Diploma in Food Science and Technology (DFST) visited Hakodate Culinary School in southern Hokkaido, Japan on 4 September 2017 to learn about the variety of seaweed cultivated there and tasted the various cuisine made from this nutritious sea plant.

The Japanese Science and Technology Agency sponsored this Sakura program that was planned and arranged by the Nomata Gakuen institutions, which include the Hakodate University and the Hakodate Culinary School.

The nine students and one staff visited Hakodate University, Hokkaido University and Hakodate Research Center for Fisheries & Oceans during their stay. They worked with Japanese students at the Hakodate University and learnt about the food culture in Hakodate. In addition, they studied the techniques of seafood processing.

Mr. Yoshida, vice-president of the Hakodate Culinary School, taught the visitors to cook Gagome kombu seaweed and Hijiki from the Hakodate area. They sampled miso soup with the seaweed and penne with some Nori (seaweed sheets). “Until now, I have only tasted Wakame seaweed. Here in Hakodate, we saw many different types of seaweed which are very tasty as well,” said Daphne Tan Tying Sue (18).

   

Hakodate Shimbun, 7 September 2017 - The Sakura Science Program, sponsored by the Japanese Science and Technology Agency (JST), was held from 2nd to 9th of September in Hakodate, a city in in southern Hokkaido, Japan. Nine students and a teacher from the Singapore Polytechnic Diploma in Food Science and Technology (DFST). attended lectures on food science and nutrition, learnt about food processing and visited the Hakodate Research Center for Fisheries & Oceans.

Mr. Shinji Takahashi gave a presentation on Japanese snacks and the strategies of beer companies. Lining up a few similar snacks that could be found in Singapore and Japan, the visitors tasted and compared the differences in taste and textures. Some comments given by the students included “chocolates from Singapore are sweeter” and “snacks from Japan are crispier”. One of the students, Li Ping (19) said, “Tastes differ from country to country, hence there will be different tastes in food”. One of the Japanese students, Yoshida (18), said that “The students from Singapore asked a lot of questions and were very interested in Japanese food.”

 

 

News & Announcements

From bad boy to model student at Singapore Polytechnic

Congratulations to Chemical Engineering student, Liew Zheng Jie for winning the Model Student Award!

He finds path life after father's death

Nurses' dedication to his father inspires Nutrition, Health & Wellness student to work towards being a physiotherapist