Enhancing Food Resilience with Plant Proteins

Plant-based yogurts and ice creams that are healthier and just as tasty as their dairy counterparts could soon become more common in supermarkets near you, thanks to food technologists like Dr Chiang Jie Hong, a Research Fellow (Singapore Institute of Food and Biotechnology Innovation) at the Agency for Science, Technology and Research. He talks about his work in plant-based proteins here.

Imagine baking over 200 muffins in a day — just for science! Dr Chiang talks about the experiments he conducts and qualities that help him excel at his job.