Food science workshop with Sunway University Foundation students
15 February 2019
Fruits are God-sent medicine to us human beings but most of the time we don’t even realise it. They are low in fat yet rich in vitamins, minerals and fibers. These nutrients are all vital for health and maintenance of our bodies.
Another reason why fruits are beneficial to us is the fruit enzymes that they contain. Fruits like papaya, kiwi fruit, pineapple and figs all have enzymes called proteases. Proteases speed up the breakdown of proteins in our blood and soft tissues, thereby controlling inflammation throughout our body, repairing our cardiovascular system, optimising blood flow and supporting our immune system.
Interesting, isn’t it? How can simple fruits like these have such complicated mechanisms? The study of food science allows us to understand all that. To be precise, it allows us to learn of the physical, biological, and chemical makeup of food as well as the concepts underlying food processing.
In a workshop conducted by Dr Lee Yee Ying and assisted by Ms Nurul Amirah, 41 students from Sunway University’s Foundation in Science and Technology course were given the opportunity to know more about food science. As a part of the workshop, they were first given a tour of our food science kitchen and then briefed by our Head of Discipline, Food and Physical Sciences, Associate Professor Siow Lee Fong about the courses offered by the School of Science.
After the briefing session, students got their hands dirty by attempting “Missing Link to Gelation” activity where they had the opportunity to see how different food processing methods affect the activity of enzyme protease which eventually influences the gelation property of gelatin.
Dr Lee Yee Ying explaining the experiment