Teaching Experience in NUS

         FST2204 Seafood Supply Chains in Japan and Singapore                                                    2014-2016 

                             (Developed the course with Profs at Hokkaido University, Japan)

           FST3105 Food Product Development and Packaging                                                           2016-Present          

           FST3106 Sensory and Flavour Science                                                                                    2016-Present                     

           FST3104 Food Sensory, Innovation and Packaging                                                               2013-2015

           FST2106 Post Harvest Food Processing                                                                                  2014-2015

           FST1103 Fundamentals of Food Engineering                                                                        2015-Present

           FST5205 Frontiers of Food Processing and Engineering                                                      2018-Present

           CM5198 Graduate Seminar Module in Chemistry                                                                2017-2019            

           FST5198 Advanced Food Science and Nutrition Seminar                                                    2020-Present 

           FST4102 Advanced Food Processing Technologies                                                               2020-Present

                             (at NUS Suzhou Research Institute)

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My aspirations as a teacher are to learn for my whole life. I learn up-to-date knowledge by preparing appropriate materials for the class both from paper sources and electronic resources, and learn knowledge from the students by instructing the class. My goals for students are developing critical thinking and transformational learning skills through carefully analysing and answering questions from multiple aspects. I believe critical thinking can improve students’ ability in transformational learning.

 

I thank the support by NUS Centre for Development of Teaching and Learning (CDTL), Leaning Innovation Fund-Technology (LIFT) and NUS-The Université Sorbonne Paris Cité (USPC) for practicing a couple of teaching projects.

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The following link is an example of teaching platform my collaborators and I built for students learning laboratory sessions of food science and technology.

http://chmynghs.wix.com/nusfstonlineplatform