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Associate Professor

Ryan TAY

Associate Professor
PhD (Microbiology), National University of Singapore, Singapore
Cluster:
Food, Chemical and Biotechnology
Email

SIT Appointments

  • Associate Professor
    – Present

Education

  • PhD (Microbiology)
    National University of Singapore , Singapore
  • Master's of Science (Management of Technology)
    National University of Singapore ,
  • Bachelor of Science (Hons) Microbiology
    National University of Singapore , Singapore

Achievements

  • Singapore Polytechnic Excellence in Teaching Award
  • School of Chemical & Life Sciences Excellence in Teaching Award
  • Singapore Polytechnic R&D Award
  • Singapore Institute of Food Science and Technology (SIFST) “Innovation Award"
    –
  • Gold award for National IQC Team excellence convention
  • Course medal award for AIB’s Baking Science & Technology 5-month residential course, Kansas, USA
  • Singapore Polytechnic R&D Commendation Award
  • First prize for the National Entrepreneurship Competition

Professional Memberships

  • Technical Expert/Assessor, Singapore Accreditation Council (SAC).
    – Present
  • Technical Committee member of the Food Processing and Distribution for SPRING Singapore
    – Present
  • Member, Singapore Institute of Food Science and Technology
    – Present
  • Impartiality Committee, Bureau Veritas Certification (Singapore)
    –

Research Interests

  • Baking Science and Technology
    • Bread
    • Sweet dough
    • Cakes
    • Cookie and biscuits
  • Asian Noodle Technology
    • Instant noodle
    • Hokkien noodle
    • Wanton noodle
  • Biofilm studies
    • Microbial contaminations in food industry
  • Food Bioremediation and biovalorisation
    • Microbial/enzyme actions on food by-products
  • Functionality and application of food ingredients
    • Emulsifiers 
    • Enzymes
    • Improvers

Past Projects

  • Sustainable and cost-effective closed containment aquaculture system for coastal fish farming
    –
  • Intelligent Aquaponics Automation System with Wireless Sensor Network
    –
  • Patent on “A method of manufacturing multi-variety noodles”
    –
  • Industrial Activities

    Test on rice starch on the effect of texture and colour in Instant noodles; Bread softness test for bakery company; Preliminary tests on Instant and Hokkien noodles with flour treated with Veron +/- vit C; Evaluation on the effectiveness of mixed tocopherols in retarding rancidity in Instant noodles; Preliminary tests on France flour treated with transglutamase and xylanase in Hokkien noodles; Evaluation of noodle improver on the colour and texture profile, Yield and shelf-life in Instant noodles; Crispy pork floss Instant noodle; Tests on rice starch and flour consistency on the effect of texture and colour in Instant noodles; Tests on Instant and Wanton noodles with flour treated with EL test enzymes; Study on the impact of yeast extracts in Asian-type instant noodle; Study to check the effect of inulin in instant noodles; Tests on Instant noodles treated with Kelnoodlizer 200 alternatives; Study on effect of STS on SFC and fat/sugar bloom in chocolate; Development of the yeast-raised donuts; Development of shelf stable wheat and rice noodles; Development and characterisation of black pea vinegar. Identification and characterisation of faults in wine; Validation of methodology to detect Campylobacter jejuni baby/infant food product using real time PCR technique; Development of high value product using puffing technology; Alternatives to antibiotic growth promoters (AGPs); Development and characterisation of black sesame vinegar; and Utilisation of brewer’s spent grain.

    Basic regional workshops on Asian noodle technology; Asian product collaborative studies for noodle manufacturers; Practical training course on Basic hygiene practices for food handlers under the ASEAN CLMV programme; Sanitary techniques for the food industry; Advanced regional workshops on Asian noodle technology; Asian product study for noodle manufacturers; Noodle workshop on use of liquid egg; Microbiology in dairy science seminar; Value-add to foods through food microbiology and understanding of allergens; and Laboratory session on “The science and art of wine”.

Journal Papers

  • Ng A. K, Lim Y-K, Tay H-S, Kwang R. W-S, and Hettiarachchi S.R. (2016). A Smart Recirculating Aquaculture System with NI CompactRIO and WSN.  Editor’s Choice Awards, Engineering Impact Awards ASEAN/ANZ Regional Contest.

  • Siti Norbaizura Md Zain, Steve H. Flint, Rod Bennett, and Hong-Soon Tay. (2016). Characterisation and biofilm screening of the predominant bacteria isolated from whey protein concentrate 80. Dairy Sci. & Technol., 96, 285-295.