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Givaudan Singapore hosted a one-day STEM symposium in Science Centre Singapore. It was attended by nearly 120 secondary school students and educators. The symposium held late last year, was an ideal opportunity to inspire the young about STEM.
Its Principal Flavourist, Ben Kranen, shared his passion for flavours and flavour possibilities while Paul Cheng of
Corporate Charity & Community gave a presentation on the company’s Communities at Source initiative (supported by the Givaudan Foundation). The initiative highlighted Givaudan’s partnership with local producer communities to strengthen their social, environmental and economic fabrics.
Li Cheng, its application technologist, walked a few volunteers through some of her daily work routines, and Low Mei Yin, Regional Innovation Manager, APAC shared upcoming flavour trends. These trends particularly resonated with the educators in the audience who were seeking updated and relevant material to incorporate into their curriculum.
The symposium didn’t stop at sharing sessions but also boasted an exclusive hands-on experience where students were given the opportunity to visit the booths that had been set up for them.
The scent station for instance, featured sourced ingredients involved in Givaudan’s Communities at Source programme and local community efforts through the recycling of drinks bottles. Madagascan vanilla soft serve was available for sampling to highlight this delightful spice, and snacks that were showcased demonstrated the difference when protein masking was applied.
There was a panel discussion which was followed by questions from the students about the industry and what paths they should pursue to become flavourists. As a follow-up to the symposium, a live web chat session was held, involving 20 selected students who took part in the symposium, giving them the opportunity to talk directly with Principal Flavourist, Ben Kranen at the Givaudan Singapore Woodlands site.
The efforts that went into engaging the students at this Symposium bears testament to Givaudan’s recognition of the value students can bring through their new ideas, innovative approaches and fresh perspectives. STEM Inc was thus privileged to partner Givaudan in extending an immensely insightful and inspiring learning opportunity to the students.
It trusts that the scent of discovery at this flavourful symposium will continue to linger in the students’ minds and potentially shape their career aspirations for the future.
Its Principal Flavourist, Ben Kranen, shared his passion for flavours and flavour possibilities while Paul Cheng of
Corporate Charity & Community gave a presentation on the company’s Communities at Source initiative (supported by the Givaudan Foundation). The initiative highlighted Givaudan’s partnership with local producer communities to strengthen their social, environmental and economic fabrics.
Li Cheng, its application technologist, walked a few volunteers through some of her daily work routines, and Low Mei Yin, Regional Innovation Manager, APAC shared upcoming flavour trends. These trends particularly resonated with the educators in the audience who were seeking updated and relevant material to incorporate into their curriculum.
The symposium didn’t stop at sharing sessions but also boasted an exclusive hands-on experience where students were given the opportunity to visit the booths that had been set up for them.
The scent station for instance, featured sourced ingredients involved in Givaudan’s Communities at Source programme and local community efforts through the recycling of drinks bottles. Madagascan vanilla soft serve was available for sampling to highlight this delightful spice, and snacks that were showcased demonstrated the difference when protein masking was applied.
There was a panel discussion which was followed by questions from the students about the industry and what paths they should pursue to become flavourists. As a follow-up to the symposium, a live web chat session was held, involving 20 selected students who took part in the symposium, giving them the opportunity to talk directly with Principal Flavourist, Ben Kranen at the Givaudan Singapore Woodlands site.
The efforts that went into engaging the students at this Symposium bears testament to Givaudan’s recognition of the value students can bring through their new ideas, innovative approaches and fresh perspectives. STEM Inc was thus privileged to partner Givaudan in extending an immensely insightful and inspiring learning opportunity to the students.
It trusts that the scent of discovery at this flavourful symposium will continue to linger in the students’ minds and potentially shape their career aspirations for the future.
