Dr. Gan Heng Hui is a distinguished independent consultant focusing in integrated food solutions. She serves as the Co-Chair for Food Products in the Standard Development Organisation (Singapore Food Standard Committee), where she contributes her extensive knowledge to the advancement of food safety standards.
During her tenure as a Senior Specialist (Food Chemistry & Safety) and Senior Lecturer at Nanyang Polytechnic (NYP), Heng Hui spearheaded applied research and development in product innovation, implemented robust food safety quality systems, and trained international delegates. Her areas of specialization include regulatory compliance, food safety and quality management, food security and sustainability and product innovation.
Heng Hui developed a mandatory course "To Perform Food Cargo Inspection" for the Inspection Body Recognition (IBR) Programme; “Good Manufacturing Practices (GMP) and Good Handling Practices (GHP) for Ready-to-Eat Raw Fish and Fisheries Products” for SEAFDEC Marine Fisheries Research Department (MFRD).
Prior to her role in NYP, Heng Hui managed Regional Supply Quality for YUM! Restaurants International, where she oversaw second-party supply-quality audits and the training of Quality Assurance personnel across regional franchise business units.
Heng Hui possesses a comprehensive skill set that includes expertise in HACCP, Food Safety Management Systems (FSMS), and ISO 17025 Laboratory Management; and holds several prestigious certifications, such as: BRC Global Standard for Food Safety 9, CQI and IRCA Certified ISO 22000:2018 Lead Auditor for FSMS and FSSC 22000 Version 6 FSMS Internal Auditor
In addition, she is a Registered Management Consultant and a trainer for Singapore’s Food Safety Course Level 4 (FSMS).
Research & Development for seafood using High Pressure Processing (HPP) to improve shelf-life yet retained product sensory quality. Conducted a regional training course on HPP technology for fish and fishery products. This demonstrated the expertise in product innovation, process optimisation and food safety management.
As the Project Lead, she managed the project timeline, designed the project plan, and executed the process from concept to results. She also conducted training, explaining the outcome—demonstrating that HPP successfully extended the shelf life of ready-to-cook fish and fishery products from 5 days to at least 19 days.
Manufacturing
Manufacturing
Foods
Foods
Materials
Manufacturing
Chemicals
Materials
Infocomm
Electronics
Foods
Foods
Personal Care
Chemicals
Manufacturing