Singapore
Gabrielle Koh is an experienced scientist in the field of food research and innovation. Currently, she holds the position of leading a team of young scientists at Nestlé R&D Singapore, where they focus on developing ingredient and process technologies to create consumer-centric products. In addition to her scientific expertise, Gabrielle is also a certified project manager, specializing in scoping and leading long-term research projects. Gabrielle's career began as a lecturer in Food Chemistry before transitioning to a research scientist role at Nestlé from 2010 to 2015. During her time at Nestlé, she successfully established a flavor research lab and revitalized the analytical infrastructure for liquid systems and dough characterization. In 2016, she joined A*STAR and established a five-year research program centered around food structure engineering. Between the year of 2018 - 2021, Gabrielle gained valuable knowledge in starch chemistry and application science while working at Ingredion, a leading starch producer. Her specialization lies in food structure and flavor development, utilizing functional ingredients such as proteins, hydrocolloids, polysaccharides, carbohydrates, and surface active agents. Throughout her scientific career, Gabrielle has gained extensive technical expertise in materials characterization, as well as product and process development. She is particularly well-versed in savory, beverage, and ice cream applications. Gabrielle is driven by a passion for discovering new knowledge and applying it to food in order to bring value to consumers. She also finds great fulfillment in developing and mentoring young scientists, helping them to achieve their career goals. With over 7 years of people management experience, Gabrielle is adept at leading and guiding her team to success.
I lead a team of scientists and technologists. My primary focus is on developing innovative solutions to enhance the nutritional, textural, stability, and flavor performance of various food products, with a particular emphasis on powder and liquid beverages, dairy systems, and ice cream. Our approach involves utilizing a toolkit of natural ingredients and scalable process technologies. Our work is structured around project-based initiatives, and I apply project management methodology within our scientific setting. This allows for effective collaboration between my team, product developers, and process engineers, ensuring seamless solution transfer and successful industrial scale-up. In addition, I actively seek out new market opportunities and technologies, constantly scout and formulate innovative ideas to incorporate into our project pipelines. Establishing and managing external collaborative projects are part of my role. I have a diverse range of skill sets, including expertise in ingredient chemistry, specifically in the areas of carbohydrates, polysaccharides, proteins, and emulsifiers. I also have a deep understanding of various process technologies, both in powder and liquid processing. I am passionate to continuously push the boundaries of food innovation, leveraging my expertise in ingredient chemistry and process technologies to develop cutting-edge solutions that meet the evolving needs of the industry.
In this role, I ideated and managed innovation projects in savory, noodles and pet food segments. My main responsibilities were: [1] Concept and formulation development in sauce, dressing, noodle, pasta, ready-to-eat meal, gravy, soup, instant porridge and pet food [2] New ingredients/ systems development (starch and blends with hydrocolloids/ proteins), characterization and application into the target segments [3] Ingredients performance evaluation and communication with global and regional markets on their values (including product launch) [4] Rheological method development and analysis for food polymers and food systems. Data interpretation into meaningful textural attributes [5] Technical content generation for digital marketing [6] Training materials development to support internal technical and go-to-market team [7] Engage clients and promote Ingredion's solutions to meet their needs I was also the technical lead for rice-based innovation projects in APAC. With Ingredion, I started my role as people manager. It was a rewarding experience.
I was an Assistant Head at Biomedical Research Council, Food & Nutrition Cluster. This role enabled me to gain greater insight on collaboration between public and private sectors to drive innovation and economic growth. My key responsibilities were : [1] Food structure, engineering and nutrition research programme development which include: -Trends, gaps and markets identification - Research partners identification and engagement (global and regional, private and public) - Research scope and KPIs determination - Research proposal drafting - Research grant application [2] Project management (strategic planning, budgeting, scheduling and management) - Involve thorough stakeholders management and effective communication between multiple research partners and performers [3] Industry/ business engagement and development - Establish close relationship with key players in the food industry globally, from food ingredient companies to final packaged food manufacturers - Understand their needs and link them up with relevant research performers in Singapore
Returned to Nestlé R&D Singapore after a year mission in Switzerland. Upon returning, I was tasked with several research projects focusing on flavor generation and analytics; and to a lesser extend project on texture generation as well. I continued to strengthen my expertise in flavor science (flavor generation and aroma analytics) food structure generation (hydrocolloids chemistry, rheology and texture analysis). In addition to analysis, my role also include product development and prototyping, concept validation, experimental design, planning, upscale from lab to pilot plant processing.
I took on the role as associate hydrocolloids scientist at Nestlé Research Center in Lausanne, Switzerland. I was the scientist staffed in a major research project aimed to reduce fat in coffee creamer. My expertise in hydrocolloids, gel and analytics were leverage in the role. [1] Specializes in carbohydrates, soluble fiber & hydrocolloids chemistry, characterization (rheology), functionality and application [2] Work in projects that involve multiple departments, external collaborators and research centers.
Joined Nestlé R&D as a junior researcher. I successfully established a flavor research lab and rejuvenated analytical methodologies to characterize liquid system (such as sauces, beverage) and dough system. I was the scientist staffed in research projects around spice roasting, impact of wheat flour on dough quality, aroma profiling of culinary products. Some of my key responsibilities were: [1] Flavor analysis/profiling of food products and raw ingredients [2] Physico-chemical characterization of flour and dough [3] Assessment of carbohydrates digestibility and their roles in nutrition [4] Research lab management and maintenance [5] Participation in teams for product improvement and innovation