Centre For Functional Food & Human Nutrition

To improve human health and well-being by driving innovations through nutrition.

The Centre for Functional Food & Human Nutrition (CFFHN) aims at:

  • examining the therapeutic benefits of functional food ingredients and translate their benefits into the design and development of innovative functional food products.
  • conducting essential nutrition education to the public to improve health and well-being.
  • teaching and training food scientists and nutritionists for the emerging functional food and nutrition industry.

Announcements

Capabilities

Clinical Nutrition / Metabolic Study

Our team of experienced Principal Investigators and Clinical Research Coordinators designs and conducts clinical researches that examine the clinical/ functional properties of food products and their ingredients, as required by trial protocol. Our laboratory allows for analysis of various markers of metabolism and clinical manifestation, as well as processing and storage for human biological samples. We have wide-reaching analysis capabilities, including:

1.1. Biochemistry

    Substrates
    - Albumin
    - Bicarbonate
    - ilirubin - direct / total
    - Calcium
    - Creatinine - enzymatic or jaffé
    - Iron
    - Magnesium
    - Phosphorus
    - Total protein
    - Urea
    - Uric acid

    Enzymes
    - ALP
    - ALT/ GPT
    - Amylase
    - AST/ GOT
    - Creatinine kinase
    - GGT
    - Lipase

    Electrolytes
    - Chloride
    - Potassium
    - Sodium

    Hormones
    - Insulin
    - Ghrelin
    - Glucagon-like peptide-1 (GLP-1)
    - C-peptide
    - PYY

    Proteins
    - C-reactive protein

    Absorption / Malabsorption Markers
    - Breath Hydrogen
    - Breathalyzers
    - Continuous Blood Glucose Monitoring

    Cardiovascular risk markers
    - Cholesterol
    - High-density lipoprotein cholesterol
    - Low-density lipoprotein cholesterol
    - High sensitivity c-reactive protein
    - Triglyceride

    Diabetes markers
    - Glucose
    - Glucose hemolysate
    - HbA1c
    - Microalbumin

    Other health markers
    - Antioxidants
    - Cytokines
    - Inflammation markers
    - Oxidative stress markers

1.2. Clinical/ Nutrition

    - Anthropometry

    - Blood pressure

    - Body composition analysis

    - Energy expenditure analysis

 

All studies are conducted in our centre and overseen by our experienced Clinical Research Coordinators, with ethics approval by the Nanyang Polytechnic Institutional Review Board. All analyses are performed in-house in our analytical laboratory and overseen by our Senior Laboratory Technologist. Our centre has collaborative relations with local, national, and international academic institutions and research hospitals, allowing us to broaden the scope of our clinical research as required by the trial protocol.

Nutrition status assessment

At Nanyang Polytechnic Centre for Functional Food & Human Nutrition, nutrition status will be assessed via the four standard methods used by our qualified dietitians and nutritionists:

  • Anthropometry
  • Biochemical
  • Clinical
  • Dietary

 

Anthropometry assessment includes:

  • Weight
  • Height
  • Body mass index (BMI)
  • Waist circumference
  • Midarm circumference
  • Midarm tricep skinfold
  • Calf circumference
  • Hip circumference
  • Waist-hip circumference ratio
  • % body fat mass
  • % body lean mass (by air displacement plethysmogram or bioelectrical impedance analyses)
  • Basal energy expenditure (by indirect calorimetry)

 

Biochemical analyses include:

  • Albumin
  • Ferritin
  • Hemogoblin
  • Transferrin

 

Our dietitians carry out the following dietary assessments:

  • 24-hour dietary recall
  • Food frequency questionnaire
  • Dietary history
  • Food diary technique
  • Observed food consumption

Satiety Testing

Determining the satiety effect of food product is very relevant in today’s market, with significant implications for weight management. Our scientific team customizes study designs/ protocols offering food intake measures and satiety assessment to meet your specific objectives. All studies are conducted in our centre and overseen by our experienced Clinical Research Coordinators, with ethics approval by the Nanyang Polytechnic Institutional Review Board. All analyses are performed in-house in our analytical laboratory and overseen by our Senior Laboratory Technologist.

Ongoing Projects

S/N Project Collaborators Funding Students trained so far Status

1

Bioavailability study of equol-enriched soy yogurt

-

NYP CDPP/ FYP

8 FYP

On-going

2

Anti-ageing properties of black garlic

Defu Foodstuff

SPRING ICV

-

On-going

3

Validation of epicatechin content in activated nut products

Superlative Food

SPRING ICV

-

On-going

4

Food additive exposure in Singapore

-

FYP

2 FYP

On-going

5

Web-based lifestyle assessment of Singapore adolescents

-

FYP

1 FYP

On-going

Completed Projects

S/ No

Project

Collaborators

Funding

Students trained so far

Status

1

Effects of dietary phytosterols on inflammation and lipid peroxidation in vivo

BASF Southeast Asia

BASF Southeast Asia

6 FYP

Completed

2

Effects of black and white garlic supplements on the lipid biochemistry profile in mildly hypercholesterolemic individuals

Defu FoodStuff

Defu Foodstuff

6FYP

Completed

3

Nutrition and physical activity assessment of male adolescents about to commence National Service

Newcastle University

FYP

4 FYP

Completed

4

Validation of nut activation processes

Superlative Food

NYP FYP

 

Completed

5

Nutritional assessment of older, free-living adults in a Northeastern community of Singapore

People’s Association

NYP FYP

8 FYP

150 DFSN students

Completed

6

Differential biological activity of black & white garlic

-

NYP FYP

5FYP

Completed

7

Differential biological activity of daidzein and equol

-

NYP CDPP/

5 FYP

Completed

8

Antimicrobial and antioxidant properties of vendor’s formulations

Antioxidant Centre Pte Ltd

SPRING ICV

3 FYP

Completed

9

Equol in cow’s milk

-

NYP CDPP/ FYP

2 FYP

Completed