Hui Min Lim

"I get to contribute to enhancing the quality of life and the wellbeing of Singapore people by working with food and beverage operators to educate them on nutrition."

What was the best part of your time at UQ?

One of my fondest memories from my time at UQ was my weekly volunteering role with the Good Start Breakfast Club, an Australian Red Cross initiative aimed at promoting healthy eating habits and increasing awareness of having a well-balanced diet. I helped run the program at Deception Bay North State Primary School, and I miss the time I spent interacting with the students there. My volunteering experience with the Australian Red Cross helped reaffirm my career interest.

I also enjoyed meeting people through being an active member of student clubs and societies like UQMSA (University of Queensland Malaysian Student's Association, UQSSS (UQ Singapore Students' Society), ACYA (Australia China Youth Association), UQ Acoustic Society and the UQ Food Science Club.

What kind of work do you do as part of your job?

I’m a nutritionist working with the Health Promotion Board in Singapore to manage key programmes such as the Healthier Dining Program, an initiative created by the government’s Healthy Food and Dining Department.

Duties of my current role include:

• Assessing nutrient analyses submitted for approval by food and beverage companies or nutrition service providers companies.
• Providing consultation on recipe modifications to ensure food and beverage items fulfil requirements for endorsement and comply with nutritional guidelines.
• Assisting food companies who partner with the Health Promotion Board to conduct a nutrient analysis and compute caloric values for dishes for endorsement using nutritional analytical software.
• Data analysis of industry market trends to address market gaps and identify key drivers of operational decision-making to uncover potential opportunities for driving increased uptake by food and beverage companies in key Health Promotion Board initiatives and accreditations.

Prior to becoming a nutritionist, the skills and knowledge I gained from my science degree helped me to secure a job as a development technologist at Nanyang Polytechnic.

What do you enjoy most about your field?

Using my expertise in food science and nutrition, I get to contribute to enhancing the quality of life and the wellbeing of Singapore people by working with food and beverage operators to educate them on nutrition and support them to create healthier recipes and increase the range of healthy food or beverage options available on their menus or in their product range.

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