Connecting through food

Year 3 student Shania Wang E-Jen lived at Residential College 4 (RC4) previously and found it a highly enriching experience where she gained the confidence to be more outspoken and independent. To build on this positive experience, she decided to venture abroad for a Student Exchange Programme at the University of Alberta (UofA), Canada. 

E-Jen, who reads a Major in Food Science and Technology and a Minor in Nutrition, has a keen interest in applying creativity to food solutions. She says, “Food has always been a source of comfort and joy for me. I hope to be able to explore the connection between nutrition and food science, as well as expand my knowledge through immersions in the food and beverage industry.” 

Food is a window into a country’s traditions, and is intertwined with its cultural identity, history, and even social dynamics – studying abroad gave E-Jen the unique opportunity to discover these rich and diverse nuances of food. 

In her SEP, she took up new courses, for instance, learning about different dietary habits throughout the lifecycle in the Canadian context (vs in Singapore). She also gained hands-on insights into the production of commercial sourdough, alcohol and fermented meats by getting to taste test differently fermented products. 

Taking up the course Nutrition Across the Lifespan also gave her exposure to Canada’s nutrition policies and measures, boosting her overall understanding of nutrition practices worldwide, the cultural nuances as well as the practical applications of food science and nutrition.  

Adapting to the local learning style proved challenging at first – coursework in Canada is strongly focused on mini projects and group discussions – but the open learning culture nevertheless encouraged E-Jen to reach out to her professors and newfound friends. “Meeting people from different majors, cultures and walks of life nudged me to become more open-minded to trying new things and to speak up more,” she says.   

Beyond academics, E-Jen decided to take every opportunity to immerse herself in university life and local culture by participating in UofA activities such as hostel gatherings, school support events and dance classes. 

“I distinctly remember fearing for my life trying to get to a campfire because we kept sliding down snow-covered slopes and stairs even in our boots,” E-Jen says. Learning to acclimatise to the cold was not easy, but this led to unforgettable experiences such as the Edmonton DeepFreeze event which embraces the cold with winter festivities like maple taffy made on fresh snow or outdoor ice sculptures.

Her SEP experiences have reinforced her interest in pursuing food science and widened her perspective on the various avenues where food is relevant. 

“Beyond food products, I hope to employ food as a means to contribute to society, for instance, through social causes or by improving food security through accessible, affordable and nutritious food solutions.”