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Singapore National Academy of Science (SNAS)

Singapore National Academy of Science (SNAS) coexisted with IPS, SNIC, SMS and SIBiol as a learned society to promote and popularise science and technology in Singapore. At that point, SNAS was responsible for the publication of the SNAS journal, and additionally sort out the SNAS congress.

At some point in the mid-seventies, the four societies were integrated into SNAS. There was a possibility that the individual societies will disappear and their members would become individual members of SNAS under different sections i.e. physics, chemistry, mathematics and biology; or maybe the societies would remain with members having dual membership of their society and SNAS.

Just about ten years after the fact in 1975, a thought was to Dr Lee Chiaw Meng who was then the Minister for Education, to make SNAS to be a federation of societies. SNAS will become the professional and academic body for Singapore Scientists. Officially founded in 1976, SNAS became an umbrella organisation with the dual objectives of:

-promoting the advancement of science and technology in Singapore
- representing the scientific opinions of its members.
- When SNAS was reconstituted, its earlier role was then taken over by the Singapore Association for the Advancement of Science.

Please visit their website for more information: Singapore National Academy of Science (SNAS)

Secretary of SNAS
Dr Leong Lai Peng who is our SNIC Council Member is also the secretary of SNAS.

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Dr Leong Lai Peng

Dr Leong Lai Peng is a lecturer of the Food Science & Technology Programme at NUS. She obtained B.Sc. (Hons) in Biochemistry major in Cell and Molecular Biology and developed a keen interest in the subject of food and beverages after working for fast food outlet, palm oil refinery and nutrition outlet. She was awarded MSc (distinction) from the University of Leeds in Food Science and granted a research scholarship by the European Union to study for a PhD in Food Science. Her research focuses on the kinetics of chemical reactions in foods which include the Maillard reaction and reactions involving antioxidants.  Dr Leong also works on shelf life extension and prediction of foods in which both chemical and physical methods were used.  Her team also studies the extraction of antioxidants from tropical plants and fruits and develop methods for the analysis of compounds that are important in foods.  In SNIC, Dr Leong is actively involved in the promotion of chemistry and had pioneered and chaired the first three National Chemistry Week in Singapore.  She is also involved in the organisation of the Singapore Junior Chemistry Olympiad (SJChO).  During university vacations, Dr Leong also conducts workshops on the science of foods which include popular topics like sensory science, elements of food colloids (e.g. food ingredients used in molecular gastronomy) etc.  Dr Leong served as a member of the Technical Committee on Chemical and Biological Testing of SAC (Singapore Accreditation Council) on behalf of SNIC and is currently one of their technical assessor. Dr Leong is also actively involve in food product development.