FINDING THE SIZZLE
When most people think of a scientist, they might imagine someone working with pharmaceutical drugs or DNA, for instance. “Dissecting” nuggets and orange soda hardly comes to mind.
Before joining the industry, Loo herself did not know sensory science existed. She stumbled into it.
Having failed to get into medical school, she chanced upon food science and decided to pursue it at the National University of Singapore. Then, while applying for an internship with a company, she was assigned to the sensory department. That was how she began her 15-year-long career.
Thinking back, Loo realises that she always had an interest and heightened sensitivity towards food.
“My grandmother used to prepare soups for us and in my teenage years, whenever my grandmother forgot certain ingredients such as cuttlefish, tomatoes or onions, I would be the only one to notice.
“My mother was always impressed with my observations and that probably became a part of my identity that I embraced while growing up,” she said.
As a sensory scientist however, Loo’s role goes far beyond tasting food. “Sensory science navigates the intricacies of human interaction with food. A sensory scientist investigates how the properties of food are perceived by people,” said Loo.
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