Lau Kum Yee is a veteran food scientist with more than 20 years of experience in the areas of pedagogy, food product development, glycemic index and food safety.Â
Kum Yee holds a Degree in Nutrition and Food Science from the University of California at Berkeley and a Master's Degree in Dairy Science from Cornell University.
​She is professionally trained in baking by the U.S. Wheats Association as well as the San Francisco Baking Institution. During her tenure as a lecturer and researcher at Temasek Polytechnic and Singapore Polytechnic, her passion for baking science and Asian culinary arts inspired her to continuously create various low glycemic index food products.
​Dismayed at the lack of commercially availabile good-tasting low GI ingredients and products in our local food scene, and spurred by her father's experience, she was motivated to introduce Asian-focused low GI products. Along with her sister, Seok Yee,  they started Nuvojoy. They have spent more than 5 years to meticulously developing and clinically testing Nuvojoy’s range of low GI Asian products before launching them.