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.
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.