Friday, October 29, 2010
Wednesday, October 20, 2010
Monday, October 25 · 5:00pm - 7:00pm
|Location||Auditorium Room, Library|
Annual General Meeting PMSSMP will be held at 25th October!
To all who interested to become one of the new member on PMSSMP please take note.
Next two weeks we will start our process for selecting the new PMSSMP.
1. 19th and 20th October (Tuesday + Wednesday)
1st year and 2nd Students who interested to become PMSSMP can get the form from our representative. Every year will be allocated only limited number of forms, photostat yourself if the form is no enough.
2. 21st October (Thursday)
Interview for the candidates.
After fill in the form, bring it with you and attend an interview session. The Interview session will be carry out at PM Room,SSMP 1st floor, from 11am to 5pm.
3.22nd October (Friday)
Announcement of short listed candidates.
The list of candidates who passed the interview session will be paste at Foyer SSMP and PMSSMP group @ facebook.
4.25th October (Monday)
5.26th October (Tuesday)
Voting day for new PMs.
for 1st year and 2nd year, votes will be collected after lecture.
while for 3rd year and 4th year, a voting box will be placed at SSMP foyer.
6.27th October (Wednesday)
Announcement of the new PMSSMP board.
So, Every one are invited to attend our AGM meeting on 25th to listen to manifesto of the candidates.
Food coupon, Cop Passport and door gift are provided.
leave comment at PMSSMP group @ facebook if you have any enquiries.
Tuesday, July 27, 2010
Monday, July 19, 2010
Date: 25th July 2010
Time: 7 o'clock in the morning
Each person RM10
- COP PASSPORT
- PARTICIPANT CERTIFICATE
It is worth to try it and you can see th beatiful sabah view when you reach the peak of UMS.
Therefore, hope you all can join it. =)
Saturday, July 3, 2010
In today's modern world where there exists a myriad of temptations – emerges a new type of addiction that is found to be quite appealing to scientists and nutritionists alike but rather scary to people – food addiction. How can it be possible that eating, which is part of a basic human need for survival can turn to be an addiction? Experts say that food addiction starts when the need becomes a want, then the want turns to ‘must’ which is similar to addiction to drugs. With food addiction, you have this unexplainable preoccupation with food.
Food addiction can be simply characterized by an incontrollable impulse to binge on food. Those addicted tend to eat faster than normal, and despite the fact that they already feel full, food addicts still try to eat as much as they can. As opposed to another eating disorder called bulimia wherein an individual goes on an eating binge and tries to fast, use a laxative or force themselves to vomit afterwards, a food addict does not feel the guilt after the act. Just like those who have a drug addiction problem, food addiction leads individuals to feel a different high after they overeat. In other hand, if a food addict is unable to satisfy a craving, there is a physical manifestation of a headache or nausea.
Although there is no one factor which can be pinpointed as the specific cause of food addiction, it is more likely caused by emotional problems such as depression. The food addicts tend to use food as a way to relieve worry or stress. The two major types of food that they are addicted to are fast food and junk food. Recent studies show that the sugar and fat contents of fast foods can be as addictive as illegal drugs or smoking tobacco. If you always feel the urge to stop by your favorite fast food outlet more than three times a week, you may be exhibiting symptoms of fast food addiction. Due to the 'instant' factor of fast food, most people find it convenient to go to a drive-through or stop by a fast food chain restaurant in order to grab a quick bite. However, almost each of items on the menu of a fast food restaurant contain sugary, fatty and salty food. After consuming a serving of burger and fries, the blood sugar peaks – which in turn creates the craving for another snack. This vicious cycle leads to fast food addiction and without sufficient self-control, it is something that you can easily fall victim to.
On the other hand, junk food can be classified as anything which is loaded with fat, calories, salt and sugar without any nutritional value that can be obtained from 'real' foods. The taste, convenience and the 'instant' factor of junk food are what make it so addictive. Fast food like fries, chocolate chips, potato chips and instant snacks are one of the few examples of junk foods that one may be addicted to. It could even be possible that the majority of a general population is addicted to junk foods! However, serious addicts feel the deprivation if they fail to consume this type of food multiple times within a day. In relation to this, sugary and fatty foods are the main components of junk food.
There are several options available in the treatment of food addiction. These include consulting a nutritionist, doctor, psychologist, counselor, or eating disorder specialist. Some tips for avoiding bouts of compulsive eating include:
1. Find out the situations that trigger your cravings; avoid them as much as possible.
2. Drink at least 64 ounces of water daily
3. Exercise regularly
4. Relax by taking deep-breathing exercises or meditation
5. Try to distract yourself until the compulsion to eat passes
(Source: http://www.foodaddiction.ca/, http://www.addictionsweb.com/food-abuse/,http://www.webmd.com/mental-health/food_addiction/default.htm )
Food Additives - Are They Safe??
As much as we may not like the idea; food additives undeniably play a pivotal role in today's food production and supply. There are both advantages and disadvantages to their usage. Among the advantages are, they do allow a growing urban population to have a variety of food year-round and they make possible an assortment of convenience food without the inconvenience of daily shopping.
Let us see what food additives are up for…
Why food additives?
To improve the taste or appearance of a processed food.
To improve the keeping quality or stability of a food.
To preserve food when this is the most practical way of extending its storage life.
Although purposes of food additives are good, one still should...
Check labels for:
1. Artificial Food Colorings
Some of these coloring agents are allergenic and, even worse, some have
carcinogenic properties. Some artificial food colors are suspected of contributing
to hyperactivity, allergies, asthma, learning problems, and concentration difficulties
in children and adults. Specific food to avoid include coloured drinks, color-coated
candies, gummy and chewy candies, and many colored cereals.
Tartrazine (E102) FD&C Yellow No. 5 : Ice cream, carbonated drinks, fish sticks
Allura red (E129)* FD&C Red No. 3 : Carbonated drink, bubble gum, snacks
Brilliant blue (E133)* : Sweets, drinks
Olestra is a synthesized fat substitute first used in potato chips. It's a
non-absorbable oil polymer, thus it's not metabolized by the body. Certain
consumers have reported digestive and other problems from olestra
consumption, including diarrhea and abdominal cramping.
3. Nitrites and Nitrates
Nitrites and nitrates can develop into nitrosamines in the body, which can
be carcinogenic. They are often found in preserved meat, including bacon,
hot dogs, bologna, and salami.
Examples: Potassium nitrate (E249) : Cured meat and canned meat products
Sulfites include sulfur dioxide in fruits, sulfites in grapes and wine, and metabisulfites in other foods, and they sometimes cause allergic reactions. or headaches, nausea, and diarrhea. Anyone suffering from allergies or asthma should minimize or avoid sulfited food.
Examples: Calcium sulphite (E226) : In a vast array of food-from burgers to biscuits
Sugar and high fructose corn syrup are frequent additives, and its overuse can lead to numerous health issues including elevated blood sugar, hypoglycemia, hyperactivity, yeast problems (candida), excessive food cravings, and increased triglycerides (blood fats). Sugar and sweeteners also contribute empty calories toward obesity, dental cavities, and diabetes.
Examples: High Fructose Corn Syrup (HFCS) : Carbonated drinks other sweetened drinks (juices), baked goods, candies, canned fruits, jams & jellies.
6. Artificial Sweeteners
Saccharin has been linked with cancer in laboratory animals, but its widespread use is on the decline. Still, other synthetic sweeteners like Aspartame, and acesulfame-K are widely used in soft drinks, candies, chewing gum and a variety of other products. Two research studies found aspartame to have caused brain tumors in lab animals, and it should be avoided by pregnant women and children under seven.
Examples: Aspartame (E951), Acesulphame K (E950), Saccharine (E954)
Preservatives such as BHA, BHT and EDTA are used in small quantities in
grain products like cereal, soup bases, and other foods containing oil to
prevent rancidity. These are potentially toxic to the liver and kidneys, and they've been known to cause allergic reactions and neurotoxic effects.
Examples: Sorbic acid : Cheeses, cakes, salad dressing
Benzoic acid : Soft drinks, ketchup
8. Artificial Flavors
Artificial flavors represent the largest number of food additives. Most of the food products with artificial flavor additives are highly processed. Both adults and children may exhibit allergic reactions and other health issues from these chemical flavorings.
Examples: monosodium glutamate (MSG), annatto
The first ring donuts were produced in 1847 by a 15 year old baker's apprentice, Hanson Gregory, who knocked the soggy center out of a fried doughnut.
ISSUES ON LENS
A Day In Tambunan…
By: Siti Fatimah
On the 14th of March 2010, a field trip to Tambunan was carried out by the first year students of SSMP. It was participated by 12 students for a Biochemistry assignment where the group needs to perform a research based on the ‘Panggi’ fruit or Panggium. This trip was led by Yong Ket Kong, the group leader, followed by each section leader and vice leader or their representative.
The exact destination for this trip was Kampung Narayat, Tambunan. Just to go Tambunan alone took us about 2 hours of driving and another approximately half an hour from Tambunan to Kampung Narayat. The road heading towards Tambunan was quite challenging for some of us due to its mountainous terrains; some of us even experienced car sickness. We managed to take a pit-stop at the peak of the mountain named Puncak Gunung Mas along the way down to Tambunan.
Upon our arrival, we were warmly welcomed by the villagers with a huge smile on their face. Immediately after that, we started our research by taking a look at the panggi seed followed by questions to one of our respondents, who was the grandmother of Rebecca Chong, one of our group members, assisted by her auntie, Auntie Sophia and several other villagers. Unfortunately for us, the fruit only grows within a short season which is within the month of July, thus missing the chance to personally observe the real fruit itself. However, our disappointment were dissolved when we were given a chance to taste fishes that were fermented using the Panggi fruit. After that, we moved on to the other side of the village where the one and only Panggi fruit tree was located. According to villagers, this plant grows wildly in the forest and no one had ever tried to plant it. Villagers would only harvest the fruit in the forest, and some would sell the seed for high price in the market.
Subsequently, we came back to Rebecca’s grandmother’s house and we were served with ‘air pandan’ and large bananas as our light refreshments. Auntie Sophia then invited us to the Manhua Waterfall for a visit. Their warm Before we left, we extended our heartfelt gratitude and appreciation towards the locals for their warm hospitality and took some pictures for remembrance. From the village, we took a car ride several kilometers down a ‘roller-coaster’ road towards the picturesque Manhua Waterfall. We had fun taking more pictures and enjoyed the spectacular natural scenery. After enjoying the waterfall, we bade farewell to Auntie Sophie, Rebecca and her family for their help, kindness and generosity.
The view from the journey back to UMS was simply breathtaking as the road was surrounded by thick fog, giving us the sensation as if we were in Europe. We arrived safely at UMS around 4.30 pm tired, but full with precious memories and knowledge.
(A project by the students for the students)
3000 muffins were made by 20 SSMP students from the 11th-13th March for a major university event. There will be more projects to come from the Entrepreneurship Exco and the funds received will go into the PMSSMP fund.
Haiti in Hunger
The worst earthquake in 200 years is written in history on January 12th 2010 around 4.53 p.m. (5.53 a.m. in Malaysia). The 7.0 in magnitude Richter scale - struck less than ten miles from the Caribbean city of Port-au-Prince, Haiti. The initial quake was later followed by twelve aftershocks greater than magnitude 5.0 . Structures of all kinds were damaged or collapsed, from shantytown homes to national landmarks. It still in estimate, but the dead is feared to reach 100,000 people, leave only devastation, hunger and poor life condition.
The Haitian crisis is so extreme it forces people to eat (non-food) mud cookies (called "pica") to relieve hunger. It's a desperate Haitian remedy made from dried yellow dirt from the country's central plateau for those who can afford it. It's not free! In Cite Soleil's crowded slums, people use a combination of dirt, salt and vegetable shortening for a typical meal when it's all they can afford. A Port-au-Prince AP reporter sampled it. He said it had "a smooth consistency (but it) sucked all the moisture out of (my) mouth as soon as it touched (my) tongue. For hours (afterwards), an unpleasant taste of dirt lingered." Worse is how it harms human health. A mud cookie diet causes severe malnutrition, intestinal distress, and other deleterious effects from potentially deadly toxins and parasites.
Another problem is the cost. This stomach-filler isn't free. Haitians have to buy it, and "edible clay" prices are rising - by almost $1.50 in the past year. It now costs about $5 to make 100 cookies (about 5 cents each), it's cheaper than food, but many Haitians can't afford it:
-- 80% of them are impoverished in the hemisphere's poorest country and one of the world's poorest;
-- unemployment is rampant, and two-thirds or more of workers have only sporadic jobs; and
-- those with them earn 11 to 12 cents an hour; the country's official minimum wage is $1.80 a day, but IMF figures show 55% of employed Haitians receive only 44 cents daily, an impossible amount to live on.
The Haitian’s life crisis is worsening with the earthquake chain. Necessary humanitary aid is unable to supply to the Haitian. It is still very early in the recovery effort, but millions are likely displaced, and hundreds of rescue teams from all over the world are now descending on Haiti to help where they are able. Various organization from well-known to the small society try to help, giving hope to the survivor. Food stock, clean water supply, sanitation supplies, medical care and donation are sending to Haiti immediately. Our country also involve in helping in various way and mainly through Mercy Malaysia. However, many still need to be done, not only for now but also for the long term. All people around the world trying to help from A to Z, hoping the Haitian can survive day by day. One question rise, where are we in that move ?
CHINESE NEW YEAR
Chinese New Year is a time for families to reunite, not only to welcome in the new lunar year, but also to feast together and wish each other good fortune. Getting ready for the new year can begin as early as the preceding month, when families will be doing all they can to ensure a smooth and auspicious transition from one year to the next. As such, houses are swept and cleaned from top-to-bottom to rid the home of any bad luck that may cling and carry over to the new year.
The eve of the Spring Festival is perhaps one of the most important days of celebration. It is the day for families to reunite and feast on the most sumptuous meal of the holiday. Often the meal will continue after midnight, so that fortunes may also carry over into the new year. Many
new year dishes are served 'whole' - such as whole fish, or whole chicken or duck - as the action of slicing and cutting carries bad connotations, such as severing family ties. As such, food preparation is done sometimes far in advance before the new year to avoid bad omens.
SYMBOLIC OF CHINESE CUISINE
What gives a certain food symbolic significance? Sometimes it is based on appearance. For example, serving a whole chicken during the Chinese New Year season symbolizes family togetherness.
Noodles represent a long life; an old superstition says that it's bad luck to cut them. Both clams and Spring Rolls symbolize wealth; clams because of their resemblance to bouillon, and Spring Rolls because their shape is similar to gold bars.
On the other hand, a food may have special significance during Chinese New Year because of the way the Chinese word for it sounds. For example, the Cantonese word for lettuce sounds like rising fortune, so it is very common to serve a lettuce wrap filled with other lucky food.
Tangerines and oranges are passed out freely during Chinese New Year as the words for tangerine and orange sound like luck and wealth, respectively.
On New Year's Day, the Chinese family eat a vegetarian dish called "jai." The various ingredients are root or fibrous vegetables. These include:
* Lotus seed - signify having many male offspring
* Ginkgo nut - represents silver ingots
* Black moss seaweed - is a homonym for exceeding in wealth
* Dried bean curd is another homonym for fulfillment of wealth and happiness
* Bamboo shoots - is a term which sounds like "wishing that everything would be well"
* Fresh bean curd or tofu is not included as it is white and unlucky for New Year as the color signifies death and misfortune.
ISSUES ON LENS
There are 1.02 billion undernourished people in the world today. That means one in nearly six people do not get enough food to be healthy and lead an active life. Hunger and malnutrition are in fact the number one risk to the health worldwide means greater than AIDS, malaria and tuberculosis combined. Among the key causes of hunger are natural disasters, conflict, poverty, poor agricultural infrastructure and over-exploitation of the environment. Recently, financial and economic crises have pushed more people into hunger. South Asia has the highest levels of child malnutrition in the world, according to the International Food Policy Research Institute. The report says the current hot spots of hunger and under-nutrition are in South Asia and Sub-Saharan Africa. A Unicef report said half of the world's under-nourished children live in South Asia. The Washington-based institute released the Global Hunger Index ahead of World Food Day on 16 October. According to its findings, the 10 countries with the highest levels of hunger are all in Sub-Saharan Africa. However it says that: "South Asia has higher levels of child under-nutrition than Sub-Saharan Africa, but Sub-Saharan Africa has higher rates of child mortality."The UN's Food and Agriculture Organisation (FAO) is warning that 27 sub-Saharan countries now need help. But what appear as isolated disasters brought about by drought or conflict in countries like Somalia, Malawi, Niger, Kenya and Zimbabwe are in reality systemic problems. It is African agriculture itself that is in crisis, and according to the International Food Policy Research Institute, this has left 200 million people malnourished.
It is particularly striking that the FAO highlights political problems such as civil strife, refugee movements and returnees in 15 of the 27 countries it declares in need of urgent assistance. By comparison drought is only cited in 12 out of 27 countries. The implication is clear - Africa's years of wars, coups and civil strife are responsible for more hunger than the natural problems that befall it.
Source: www.wfp.org/hunger; www.bbc.co.uk
TALKING ON TECHNOLOGY
NEW FOOD SAFETY TECHNOLOGY FOR EGGS
The US Department of Agriculture's Research Service (ARS) scientists have filed a patent on microfiltration technology that can protect pasteurized liquid eggs from food safety threats. These threats include both naturally occurring spoilage bacteria and pathogens.
Consumers can avoid illness by properly preparing and cooking the eggs before consumption, but the researchers have found that the new technology can compensate for the shortcomings of thermal pasteurization . The technology - crossflow microfiltration membrane separation (CMF) - removes more pathogens than
thermal pasteurization. And it does so without affecting the egg’s ability to foam, coagulate and emulsify, meaning that CMF-treated eggs could be safely substituted for pasteurized eggs in angel food cake and other products where those characteristics are desired.
In a pilot-scale study, CMF was shown to remove about 99.99% of inoculated Salmonella enteritidis from unpasteurised liquid egg whites. The technology can also be used to remove bacillus anthracis spores from egg whites. Although effective in its own right, CMF works best when used as an accompaniment to pasteurization, not a replacement for it.
- During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were so valued for their vitamin C content that miners traded gold for potatoes.
- Since Hindus don't eat beef, the MacDonald's in New Delhi makes its burgers with mutton.
- In a true Chinese meal, the last course is soup because it allows the roast duck entree to "swim" toward digestion.
Assalamualaikum and hello….
This is the first edition of Foodbites in 2010 and released under the new board of PMSSMP!! Hooray... On this issue, we bring to u news about our friends in Haiti, which recently has been struck by the natural disaster. Last not least, our team hope you all enjoy this newsletter. Well as a warp, we wishing all UMS student will pass the midterm with flying colour. Enjoy your reading and meet again in next edition!
Friday, July 2, 2010
The speech giving session and seminar talk started at 11 a.m. The speech giving session began by the chairman of SSMP Career Day, Cheah Weixin and followed by our dean of SSMP, Prof. Madya Dr. Mohd Ismail Abdullah. After that, the seminar talk began. The talk is given by Mr. Yap Cheen Boon who is the manager of Cap Kuda Company and the chairman for Federation of Sabah Manufactures Food and Beverage. Then, the talk is followed by Dr. Roszehan, the director of Industry Training Programme. During the Q & A session, the students ask questions about career and Industry Training Programme enthusiastically. Mr. Yap and Dr. Roszehan helped them to answer all of their doubts.
The seminar talk ended at around 2 p.m., the students moved to foyer to look on the exhibition. At 2.30 p.m., there was a sharing session that conducted by our 4th year Food Science and Food Technology seniors. The event ended at 3.30 p.m. After cleaning, all of the committees left at around 4.30 p.m.
Our school SSMP had organize an educational trip to Cap Kuda Coffee Factory & Simply Chocolate Factory. It is indeed a fun way of learning and applied what we had learned from the school to the outside world. In the Food world, it is vital that the students are able to applied the knowledge they acquire to reality of food production. Thus field trips such as these are an eye opener and as a 1st exposure to the student in real life.
The first stop is the coffee factory. Coffee is also one of the most outstanding industry as millions and millions of consumer are taking it daily. In the factory, we are expose to the type of coffee and how it is manufactured. Golden rules in coffee production are also given to us verbally. We are also to view different massive, sophisticated devices used in the production. Hence, this expose us more into the food world.
The second stop is the chocolate factory. Chocolate as we know is a very tantalizing delicacy. It is also one of the most attractive candy in the pastry world. Thus, visiting to such factory enable we to learn more about the food. For instance, we are able to observe personally how chocolate is manufactured and it’s process. Beside we are exposing to the variety of chocolate in Sabah. Lastly, really lucky, we are able to get the fresh test of little piece of different chocolate produce by the factory.
Lastly, this trip is really meaningful as it can give us memories by binding bonds between our school mates but also increase our exposure to the food world.
Monday, March 22, 2010
Tuesday, March 16, 2010
Monday, March 15, 2010
A basketball tournament for women’s team – SSMP versus SPE was held on February 27, 2010 at sport complex. The game started at 5.10 p.m. and ended at 5.40 p.m. Our school representatives were Chan Shet Teng, Lee Kah Nyan, Chong May Yee, Ming Hui, Josy , Ai Ling, Annie Chua, Shirley Chong Li Fang.
Start from the beginning, SPE team got a good lead. Even though our school team tried very hard in playing the game, our school team still to be no match for SPE team. This was because SPE team was the champion for last year’s basketball tournament and our school representatives were just beginners in playing basketball. As a result, the game was ended up with 2 versus 24 (SSMP versus SPE).
The second match of basketball tournament for women’s team was held on February 28, 2010 at sport complex. The match started at 5.50 p.m. and ended at 6.20 p.m. The match was SSMP team versus SPPS team. Our school representatives were Chan Shet Teng, Josy, Annie Chua, Shirley Chong Li Fang, Ai Ling, Chan Nan Chee, Loh Kar Woen, Chong May Yee, Lim Hui Shan, Wong Chiu Yen.
This match is considered as drastic match and one of our school representatives was falling down during the match. Unfortunately, during the first round of the match, our school team was unable to get any points. However, our opponent was able to shoot three balls. During the second round, our school team managed to get two points and SPPS team shot a ball again.
Finally, the result for the second match SSMP versus SPPS was 2 versus 8.
For the third match of basketball tournament for women’s team was held on March 2, 2010 at sport complex. The match started at 5.00 p.m. and ended at 5.20p.m. This match was SSMP team versus SST team. Our school representatives were Chan Shet Teng, Josy, Shirley Chong Li Fang, Ai Ling, Chan Nan Chee, Loh Kar Woen, Lim Hui Shan, Wong Chiu Yen.
This match can said that may be we are used wrong technique or we lack of practice. Therefore, we have lost a lot of mark during this match. We just able to shoot one ball during second round of the match.
Finally, the result of this match was 2 versus 12 which is SSMP versus SST.
For the forth match and also the last match of basketball tournament for women’s team was held on March 11, 2010 at sport complex. The match started at 5.00 p.m. and ended at 5.20p.m. This match was SSMP team versus SST team. Our school representatives were Chan Shet Teng, Josy, Annie Chua, Shirley Chong Li Fang, Ai Ling, Loh Kar Woen, Chong May Yee, Rachel, Chong Wan Yue, Wong Chiu Yen.
This match is considered the best we have play among the four match. We are able to shoot the 3 balls during the first round of the match. However, we are lack defense so that opponent had shot the third ball at the last 2 seconds of the first round. After that, the second round of the match, we had managed to shot one ball of the penalty.
Although our school team had tried their best in this match, however, they still can’t win. Anyway, the game was ended up with 7 versus 12 (SSMP versus SSS).
Friday, March 12, 2010
Saturday, February 6, 2010
Yang Di-Pertua: AMIRAH BT MOHD SALIM
Timbalan Yang Di-Pertua I: TAI GUAN WEE
Timbalan Yang Di-Pertua II: YAU KIAN HUNG KEVIN
Setiausaha: CHUA PEI CHIN
Timbalan Setiausaha: AMALINA AMIRAH BT NON
Bendahari: MOHD ZUKRIMAN BIN MOHD ZULKIFLI
Timbalan Bendahari: CHAN NAN CHEE
Exco IT & Grafik: CHAN SHET TENG
Exco Penerbitan & Informasi: SITI FATIMAH AZAHARA BT BUBIN
Exco Sukan & Rekreasi:YOW GIM YONG
Exco Projek & Protokol: GOH SU EARN
Exco keusahawanan: MUNIFA BT ABDUL AZIZ
Exco Kebudayaan & Perpaduan: SITI NORSHUHADAH BT ABDUL KHALID
Exco Hubungan Luar & Diplomatik: WONG SWEE YOONG
Exco Program & Akademik: CHEAH WEI XIN
Exco Pengaduan & Kebajikan: NOR ADZMIE BIN MOHD NOOR
I'm CHAN SHET TENG, first year from FOOD SERVICE is the EXCO IT & GRAPHIC for SESI 2009/10.
Do you all recognized them? The pictures above are the PMSSMP for SESI 2009/10. So, if anything you all can directly ask them.
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