Instructor – Food, Nutrition and Gut Microbiome, Singapore

Programme: Specialist Diploma in Culinary Wellness Mode:
Online (Live Sessions via Zoom) At Sunrice GlobalChef Academy Online Platform Schedule:
Every Thursday, 9:00 hrs - 12:00 noon or 13:00 to 16:00 hrs (7 sessions) Learner Profile:
Adult learners (aged 19 and above) from healthcare, F&B, and wellness-related fields Overview The SDCW stands out as a transformative programme by placing a strong emphasis on gut microbiome studies alongside disciplines such as food psychosociology, entrepreneurship, culinary science, and food chemistry. It empowers learners to explore the connection between the microbiome and overall health while acquiring practical culinary skills through hands-on sessions that feature Eastern and Western cuisines, including BlueZone practices. Participants gain insights into consumer behaviour, food composition, and the science of food. Culminating in a capstone project, the program equips learners to innovate and create wellness-focused solutions while fostering entrepreneurial skills to develop and manage impactful, health-centric approaches tailored to unique requirements. It aligns with Singapore's national goals of enhancing health and well-being while complementing existing tertiary courses Module 5, on Food, Nutrition and Gut Microbiome, will be conducted entirely online, with live weekly sessions and interactive facilitation. Learners will be guided to connect emerging microbiome science with real-world culinary and dietary practices, culminating in a capstone project on
Food as Medicine . Module Objectives The module aims to: . Explain the structure and function of the gut microbiome and its link tooverall health. . Examine current research, including the REMEDY study and related evidence on personalised nutrition. . Discuss the roles of fibre, prebiotics, probiotics, and fermented foods in maintaining gut balance. . Explore perspectives from Traditional Chinese Medicine (TCM) and Ayurveda on digestion and gut wellness. . Enable learners to apply a 'gut health lens' to everyday food choices and meal design. . Guide students in completing a capstone project on
Food as Medicine
through evidence-based analysis. Note: All notes have been provided by Amili, the premier precision gut microbiome company in Southeast Asia, based in Singapore AMILI -Advancing Gut Health Through Microbiome Science Module Breakdown (7 Lessons of Teaching) Lesson 1: Understanding the Gut Microbiome . Overview of microbial diversity, gut-brain axis, and immune regulation. . Role of diet and environment in shaping gut flora. Lesson 2: REMEDY and Related Studies -Personalised Nutrition . Discussion of recent clinical and epidemiological studies. . Interpretation of how individual responses to food vary by microbiome composition. Lesson 3: Fresh, Fibrous, and Fermented -Critical Concepts in Gut Health . Practical exploration of prebiotic and probiotic foods. . Fermentation processes and their benefits. Lesson 4: Traditional Chinese Medicine(TCM) and Gut Health . TCM principles of digestion and organ balance. . Integration of warming/cooling foods and digestive tonics. Lesson 5: Ayurveda and Gut Health . Ayurvedic concepts of
agni
(digestive fire) and
doshas . . Traditional dietary guidelines for balance and microbiome-friendly living. Lesson 6: Food Through a Gut Health Lens -Practical Application . Translating science into kitchen practice. . Case discussions, meal planning, and mindful cooking. Lesson 7: Project Guidance and Discussion . Mentoring students on their final capstone:
Food as Medicine . . The project deliverables for this module include: A consumer education plan (e.g., labelling, website content, or an awareness campaign). A scientific rationale outlining the gut health benefits. A revised nutritional comparison table, accompanied by a 200-400-word analysis explaining how the changes enhance gut health. Instructor Qualifications Academic Background: . A
Master's degree or higher
in Nutrition, Food Science, Dietetics, or a related biological or health science discipline, or equivalent professional experience demonstrating subject-matter expertise. . Desirable: Training or research in microbiome science or equivalent professional experience demonstrating subject-matter expertise, culinary nutrition, or integrative health. Experience: . Minimum 3 years of teaching, training, or professional practice in nutrition, culinary science, or wellness education. . Preferably have familiarity with evidence-based practice and current microbiome research. research. . Preferably be able to integrate both modern scientific and traditional food system perspectives (e.g., TCM, Ayurveda). Skills: .
Strong communication and facilitation skills suited to adult learners. . Proficiency in online teaching tools and virtual classroom management. . Ability to supervise and assess student projects and provide constructive academic feedback. Deliverables .
Deliver 7 Lessons of structured teaching (7 online sessions). Can also teach 1 or 2 of the sessions as per the discussion. . Use the provided material and share any additional material used for the class with the Academy. . Collaborate with the academy facilitator to ensure smooth online class flow. . Supervise and assess the
module 5
capstone project. . Submit student evaluations and feedback summaries post-module.