生物论文代写 Nestl Expanded Beyond Its Traditional Product
The purposes of the industrial attachment programme is to nurture students to be effective and productive to their future employment organizations, as the industrial attachment programme supplements NTU’s in-house practical professional training, lessen on-the-job training(s) of students, and/or instill the positive work attitude and professionalism.
Company profile overview
Henri Nestlé, a trained pharmacist, founded Nestlé Company in 1866. With the motivation of searching for a healthy and economical alternative of infant nutrition for mothers who were unable to breastfeed, he developed a baby cereal: Farine Lactée Henri Nestlé (translates to baby cereal). With this new product, Henri Nestlé hoped to achieve his ultimate goal of combating infant mortality due to malnutrition.
In the 1920s, Nestlé expanded beyond its traditional product line of milk-related products. After Chocolate–the Company’s second most important product line, new products followed steadily: Milo (powdered beverage), powdered buttermilk for infants, and in 1938, Nescafé, the popular household coffee.
Focusing on convenient, nutritious, delicious foods and beverages, Nestlé is committed to becoming the very best nutrition, health and Wellness Company, and stay on at the leading edge in key scientific disciplines in order to remain at the forefront of the Food Industry.
The Company Logo
Nestlé actually means ‘little nest’ In German dialect. The Nestlé logo with the nest was adopted as his own coat of arms and trademark in the Food Industry. The logo, a nest containing a mother bird and her babies, stands for security, maternity and affection, nature and nourishment, family and tradition.
Brands and Products
The Nestlé Gold Collection -Nestlé Gold – the very best chocolates from Nestlé.
Have a break, have a KIT KATÂ®Created in 1935, and known as Row tree Chocolate Crisp.
MILKYBARÂ®has a distinctive taste profile and milk content up to 50% to 100% higher than for ordinary milk chocolate.
NESVITAâ„¢ NESTUMÂ® 3-in-1 Cereals NESTUMÂ® 3in1 Cereal. It is the first in the market with low in fat and less sugar.
NESTLÉ BLISS Yoghurt Drink ~ The No.1 Yoghurt drink
More Malt, More Milk MILOÂ®
Produced in Singapore, the new formula MILOÂ® boasts of more malt, more milk and is produced using the best ingredients from around the world!
MAGGIÂ® HCS Low Fat NoodleMAGGIÂ® LOW FAT NOODLES – The Ultimate Healthier Choice,
Best Enjoyed without Guilt!
MAGGIÂ® Stock -No Added MSGfor healthy and wholesome meals.
MAGGIÂ® HCS Sauces – Chilli &Tomato–The No. 1 brand of Chilli and Tomato Sauces in Singapore! Now with up to 40% LESS Salt.
Complete Liquid Nutrition for Children
The world’s leading energy bar, POWERBARÂ®PERFORMANCE has fuelled more than 200 Olympic athletes.
Nestlé R&D Center (Pte) Ltd, Singapore
As one of Nestlé S.A.’s international network of 17 R&D centers, Nestle Research and Development Centers (R&D) Singapore, works in close collaboration with the Product Technology Centers to meet regional R&D requirements and provide input to local application groups. It is a vital component in delivering local taste and balance to products which support the rapidly growing Asian markets. The R&D work takes into account local tastes and preferences, in addition the cultural and ethnic considerations. These activities are by no means limited to Asia and benefits Nestlé as a whole. In other words, distinctive Asian cuisines are developed to suit the tastes of people all over the world.
There are 9 different departments working together to fulfill Nestlé’s objectives and vision in this R&D Center, Singapore, they are Management Services, Culinary, Milo Hub, Noodles, Nutrition & Manufacturing Support, Engineering & Pilot Plant, Food Science & QA (Quality Assurance), Product Design, Packaging & Design, NQAC (Nestlé Quality Assurance Center) . Owing to the close cooperation of all the 9 departments, Nestlé has contributed towards the well-being of Singaporeans not only through its high quality products, but has also played a role in social development and environment conservation.
Introduction to Project involved during attachment
The objective of the project within the industrial attachment is to improve the yield of hydrolysis and inhibit growth of pathogenic micro-organism by various approaches in the production of bio-hydrolysate. During the attachment, challenge test was assigned to project the contamination of Bacillus Cereus at certain level in the beginning of Plant protein Koji hydrolysis process.