HFSC 2025

Springfield Secondary’s Secondary 3 students took part in the annual Health and Food Science Competition, organized by STEM Inc., where students from schools across Singapore explore creativity, innovation, and scientific thinking in the kitchen. This year’s theme, “Healthy Eating, Greener Packaging,” challenged teams of 4–5 students to create a healthier version of a beloved Singapore hawker dish while also designing sustainable, eco-friendly packaging to replace plastics and styrofoam. Over several months, the students planned, experimented, and refined their recipes and presentations in preparation for judging day.

Our Springfield teams put their own creative spin on two iconic dishes. One team created a healthier version of chicken rice with chap chye by using brown rice and lean chicken breast. The other team reinvented wonton noodles by replacing the meat in the char siew and wontons with tofu, creating a nutritious and flavourful plant-based alternative. During the preparation stage, the students worked hard to reduce salt and sugar while increasing dietary fibre, and to design eco-friendly packaging that was both practical and sustainable. They showed great dedication and resilience, often staying back after school to perfect their recipes, practise their presentations, and polish their slides.

The judging, held at Republic Polytechnic, gave them the chance to present confidently to a panel of judges and compete against other schools. Through this experience, our students not only showcased their creativity and innovation but also strengthened important life skills such as teamwork, perseverance, and culinary expertise.