A familiar face with an extraordinary skillset returns to U.S. Wheat Associates (USW) this month as Biscuit/Bakery and Noodle Technologist in the South and Southeast Asia market.
Ivan Goh, who held the position from 2018 to 2022, has extensive experience in flour milling, bakery technical service and wheat food ingredients. He will work closely with USW staff, leading USW training courses throughout the region.
USW Vice President for South and Southeast Asia Joe Sowers said Goh, who will be based in Singapore, will take on the additional responsibility of running courses at the UFM Baking and Cooking School in Bangkok, Thailand.
“Ivan has remarkable technical abilities and is very familiar with the training programs U.S. Wheat Associates conducts,” Sowers said. “He understands the wheat foods industry in South and Southeast Asia, having experience with USW and private industry throughout the region. He is also familiar with other markets, having collaborated with staff in our Manila, Seoul, Taipei, Beijing, Casablanca, and Latin American offices. USW’s technical specialists are more effective thanks to their global perspective. They share their skills and expertise with each other across all parts of the world. Ivan has the tools and experience to demonstrate the quality benefits of using U.S. wheat to industry partners.”
Goh earned a bachelor’s degree in food science and technology from the University of Putra Malaysia and is fluent in several languages spoken in the region. Importantly, Goh was mentored by USW Bakery Consultant Roy Chung, one of the longest serving USW staff members. In fact, Goh’s initial introduction to USW came when Chung conducted a USW baking workshop at FFM Berhad a decade ago. A year later, in 2015, Goh participated in a USW baking course Chung developed and led at the UFM Baking and Cooking School.
Goh joined USW in March 2018. He left USW and the Biscuit/Bakery and Noodle Technologist position in late 2022 and has since worked in private industry, building further on his skills and experience.
