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Assignment 3: Critical Reflection

Module Learning At the start of the course I expressed that I had two goals. The first goal was to increase my confidence and skills in expressing myself verbally, and the second was to improve my English language writing skills. Through this module, I feel that I have achieved one of my two goals, which is to improve my writing skills, as I was able to practice writing though the written assignments given to me. In terms of writing, I have learnt valuable skills and techniques such as paraphrasing, summarizing and citations. In terms of expressing myself verbally, I have learnt valuable presentation skills such as proper positioning, having eye contact with the audience and making good use of the presentation slides. In terms of building on my communication, I have spoken to small groups of people on a regular basis, which I believe improves my communication skills as I have to speak with clarity so that my ideas are properly conveyed. Even though I have learnt valuable communicat
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Assignment 1: Formal Letter (Improved)

Subject: Formal self-introduction Dear Professor Blackstone, I am writing this letter to introduce myself to you. I graduated from Ngee Ann Polytechnic in 2017, with a Diploma in Clean Energy Management. I chose this course as I had an interest in the environment and the technology used to create a sustainable environment. In my course, I had the opportunity to experience and witness for myself how engineering could be used in sustainability in an innovative way, through the implementation of sustainable engineering solutions. For example, one of the projects that my group and I were tasked to do, was to research about a place in Singapore which uses sustainable features and create a video about it. In terms of my weakness in communication, I have difficulty in expressing myself verbally at times, as I am an introvert. This is why giving oral presentation is a challenge for me as I tend to lose confidence in front of a crowd, even when I am clear of the topic that I am about to p
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Draft #1 Annotated Summary: In vitro meat production: Challenges and benefits over conventional meat production

Bhat, Z. F., Kumar, S., & Fayaz, H. (2015, February 14). In vitro meat production: Challenges and benefits over conventional meat production. Retrieved November 7, 2019, from https://www.sciencedirect.com/science/article/pii/S209531191460887X . According to the article, in vitro meat is the production of meat through the process of by culturing the stem cells that are extracted from animals inside the bioreactor, using advanced tissue engineering methods. The article focuses on the benefits of in vitro meat in comparison to conventional meat, in terms of its health and environmental benefits. For example, in vitro meat could reduce greenhouse gas emissions produced from conventional food production methods by as much as 90%. The author also mentions that in vitro meat could also be created to be healthier than conventional meat, by altering the content of the culture medium, fat content and fatty acid composition of cultured meat. In addition, the risks of being
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Draft #1b Technical Report: Increasing Awareness of Cultured Meat as a Sustainable Food Alternative for Singapore

1. Introduction 1.1. Background information Food sustainability is more than just the food itself; it takes into account several factors that describe the term, food sustainability. Food sustainability looks into the production, distribution, packaging and consumption of food (Ackers, 2019). For instance, having sustainable farming practices, a low environmental impact, and protecting public health are all essential factors that determine food sustainability. These factors ensure that the amount of farm produce is either consistent or increasing. These also ensure that natural resources are neither wasted nor damaged, and that is it healthy and safe for consumption, which means that there are no hazardous pesticides and chemicals, non-essential antibiotics or growth promotion supplements (Ackers, 2019).  Food sustainability greatly impacts Singapore, as 90% of Singapore’s food supply is imported from other countries (Siau, 2019). Today, Singapore imports food from 170 countri
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