Diagnosed with Type 1 diabetes at the age of 10, Miss Hong Kar Yiu, 22, had long forgotten the taste of ice-cream.
But she finally had the chance to taste it again for her final-year project as a Food Science and Nutrition student at Nanyang Polytechnic (NYP).
Last year, she decided to create an ice-cream that would be suitable for diabetics.
Her pumpkin-flavoured ice-cream, together with other flavours created by her coursemate, Mr Tommy Leung, and a team of staff members from the school of Chemical and Life Sciences, took part in World Dairy Innovation Awards in Istanbul, Turkey, this year.
The awards saw close to 160 entries from 30 countries in 17 categories, and NYP was the only education institution alongside a pool of international F&B giants such as Meiji and PepsiCo.
Miss Hong chose pumpkin, which is suitable for diabetics, and Mr Leung, 21, choose beetroot, a vegetable also known for its health benefits.
He said he wanted to create something not available in the market and added that the root has a host of health benefits such as being rich in anti-oxidants.
The third flavour is healthy, but just as eyebrow-raising: bittergourd.
The three flavours, with colours modelled after the colours of traffic lights, were packaged as the "Traffic Jam Ice Cream"
It was a finalist in the Best Ice Cream category. This is the fifth year that NYP is participating in the competition.
Ms Lina Tan, senior lecturer of Food Science and Nutrition course at NYP, was part of the team that created the bittergourd flavoured ice-cream.