Researcher

Andrew Wan is a Senior Principal Scientist at the A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI) and the lead principal investigator of the SFA-funded ECO Meats programme, where he leads a multi-institutional effort on edible scaffolds and coatings. He is a pioneer of the interfacial polyelectrolyte complexation (IPC) fibre technique for scaffold engineering, which has been applied in both biomedical and food contexts. This fibre spinning and assembly technique has demonstrated value in creating 3D-patterned cell constructs for tissue engineering and has been more recently been adapted for structuring food products with realistic textures. Wan has been ranked among the top 2% of scientists worldwide for both single-year and career-long impact (Ioannidis, 2023-2025).