Singapore Institute of Food and Biotechnology Innovation (SIFBI)

Understanding the psychological traits of flexitarians reveal the different motivations for adopting a flexitarian diet.

A newly discovered antibiotic compound found in local soil can potentially combat some of the world’s toughest drug-resistant bacteria.

Delving into the microscopic machinery of microbes, A*STAR Scholar Miselle Tiana Hengardi is exploring how everyday yeasts could someday become sustainable sources of natural skin protection.

Changes in the gut microbiome of infants are functionally linked to childhood obesity, highlighting the potential for early interventions to promote long-term health.

Through innovative technologies and deep biological insights, A*STAR research institutes and ecosystem partners aim to enhance the healthspan of Asia’s ageing populations.

Researchers use virtual simulations to track and predict how chemicals used in everyday objects impact human health over time.

An innovative approach that uses genetically engineered bacteria to synthesise high-value natural fragrance offers a greener, more cost-effective alternative for the biomanufacturing sector.

An innovative genomic approach speeds up the search for new fungal enzymes to sustainably create industrial products ranging from perfumes to jet fuel.

A*STAR researchers explore mushroom extracts as healthy fat substitutes to boost the nutritional profiles of meat products.

By contributing deep insights to Singapore’s innovation ecosystem, A*STAR initiatives are helping to build strategic relationships with international partners and bridge the gaps in local capabilities.

Research reveals that the way we chew can affect our blood sugar levels, offering improved strategies for managing blood sugar in people at risk for type 2 diabetes.

A*STAR researchers explore the potential and challenges associated with meat-free protein sources for a sustainable, healthier global diet.