A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI)

Oil-producing yeasts offer a path to transform organic waste into vital fats and oils used in a wide range of consumer goods.

A new miniaturised protein testing method reduces sample volumes, speeding up evaluation and accelerating the development of plant-based food alternatives.

A new study explores the nutritional potential of underutilised Asian legumes as lactose-free, plant-based milk alternatives.

Through its focus on attracting, developing and retaining talents in science and technology, A*STAR is helping to build a rich national ecosystem of research, innovation and enterprise.

A*STAR researchers develop new tools to speed up the development of potent enzymes for oxidising complex alcohol molecules, providing more options for a challenging synthesis step in sustainable chemical manufacturing.

Through advanced chemistries in materials and process engineering, A*STAR lends its support to national development goals for a more circular economy.

A new optical nanoantenna design provides fine control of light emissions from quantum dots, honing their tunability for more robust, energy-efficient optoelectronics.

Research indicates that plant-based alternatives can significantly change nutritional profiles compared to animal-protein diets.

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.