Singapore Institute of Food and Biotechnology Innovation (SIFBI)

Despite an increased calorie intake, the consumption of unsaturated fats from Asian-based oil blends did not lead to significant changes in total body fat among Asian participants.

A new digital healthcare platform allows physicians to remotely monitor elderly patients at risk of malnutrition with a smartphone.

Changing the texture of food can change eating rates and represent a new approach to helping people manage their nutrition.

Despite the hype, State-of-the-art machine learning challenges one of the toughest problems in systems biology.

A*STAR researchers measure the caloric and nutritional profiles of popular local dishes, revealing that they may be more guilty pleasures than healthy staples.

A*STAR scientists develop a process for transforming coconut waste into strong and biodegradable bioplastics.

A new bacterial platform makes plant-derived pigments more soluble, overcoming long-standing issues around their use in pharmaceuticals.

New technologies that turn plant proteins into better ingredients and food items could help feed the growing human population with less impact on natural resources.

The first reference range of circulating fatty acids in Singaporeans paves the way for more accurate insights into the cardiovascular health of local populations.

Through the years, A*STAR has always stood at the forefront of science and technology and innovation. Here’s how A*STAR came to be and what it has in store in the upcoming decades.

A*STAR’s steady investments in R&D and talent create the ideal conditions for impactful science, says its Chief Executive Officer Frederick Chew.

From expanding the genetic alphabet to uncovering antibiotics hidden in silent genes, A*STAR’s researchers are wielding the tools of synthetic biology to improve our lives in surprising ways.