Singapore Institute of Food and Biotechnology innovation (SIFBI)
Asian oil blends rich in healthy fats and phytonutrients are as good as—or even better than—olive oil for the heart.
By swopping fermentation for high pressure, plant-based yogurts may soon give dairy yogurts a run for their money.
A*STAR is poised to contribute towards Singapore’s Research, Innovation and Enterprise 2025 plan across all four strategic domains.
Fasting during the month of Ramadan has limited benefits for weight loss, finds an A*STAR review.
A highly sensitive biosensor may aid in the production of high-value compounds in microbial cell factories.