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

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.

In a breakthrough study, researchers identify how an enzyme found in fungi produces a natural chemical commonly used in cosmetics, fragrances and medicines.

Researchers develop a novel and more efficient bioprocess for synthesising a highly valued chemical from plants that is used by the fragrance industry.

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.

Through close collaborations across scientific disciplines, A*STAR drives new discoveries in neurometabolism and its potential therapeutic applications.