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

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.

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.

Harnessing the methods of metabolic engineering, Xixian Chen is blazing a trail toward sustainable production of industrially important compounds.

Researchers at A*STAR are forming multidisciplinary teams to meet key sustainability targets in support of the Singapore Green Plan 2030.

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