food
Spearheading Singapore’s Sustainable Development
Through applied research and industry collaboration, researchers at the Singapore Institute of Technology address sustainability and circularity issues in the key sectors of food, chemical and biotechnology.
High-Protein Diets Could Help Prevent Post-Diet Weight Regain
Researchers have discovered eating a high-protein diet after a restrictive diet could help prevent weight regain by supressing the presence of gut bacteria responsible for fat absorption.
Shaping A Sustainable Future For People And Planet
Research conducted in Vietnam indicates that supporting sustainable food production and consumption practices can help pave the way for improving both human and environmental health.
What’s Cooking? Ancient Pots Reveal The Answer
Archaeologists study ancient pots in India’s Gujarat revealing cooking system of Indus Valley Civilization in the region.
A Taste For Change
Asia boasts some of the world’s best dishes, but its relationship with food goes beyond taste. Here’s how researchers are building a healthy and sustainable food future, while preserving the region’s unique cultural connections to diet.
In Touch With Tech Trends
Exciting innovation in robotics, health and sustainability lie on the horizon for Singapore’s technology landscape.
Fighting Food Fraud
To intercept future food scandals in Asia and the world, innovations like blockchain and artificial intelligence could prevent fraud and reduce anxiety about what’s really on our plates.
Transforming Food Waste Into Wonder
Creative techniques that repurpose food waste into a range of valuable products are giving even fruit peels and fish scales a new lease on life.
Sprouting Food Sustainability In Urban Farms (VIDEO)
Thanks to City Sprouts’ urban farming initiatives, Singapore’s food sustainability movement is growing from the ground up, says co-founder Chee Zhi Kin.
Meet The World’s First Microalgae Burger
Burger lovers, rejoice! The world's first burger patty made from microalgae packs a protein punch at a fraction of meat's environmental cost.
