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How Will Space Farming Make Food More Sustainable On Earth? | Space Farmers

For a city seeking to satisfy 30 percent of its nutritional needs by 2030, new forms of protein and ways to make them economically are a grail. Singapore is a small urban city state, hence food science and biotechnology becomes critical in addressing constraints such as the lack of land. As such, SIFBI’s Biotransformation capability group is working in the microbial protein space to build a pipeline of sustainable alternative proteins for our future.

Dr Yvonne Chow, one of SIFBI’s top fermentation scientists, was featured in the recent CNA documentary series, Space Farmer. Tapping on the multi-disciplinary capabilities in microbial fermentation at A*STAR's SIFBI and our earlier collaboration with Sophie's BioNutrients, a robust production process has been developed to produce microalgae, a valuable component for future food, to capture new growth opportunities in the global food market.

SIFBI has developed a range of end-to-end food science capabilities in biotechnology, nutrition, bioprocess engineering and design, waste valorisation and cutting-edge analytics to partner the ecosystem to develop healthy, tasty food that is sustainable and safe.

SIFBI look forward to continued collaborations with industry players in our mission to improve the resilience and sustainability of our food systems.