SIFBI
  • About Us
    • Overview
    • Join Us
      • Careers
      • Prospective Students
  • Our People
    • SIFBI Management
  • Our Research
    • Research Division
      • Biotransformation & Engineering
      • Food & Sensory Science 
      • Nutrition & Digestive Health 
    • Research Platforms
      • Discovery Platform
      • Analytics Platform
      • Cultivated Technologies Platform
    • Joint Labs
      • Food Processing Joint Lab
      • Fermentation Joint Lab
    • Featured Publications
  • News and Events
  • Contact Us
  • Home
  • A*STAR SIFBI
  • News and Events
  • Features
  • A*STAR SIFBI
  • About Us
    • Overview
    • Join Us
      • Careers
      • Prospective Students
  • Our People
    • SIFBI Management
  • Our Research
    • Research Division
      • Biotransformation & Engineering
      • Food & Sensory Science 
      • Nutrition & Digestive Health 
    • Research Platforms
      • Discovery Platform
      • Analytics Platform
      • Cultivated Technologies Platform
    • Joint Labs
      • Food Processing Joint Lab
      • Fermentation Joint Lab
    • Featured Publications
  • News and Events
  • Contact Us
Agency for Science, Technology and Research (A*STAR)
PartnershipsCareersSuppliersContact UsWhistleblowing
  • Report Vulnerability
  • Privacy Statement
  • Terms & Conditions
    • Features

    SG-CN hybrid scientific conference

    20 Aug 2024
    • Whatsapp
    • Telegram
    • Facebook
    • Twitter
    • Email
    • Linked In
    SIFBI recently co-organized a hybrid scientific conference with The Good Food Institute APAC, 谷孚咨询 GFIC, and National University of Singapore (Suzhou) Research Institute 🤝.  We united experts from Singapore and China to share their research aimed at advancing the alternative protein sector. The event spotlighted innovations in manufacturing, novel food ingredients like yeast protein and cultivated fish fat, as well as the nutritional profiles of plant-based and cultivated meats. Key discussions revolved around regulatory harmonisation, scaling, and talent development, emphasizing the collaborative efforts of both nations in shaping the future of food. We hope to have more of such scientific exchanges in the near future!