Highlights & News
Computation-guided Green Extraction Enables Simultaneous Recovery of Functional Ingredients from Spent Coffee Grounds
Supported by Singapore Food Story R&D Programme project grant, researchers developed a sustainable two-step strategy combining enzymatic hydrolysis and natural deep eutectic solvent extraction to simultaneously recover functional ingredients from spent coffee grounds.
Authors: Yuxing Ge, Chengxin He, Weibiao Zhou
Journal of Agricultural and Food Chemistry, 2025, 73, 51, 32577–32587
NUS Releases Key Initiatives and Practical Guide to Support Responsible Use of AI in Food Science
The Food Informatics and Artificial Intelligence (FoodAI) research group, at the Department of Food Science and Technology, National University of Singapore (NUS), together with international partners, has introduced five initiatives and a practical guide aimed at strengthening the responsible adoption of artificial intelligence (AI) in food science. The recommendations respond to growing interest in data-driven methods as well as persistent challenges around AI’s transparency and practical validation.
Scientists Discovered Sustainable food-grade serum-reducing biomaterial: Plant protein hydrolysates for scalable cultivated meat manufacturing
Supported by a Singapore Food Story R&D Programme project grant and the Bezos Centre for Sustainable Protein at the National University of Singapore, researchers developed a low-cost strategy for producing cell culture media that offer a sustainable solution for cultivated meat manufacturing.
Authors: Jiaqi Mi, Zhini Guo, Hanqi Qian, William R. Birch, Vinayaka Srinivas, Weibiao Zhou
Chemical Engineering Journal, 519, 164496 (2025)
