About Us

The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) launched on 5 September 2024, the first of its kind in Asia to advance research in alternative proteins. Led by experts from NUS and research institutes in Singapore, the centre aims to drive global food security and accelerate innovation in the region.

Our Research Areas

Microalgae research and biomass fermentation

The focus of the work stream is to produce high-quality, affordable and sustainable microbial proteins from microalgae and biomass fermentation that can be further developed into cultured meat and plant-based protein hybrids. Microbial proteins will be cultivated through fermentation and processed using emerging bio-physical techniques for effective biotransformation, to improve digestibility, flavour and nutritional profile. Research will also look into methods to scale up production of the alternative protein products.

Cell-cultured research

Cell-cultured research will look into cost-effective methods to produce kilogram quantities of cells to upscale hybrid meat production via plant-based scaffolds and serum-free chicken cell culture. The work stream will identify pain points of companies producing cultivated meat and investigate improvements in formulation of cultivated meat products for improved nutritional and sensory qualities, potential safety concerns, as well as public perception of cultivated meat products.

Plant-based research

Deploying plant protein ingredients as complementary bulk ingredients to be used with fermentation-based ingredients will increase the affordability of alternative proteins. Further research will be done on extracting specific proteins from food processing side streams which can be used as scaffolds for cultivating cell-based meat or converted into plant-based meat analogues through 3D food printing and other technologies. Research goals in the long-term include achieving zero-waste and developing sustainable food processing technology.

Cross-Cutting Platforms

Nutrition Science

The nutrition science platform will validate the nutritional quality of alternative proteins, such as plant-based and microalgae proteins as well as cell-cultured meat. Additionally, the metabolism and health benefits of these proteins, particularly in Asian populations, will be evaluated.

Safety

The safety platform will encompass risk assessment, safety, and toxicology research. Researchers will aim to develop, validate, and integrate cell- and computer-based technologies to explore the effects of alternative proteins on humans. A target output would be to establish a next-generation risk assessment framework in collaboration with food industry and regulatory agencies.

Consumer Acceptance

Consumer acceptance covers risk communication and consumer behaviour research to foster a supportive environment for the adoption of sustainable alternative proteins. For example, researchers will explore methods to integrate scientific rigour into public communication on novel foods, understand current demand and consumption of alternative proteins and enhance their preference to traditional meat products.

Images by freepik

Research Areas— Bezos Centre