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Healthier, tastier kelp: NUS food scientists boost nutrition and flavour of kombu
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NUS FST Featured on Lianhe Zaobao for Advancing Sustainable, Plant-Based Seafood Alternatives
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NUS FST Researchers Advance Sustainable Chocolate Alternatives Through Carob Innovation – The Straits Times
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Professor Zhou Weibiao shared his perspectives with Lianhe Zaobao on Singapore’s revised food security goal
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Professor Zhou Weibiao and PhD student Ge Yuxing featured on Lianhe Zaobao for their research on coffee grounds
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NUS receives S$200,000 bursary gift from Food Empire to develop future F&B leaders
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Uncovering Salmonella dry surface biofilm- NUS FOS Research News
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Lab-grown pork gets support from sorghum grain– American Chemical Society
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Culturing pork fat tissue on rye protein scaffolds– Prof HUANG Dejian on FOS Research News
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