[1S00a] 01. ASBA - Part 2

2:50 PM - 3:05 PM JST(5:50 AM - 6:05 AM UTC)

[1ASBA-10] The Bezos Centre for Sustainable Protein at the National University of Singapore and The Power of Biotechnology

○Melanie Weingarten¹ (1. A*STAR, Singapore Institute of Food and Biotechnology Innovation (Singapore))

Keywords:

Bezos Centre at National University of Singapore,Biotechnology,Food,ScaleUp

The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS), launched with a US$30 million grant from the Bezos Earth Fund, is a significant initiative aimed at advancing research in alternative proteins and leading commercialization efforts across the region.

Since 2025, we are an integral part of the Bezos Centre for Sustainable Protein at the National University of Singapore. Here, we develop protein rich ingredients with superior digestibility and bioavailability. We use physical and enzymatic methods for generating nutrients from regional sidestreams. These are used in yeast and fungal continuous cultivation to obtain protein rich biomass subjected to downstream processing.

The Singapore Institute of Food and Biotechnology Innovation brings together end-to-end research capabilities encompassing biotechnology, nutrition, food process engineering and cutting-edge analytics. For example, via the Singapore Food Story, we develop innovations in protein and lipid production from lab to pilot scale.

Since 2024, we operate our Fermentation Joint Lab up to 100 L scale successfully to accelerate the commercialisation of sustainable products. We work with various partners and customers from Singapore and around the world like startups, companies, and institutes of higher learnings and universities to translate and bring their technology closer to market. Processes are successfully translated to Singapore’s 10,000 L food-grade pilot scale at our partner’s site ScaleUpBio. Examples for our inhouse biomass and precision fermentation developments for protein production will be demonstrated.