Food, Chemical and Biotechnology

From equipment to expertise, FoodPlant provides the ''ingredients'' that local food manufacturers need to innovate and scale their businesses.

Singapore Institute of Technology’s Vice President (Applied Research), A/Prof Susanna Leong, shares some insights in the importance of food science and technology and how the university is driving research in these key areas.

Through applied research and industry collaboration, researchers at the Singapore Institute of Technology address sustainability and circularity issues in the key sectors of food, chemical and biotechnology.

From an intern to a full-time employee and now, a team lead; the IWSP experience fast-tracked the career path of this SITizen.

A collaboration between the Singapore Institute of Technology and local startup SideStroem Water Technologies to optimise lab-scale nanofiltration-type forward osmosis membranes ...

Using pollen grains, the Singapore Institute of Technology (SIT) and local startup Sporogenics teamed up to develop a hydrogel film with superior properties to prevent post-surgery complications.

Meet two innovators from the Class of 2022 who polished their skills at SIT

SITizens from the SIT-Massey University Food Technology joint degree programme applied their food characterisation and nutrition knowledge to create a healthy snack. They emerged first runner-up among 38 teams that took part in the local track of the NUS

In this second of two features, recipients of our SIT Teaching Excellence Award AY2020/21 tell us more about their teaching philosophies and how they enhance the learning of ...

SIT and AMILI team up to develop and optimise kale stem powder as a prebiotic to help improve digestive health for Asians. In a first-of-its-kind programme, the Singapore Institute ...