Urban Microalgae-Based Protein Production project at the Singapore-ETH Centre
The ‘Urban Microalgae-Based Protein Production’ project based at the Singapore-ETH Centre (SEC) sets out to establish a resilient and sustainable agri-food platform for microalgae-based food products
The ‘Urban Microalgae-Based Protein Production’ project sets out to establish a resilient and sustainable agri-food platform for microalgae-based food products, in a step towards more sustainable food systems and greater food security. Taking a whole value-chain approach, the project combines emerging microalgae concepts with technological and process innovation, with a clear goal of developing a tangible food product concept.
This whole-value chain approach brings together expertise from the Novel Proteins for Food and Feed Flagship project at ETH Zurich’s World Food Systems Centre, ETH Sustainable Food Processing (SFP) Laboratory, as well as the Department of Food Science and Technology at the National University of Singapore (NUS) and the Singapore Institute of Food and Biotechnology Innovation at Agency for Science Technology and Research (A*STAR).
The team will take a reverse engineering approach and co-create food concepts by incorporating consumer insights and collaborating with relevant partners. They include Swiss and Singapore-based food producers such as Nestlé and ingredient processing companies such as Bühler, Givaudan, Planted Foods, and Sophie’s Bionutrients. In addition, the Singapore Food Agency will play an advisory role and provide feedback on the project’s R&D direction and decisions.
The project is supported by the National Research Foundation, Singapore (NRF) under its Campus for Research Excellence and Technological Enterprise (CREATE) programme.