Highlights & News
NUS Releases Key Initiatives and Practical Guide to Support Responsible Use of AI in Food Science
The Food Informatics and Artificial Intelligence (FoodAI) research group, at the Department of Food Science and Technology, National University of Singapore (NUS), together with international partners, has introduced five initiatives and a practical guide aimed at strengthening the responsible adoption of artificial intelligence (AI) in food science. The recommendations respond to growing interest in data-driven methods as well as persistent challenges around AI’s transparency and practical validation.
Sustainable food-grade serum-reducing biomaterial: Plant protein hydrolysates for scalable cultivated meat manufacturing
Supported by a Singapore Food Story R&D Programme project grant and the Bezos Centre for Sustainable Protein at the National University of Singapore, researchers developed a low-cost strategy for producing cell culture media that offer a sustainable solution for cultivated meat manufacturing.
Authors: Jiaqi Mi, Zhini Guo, Hanqi Qian, William R. Birch, Vinayaka Srinivas, Weibiao Zhou
Chemical Engineering Journal, 519, 164496 (2025)
