NUS Department of Food Science and Technology

Link to article: foodnavigator-asia.com/Article/2021/0… Link to journal article: sciencedirect.com/science/articl…

NUS Researchers found that people with diabetes are more willing to compromise taste and cost for healthier staple foods. Find out more about consumers' attitudes and perceptions towards novel staple foods in multi-ethnic Asian population.

Glad to share our recent work. Thanks Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein authors.elsevier.com/a/1d1NT_71Ocb2…

Yin, M., Yang, D., Lai, S., & Yang, H. 2021. Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt. LWT-Food Science and Technology, 147, 111643. authors.elsevier.com/a/1d4tw5O41ZMHX

#NUS #FST #Research #Science #Food

FST's progress on writing the 'Singapore Food Story' to strengthen Singapore's food security. This project is funded by NRF Singapore through its CRP funding scheme @ACS4Authors #MyACSCover

S$6 million gift from Prima Group to support education and research in food sciences at NUS and SIT news.nus.edu.sg/s6-million-gif…

CNA Talking Point: What is our love for fried chicken doing to us? Episode 1 mewatch.sg/watch/Talking-…

FST Featured! CNA+: Talking Point discusses our fried chicken obsession. channelnewsasia.com/news/video-on-…

Huang, M., Zhao, X., Mao, Y., Chen, L., & Yang, H. 2021. Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre. Food Research International, 144, 110355. authors.elsevier.com/a/1ctGw3RC062d…

He, Y., Zhao, X., Chen, L., Zhao, L., & Yang, H. 2021. Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp. Food Control, 127, 108134. authors.elsevier.com/a/1ctxy3PY0vaZ…

A method was developed for the separation of 42 common flavonoid glycosides in food by combining advanced mass spectrometry with chromatographic separation. This may be applied to investigate the flavour and bioactivity related to these compounds. link.springer.com/article/10.100…

NUS food scientists have demonstrated that grounded wheat bran enables its fortification in Asian wheat noodles by up to 20% without compromising organoleptic acceptance and it can be an effective approach in promoting people’s dietary fibre intake. link.springer.com/article/10.100…

Research paper written by NUS food scientists, Liu Yunjiao, Yuan Wenqian, Lu Yuyun and Prof Liu Shao Quan

FST-Featured! Find out more on plant-based alternatives in CNA Interview with Dr Leong Lai Peng: channelnewsasia.com/news/singapore…

In order to answer the question whether coronaviruses (CoVs) can be transmitted via foods, NUS food virologists have made a comparison between CoVs with the most recognized foodborne virus, human noroviruses (NoVs). Read More: pubmed.ncbi.nlm.nih.gov/32373478/

With the use of an in vivo platform (zebrafish larva), NUS food virologists have found that fucoidan, a naturally occurring carbohydrate from brown algae could be a potential anti-viral candidate for the human norovirus. mdpi.com/1999-4915/13/3…

Fancy a #probiotic cuppa? NUS food scientists have created new coffee and tea drinks that are packed with over 1 billion units of gut-friendly live probiotics: news.nus.edu.sg/nus-researcher… #NUSResearch #NUSInnovation

Applications for NUS Master of Science in Food Science and Human Nutrition is now opened till 1 March 2021. Apply here at inetapps.nus.edu.sg/GDA2/Home.aspx #nus #fst #singapore #msc #foodscience #nutrition #university