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Technology Offers ( Foods )

Non-Invasive Spectroscopic Approaches for Crustacean Meat Quality Grading

A key problem affecting growth of seafood restaurants in Singapore is the lack of supply of good meaty crabs. Some restaurants...

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From Zero to Hero : Re-purposing of Tofu Whey into Fermented Beverages

A large amount of tofu whey is generated on a daily basis as a waste by-product from the manufacture of tofu. Tofu whey, if not...

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Technology to Digitize and Visualize Smell

Our society is now becoming increasingly automated where autonomous machines, artificial intelligence, and robots will perform complex tasks. For this vision...

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Using AI to Reduce Food Waste

PROBLEM: The food inspection and quality assessment across food industry, for decades has been a manual, ad-hoc process with cumbersome paperwork. The Food Industry...

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Warm Preservation Technology for Food

The technology involves the preservation of cooked or pre-cooked food at warm temperature (60 Degree Celsius and above), while maintaining the organoleptic...

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Fluorescent Probes for Rapid Detection of Formaldehyde in Food

Formaldehyde in food has caused health concerns in the general public. To protect public health, governments and health organizations...

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High-Level Production of Lycopene

The technology involves the development of an Escherichia coli-based modular system for the production of apocarotenoids. Apocarotenoids such as α-, β-ionone and...

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Printable Low-Powered and Cost Efficient Cold Plasma Technology

Plasma technology was originally developed for surface treatment to improve surface adhesion of polymers. Recent progress in plasma...

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Quality Control Marker and Its Use in Herbs Authentication

As an increase of people’s awareness of health, traditional Chinese medicine, is becoming more popular to be adopted by many Asians....

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