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Josiah Teo

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Latest articles

S’pore scientists develop ‘nano-nets’ to trap, kill bacteria amid growing antibiotic resistance

Antibiotic-resistant E. coli entrapped by peptide nanonets. Antimicrobial resistance is projected to kill 10 million by 2050.
Antibiotic-resistant E. coli entrapped by peptide nanonets. Antimicrobial resistance is projected to kill 10 million by 2050.

Childhood leukaemia: Study to tailor treatment to ease side effects

ST20230330_202370847512/jtblood03/Josiah Teo/Jason Quah

NUH’s Dr Shawn Lee (L) with patient Ryan Cho on March 30, 2023.
ST20230330_202370847512/jtblood03/Josiah Teo/Jason Quah

NUH’s Dr Shawn Lee (L) with patient Ryan Cho on March 30, 2023.

S’pore trial finds that drug for lowering blood fat can potentially treat diabetic eye condition

A patient's corneal nerves that were damaged due to diabetes (left) became healthier and increased in number with Fenofibrate, a lipid-lowering drug.
A patient's corneal nerves that were damaged due to diabetes (left) became healthier and increased in number with Fenofibrate, a lipid-lowering drug.

S’pore to trial using healthy donors’ white blood cells primed to seek out and kill cancer cells

T-cells used in CytoMed's new allogeneic CAR-T therapy.
T-cells used in CytoMed's new allogeneic CAR-T therapy.

What cruelty-free cosmetic testing methods are there?

REVIVO BioSystems’ REVex in the ReleGO at a showcase event held at Star Vista, March 2, 2023.
REVIVO BioSystems’ REVex in the ReleGO at a showcase event held at Star Vista, March 2, 2023.

Local start-up launches animal-free cosmetics testing platform

REVIVO BioSystems’ ReleGO, a 4D skin-testing platform, at a showcase event held at Star Vista, March 2, 2023.
REVIVO BioSystems’ ReleGO, a 4D skin-testing platform, at a showcase event held at Star Vista, March 2, 2023.

Smart recycling boxes that reward residents for sorting waste have cut contamination rate

To use the smart boxes, residents have to download an app and register for an account.
To use the smart boxes, residents have to download an app and register for an account.

NTU scientists discover how brain generates energy to clear waste linked to Alzheimer’s

From left: Final year PhD student Ms Lai Kei Onn, Nanyang Asst Prof Anna Barron, and research fellow Dr Wong Jia Hui from Nanyang Technological University, Singapore’s Lee Kong Chian School of Medicine. They are part of the NTU team that discovered how brain immune cells can produce energy, which could be targeted as a potential treatment for Alzheimer’s disease.



Credit: NTU Singapore
From left: Final year PhD student Ms Lai Kei Onn, Nanyang Asst Prof Anna Barron, and research fellow Dr Wong Jia Hui from Nanyang Technological University, Singapore’s Lee Kong Chian School of Medicine. They are part of the NTU team that discovered how brain immune cells can produce energy, which could be targeted as a potential treatment for Alzheimer’s disease.



Credit: NTU Singapore

Temasek Polytechnic students recreate favourite local dishes using plant-based meats

ST20230315-202370764349-Lim Yaohui-Josiah Teo-jtmeat15/
(From left) Cheryl Pow, 20; Jacob Ang, 20; Kathleen Tay, 21; Annabel Teo, 20; and Benedict Lim, 20; all final year Temasek Polytechnic students taking diploma in food, nutrition, and culinary science, with their dishes at Bistro Lab in Temasek Polytechnic on Mar 15, 2023.
Temasek Polytechnic students, research scientists and lecturers, together with Japanese food tech giant Fuji Oil have created Singapore's plant-based versions of local hawker delights. The No-MOO Satay (Vegan Beef satay), No-CLUCK Satay (Vegan Chicken satay), Wow-gyu Rendang (Vegan Beef Rendang) and Shojin Laksa (Vegan Laksa) are the polytechnic's first endeavour into meat-free options developed as a student project.
Using Fuji Oil's textured vegetable protein (TVP), high moisture meat analogue (HMMA) and other ingredients, the team was able to recreate the "meat-less" dishes without compromising on the traditional taste that Singaporeans are familiar with. Combining food tech and local aromatic spices, including Fuji Oil's proprietary ingredients utilising MIRACORE(tm) technologies to bring out the inherent flavours of the dishes, the outcome proves that the combination of tech and food science need not sacrifice taste and texture, an important addition to Singapore's sustainable food options.
The project not only resulted in delicious meat-free options for Singapore, but Fuji Oil Singapore will also hire 2 graduating students from the Diploma in Food Science & Nutrition who worked on this as their final-year project.
(ST PHOTO: LIM YAOHUI)
ST20230315-202370764349-Lim Yaohui-Josiah Teo-jtmeat15/
(From left) Cheryl Pow, 20; Jacob Ang, 20; Kathleen Tay, 21; Annabel Teo, 20; and Benedict Lim, 20; all final year Temasek Polytechnic students taking diploma in food, nutrition, and culinary science, with their dishes at Bistro Lab in Temasek Polytechnic on Mar 15, 2023.
Temasek Polytechnic students, research scientists and lecturers, together with Japanese food tech giant Fuji Oil have created Singapore's plant-based versions of local hawker delights. The No-MOO Satay (Vegan Beef satay), No-CLUCK Satay (Vegan Chicken satay), Wow-gyu Rendang (Vegan Beef Rendang) and Shojin Laksa (Vegan Laksa) are the polytechnic's first endeavour into meat-free options developed as a student project.
Using Fuji Oil's textured vegetable protein (TVP), high moisture meat analogue (HMMA) and other ingredients, the team was able to recreate the "meat-less" dishes without compromising on the traditional taste that Singaporeans are familiar with. Combining food tech and local aromatic spices, including Fuji Oil's proprietary ingredients utilising MIRACORE(tm) technologies to bring out the inherent flavours of the dishes, the outcome proves that the combination of tech and food science need not sacrifice taste and texture, an important addition to Singapore's sustainable food options.
The project not only resulted in delicious meat-free options for Singapore, but Fuji Oil Singapore will also hire 2 graduating students from the Diploma in Food Science & Nutrition who worked on this as their final-year project.
(ST PHOTO: LIM YAOHUI)

Why has it been raining so heavily in the past week?

For the whole of February, Singapore received around 80 to 280 per cent more rain than average.
For the whole of February, Singapore received around 80 to 280 per cent more rain than average.

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MDDI (P) 048/10/2024. Published by SPH Media Limited, Co. Regn. No.202120748H. Copyright © 2025 SPH Media Limited. All rights reserved.