The partnership between LEVELUP and Dr David Willer is driven by a shared commitment to addressing the pressing environmental challenges of our time Singapore-based, LEVELUP Climate Tech Pte. Ltd. has announced a partnership with Dr David Willer of the University of Cambridge (Cambridge). This partnership represents a notable achievement in the progression of the LEVELUP Impact;[Read More…]
Academic
Shimadzu Corporation, Ebetsu City, Hokkaido University commence joint study on MCI
This will be the first large-scale research study into factors that cause Alzheimer’s dementia (hereinafter Alzheimer’s disease) conducted in Japan by a local government, university, national research institution, and private company Shimadzu Corporation, Ebetsu City (Hokkaido), Hokkaido Information University (a member of the Electronics Development Computer College group), the National[Read More…]
NTU Singapore and Eves Energy collaborate to produce palm oil from microalgae
The collaboration will see Eves Energy set up a facility in Indonesia in 2024 with 400,000 tanks that could produce 1.2 million metric tonnes of microalgae oil and 1.2 million metric tonnes of algae cake within two years An innovation to produce an alternative to palm oil for food applications,[Read More…]
HKUMed finds high red meat consumption may increase risk of cardiovascular disease and diabetes
The University of Hong Kong (HKUMed), reviewed large-scale meta-data covering more than 4.4 million people A research team from the School of Public Health in LKS Faculty of Medicine, of The University of Hong Kong (HKUMed), reviewed large-scale meta-data covering more than 4.4 million people and concluded that red meat[Read More…]
Drinking coffee or tea may be beneficial for physical function in ageing
The researchers further evaluated the association between caffeine intake and the odds of physical frailty in late life Drinking coffee and tea at midlife may be associated with a reduced likelihood of physical frailty in late life. A Singapore study has shown that adults, who consumed a higher intake of[Read More…]
Avocados From Mexico announces scholarship program for aspiring Hispanic chefs
Hispanic Heritage Month, Avocados From Mexico and Hispanic Star are offering support to avocado enthusiasts to pursue their culinary passions at Dallas College Avocados From Mexico is making Hispanic Heritage Month even better with the launch of its new scholarship program designed to support the next generation of Latino culinary talent. The number[Read More…]
IIT Guwahati develops pharmaceutical and food products from tea factory waste
The tea industry’s waste-based value-added products will create new job opportunities, open wind of new start-ups and entrepreneurship opportunities among rural youths Indian Institute of Technology Guwahati (IIT Guwahati) researchers have developed innovative technologies for sustainable and efficient utilisation of tea waste from the tea industry. In line with the scope[Read More…]
Korean Society of Ginseng confirms effects of red ginseng in prevention and improvement of dementia
The research results showed that the group consuming ginseng exhibited higher episodic memory scores (EMS) Through continuous research, the secrets of ginseng, a representative medicinal herb of Korea, are being revealed, showcasing its efficacy. Recently, studies demonstrating the effects of consistent consumption of red ginseng on improving dementia and cognitive[Read More…]
Silpakorn University teams up with CP Foods for STEM-focused graduates
This joint effort aims to offer hands-on learning experiences for undergraduate students by enabling them to engage in practical tasks at CP Foods’ operational sites through the ‘Co-Creation Program’ Silpakorn University and Charoen Pokphand Foods Public Company Limited (CP Foods) have inked an academic collaboration agreement to create a curriculum[Read More…]
NTU develops technique for making lactic acid from jackfruit seeds
The method is cheaper and more sustainable than existing industrial methods as it requires fewer chemicals and processes, produces negligible amounts of by-products, and reduces food waste by using unwanted jackfruit seeds Scientists from Nanyang Technological University (NTU) Singapore have developed a sustainable and more effective technique for making lactic acid, by[Read More…]
