Programme
9:00 AM | Welcome Notes
9:15 AM | Keynote I
Gentle Processing Approaches for Structuring Dairy and Plant-based Foods by Prof Lilia Ahrné
3D Printing of Plant-based Foods for Dsphagia: Enhancing Texture, Nutrition and Shelf-life by Prof Sangeeta Prakash
A Systems Approach for An Efficient Urban Circular Agriculture by Prof William Chen
Mining the New Zealand Micoalgal Resources for Protein-packed Goodies by Prof Johan Svenson
Identification of Bioactive Compounds from Plants to Treat Metabolic Disorders by Prof Christian Wolfrum
9:45 AM | Featured Speakers
11:35 AM | Poster Pitch Competition
1:30 PM | Proteins4Singapore Showcase
Introduction to Proteins4Singapore - Urban Food Innovations
Proteins from Soybean and Algae by Prof Senthold Asseng
Technology Driving Ingredient Development in the Food Space by Prof Thomas Brück
Reverse Engineering Towards Structured Meat Analogue by Prof Thomas Becker
Navigating the Flavour Code of Proteins and Meat Alternatives via the SENSOMICS Approach by Prof Corinna Dawid
Development of Vitamins and Mycotoxins in Foods Generated during Indoor Farming by Prof Michael Rychlik
Sustainability Assessment for Proteins by Prof S Viswanathan
3:30 PM | Keynote II
Shared Value for Stakeholders in the Food Value Chain by Prof Ravi Subramanian
4:00 PM | Rapid Fire Talks
4:35 PM | Panel Discussion
Alternative Proteins on Our Plates: Next-Generation Food Production and Culinary Culture
5:20 PM | Award Ceremony & Closing Remarks
Featured Speakers
10 November 2025 | Monday
Poster Pitch Showdown
10 November 2025 | Monday | 11:35 am
Showcase your research on alternative proteins!
Get ready for a fast-paced, high-energy showdown as early career researchers battle it out in high-stakes pitches on the frontiers of alternative protein science. With just 3 minutes to make their case, these bold thinkers will compete to showcase the future of sustainable food. Judges will challenge them. The clock will push them. Step into the arena and catch their biggest ideas in action!
Rapid Fire Talks
10 November 2025 | Monday | 4:00 pm
Join us for a series of high-impact presentations, where early-career researchers deliver five-minute, bite-sized insights shaping the future of alternative proteins. From controlled-environment agriculture and AI-guided food texturisation to microalgae cultivation, sustainability assessment, and microbiome research, these flash talks spark new ideas across science, technology, and food innovation. Curious about the next big thing in protein? This is your chance to witness the science shaping tomorrow’s food system. Don’t miss it!
Vanesa Calvo-Baltanas
CEA: The Missing Engine in the Future of Food
Sainan Zhao
Noor Irsyad
From Waste Stream to Functional Food: The Journey of Microalgae Proteins
Efficient Optimization of Plant-based Extrusion Processes using Machine Learning
Nicole Cheam
From flow to Fiber:
3D Printing Meat Textures
Aaron Thong
Tuning the organoleptic profile of soybeans via fermentation
Helena Heimes
Can single food components include microbiome adaption? Results from a randomized, double-blinded intervention in healthy individuals
Shiwei Ng
Defining, Identifying & Enabling Sustainable CEA – Maximum Energy use Threshold
Panel Discussion
Alternative Proteins on Our Plates:
Next-Generation Food Production and Culinary Culture
10 November 2025 | Monday | 4:35 pm
As global demand for protein continues to rise, traditional methods of food production are being pushed to their environmental, ethical, and economic limits. Enter alternative proteins - a rapidly evolving field encompassing plant-based, cultivated, and fermentation-derived food innovations. These technologies have the potential to disrupt conventional food systems and redefine dietary norms.
This panel brings together leading voices from science, industry, agriculture, and culture to explore how alternative proteins are reshaping the way we produce and consume food. From technological breakthroughs in cellular agriculture to shifts in consumer behavior and culinary traditions, the conversation will examine the opportunities and challenges of building a more sustainable, inclusive, and resilient global food future.
Moderator
Sharon Tay
Director of Enterprise SG
Sharon Tay is the Director of Food Manufacturing and Agritech at Enterprise Singapore. She is passionate about putting local players on the map and leverages her experience to help companies to build strategic capabilities and networks, expand through mergers and acquisitions and work around regulatory hurdles. Sharon graduated from Monash University in Australia with a Bachelor of Science (Psychology) and a Bachelor of Law. Before joining the public sector, she lived and worked in Australia, London, Bangladesh, Russia, Indonesia and Singapore with a career that spanned Legal Aid, Foreign Trade, as well as Finance.
Panellists
Prof Bee Gim Lim
Assoc Prof of SIT
Technical Advisor of FoodPlant
Professor Lim brings nearly 30 years of experience in food innovation, manufacturing, and education. She was the Founding CEO of FoodPlant, where she led the establishment of Singapore’s first shared food processing facility. Under her leadership, FoodPlant became a strategic platform supporting companies—from startups to established manufacturers—in developing and scaling sustainable food solutions, including alternative proteins.
Panellists
Prof Ralph Graichen
Operating Partner of TEMASEK
Professor Graichen is an Operating Partner with the Agri-Food Team at Temasek International, a global investment company headquartered in Singapore. He has over 20 years of experience in the biomedical and food industry, with a focus on food and nutrition, consumer care, and human potential. Prior to joining Temasek, Ralph held senior positions at the Agency for Science, Technology and Research (A*STAR) and Abbott Nutrition. He also served as a board member of the Singapore Food Agency and lectured as an Adjunct Professor at the Nanyang Technological University. Ralph holds a master's degree in biology from the Johannes Gutenberg University in Germany and attained his PhD from the National University of Singapore. He is also a graduate of the Food System Leadership Institute, a two-year program of the Association of Public and Land-Grant Universities.
Panellists
Prof Dirk Haller
Professor of TUM
Professor Haller conducts research in the field of nutrition science. The main focus of his research is on bacteria (microbiota) in the intestine and their role both in chronic inflammatory diseases like Crohn's disease and in carcinogenesis. Epithelial tissue, which acts as a boundary with both metabolic and immunological functions in the intestine, occupies a central position in Professor Haller’s research work. He has acquired fundamental insights into the molecular interaction of complex microbial ecosystems, the microbiome, with barrier and immune cells in the gut. His work with newly developed gnotobiotic mouse models (selective colonization of germ-free animals) and patients has made significant contributions to our understanding of the mechanisms of inflammatory and tumor diseases. His research focuses on changes in the microbial milieu in the pathogenesis of complex diseases.
Panellists
Ms Emily Yeo
Co-Founder of Food Museum SG
Book Author
Emily Yeo is the co-founder of Food Museum SG and author of “The Little Book of Singapore Food”. She stands at the forefront of culinary edutainment in Singapore, pioneering the wave of culinary programmes among children locally since 2013, and continues to grow and evolve The Little Things. Using the universal language of food, Emily believes in educating children and families - about our heritage and beyond.
Science Kiosk
Vertical Farming
Urban Microalgae Farming
Design Novel
Food Structures
Molecular and Sensory Science
Feeding your Gut Microbiome
Quantifying Sustainability
The TFoodS Science Kiosk is an interactive hub showcasing the ideas and approaches of the Protein4Singapore consortium. Designed to foster engagement and knowledge exchange, the Science Kiosk features technology displays, process demonstrations, and live presentations of our most innovative projects. Our visitors can explore alternative protein sources like microalgae and vertically farmed soy, learn about our gut microbiome, and discuss emerging technologies like 3D food printing. We will guide you on a sensory aroma journey and evaluate sustainability parameters. The Science Kiosk offers a unique opportunity for attendees from both scientific and industrial communities to gain first-hand insights into the future of alternative protein production and food security in Singapore’s urban environment.