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Dr. Nalini, ever the passionate scientist and our own lab's 'influencer', was invited by Mediacorp on Ethiroli to talk about Wolbachia and its effects 10 years after the implementation of Project Wolbachia on suppressing local Aedes aegypti populations.
(Do note that the interview is in Tamil)
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Our booth highlighted how food waste collected from canteens and households can be repurposed as a food source for black soldier fly larvae. By converting food waste into insect biomass, BSF larvae offer a promising approach to reducing the amount of organic waste sent for disposal while creating a valuable resource. The larvae can subsequently be processed and used as a protein-rich ingredient for animal and poultry feed, contributing to a more circular approach to food and resource management.
It was a great opportunity to to connect with researchers, industry partners, and professionals, exchange ideas. Thank you to everyone who visited our presentation and engaged with us during the event. We look forward to continuing our work towards innovative and sustainable approaches to food waste management!
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Leo and Xun Liang, together with Dr Nalini, took off to Yushan National Park to chase Taiwan’s high-elevation wildflowers and getting a crash course in alpine ecology (thin air, big views, tiny plants with serious resilience) while enjoying the cold, mountainous air.
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We also had fun connecting with Nicole Dorville from TEElab (also another TEElab!) under Prof. Eleanor Slade at NTU and learning more about her PhD work.
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Written by Leo
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After months of online meetings, we hosted the first in-person NZ-SG workshop at NUS from 23-27 February this year. The workshop included technical sessions on husbandry, feedstocks, pre-treatment, metabolomics, consumer insights, and commercialisation, as well as facility visits in NUS, A*STAR-SIFBI, Protenga and Insectta.
We also made it a point to introduce our visitors to various cuisines as well as nature hikes along the Southern Ridges. Overall, it was an enriching research and networking experience for all.
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