Congratulations to SCELSE PI and NTU Prof Joachim Loo and his team on the progress of their functional feed project for Asian sea bass — a story just covered by Lianhe Zaobao 联合早报. Using encapsulation technology to deliver probiotics and nutrients directly to fish, the team developed a functional feed that helps sea bass grow up to 25% faster, reaching market size in about nine months instead of a year, while improving overall health and survival. Joachim Loo, NTU’s Professor at the School of Materials Science and Engineering, said: “By designing encapsulation systems that deliver probiotics and nutrients more effectively, we can improve fish health, growth and resilience. Such innovations can help support a more sustainable aquaculture. We aim to launch our startup soon in the hope of further strengthening Singapore’s food security.” The project was supported by The Singapore Food Story R&D Programme, which received S$144 million in government funding and supported 66 research projects in its first phase, completed by mid-2023. Read the full story in Zaobao https://www.zaobao.com.sg/news/singapore/story20260221-8142240 Pix below (L-R): Lewis Martin, Prof Joachim Loo and Kaarunya Sampathkumar measuring and weighing the Asian seabass fingerlings that are fed with control and functional feeds at the research facility at Nanyang Technological University Singapore.
Congrats SCELSE PI Prof Joachim Loo and team on progress in functional feeds for Asian sea bass, featured in Zaobao. Using encapsulation to deliver probiotics & nutrients, the feed helps fish grow up to 25% faster & strengthens aquaculture resilience. www.zaobao.com.sg/news/singapo... #SCELSEImpact
