Bezos Centre for Sustainable Protein at the National University of Singapore (NUS)
The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) was established to advance research in alternative proteins and lead commercialisation efforts across the region. Our ETH Zurich SFP Lab is glad to be involved in several tasks and the WP Fermentation- Biomass & Microalgae
The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) was established to advance research in alternative proteins and lead commercialisation efforts across the region. With a US$30 million grant from the Bezos Earth Fund, the Centre will spearhead interdisciplinary research and innovation to meet the nutritional needs of the growing global population. Our ETH Zurich Sustainable Food Processing SFP Lab is glad to be involved in several tasks and the WP Fermentation- Biomass & Microalgae.
In WP Microalgae Research And Biomass Fermentation, the focus is to produce high-quality, affordable and sustainable microbial proteins from microalgae and biomass fermentation that can be further developed into cultured meat and plant-based protein hybrids. Microbial proteins will be cultivated through fermentation and processed using emerging bio-physical techniques for effective biotransformation, to improve digestibility, flavour and nutritional profile. Research will also look into methods to scale up production of the alternative protein products.
Please find more info here external page https://www.fst.nus.edu.sg/bezoscentre/our-people/
Reachout to our ETH Bezos Team
ETH PI: Prof. Dr.-Ing. Alexander Mathys
Microalgae upstream:
Downstream processing:
Nutrition:
Selected relevant Publications from our ETH Team:
Byron Perez Simba, Yanmeng Yang, Daniel Roxby, Samuel Steffen,
Fengzheng Gao, Fabian Abiusi, Ferdinand von Meyenn, Jongyoon Han, Iris
Haberkorn and Alexander Mathys. More efficient iron enrichment in heterotrophic Auxenochlorella protothecoides by nitrogen source manipulation. Bioresource Technology, vol. 446, pp. 134139, Elsevier, 2026. external page DOI:10.1016/j.biortech.2026.134139
Byron Perez Simba, Julia Baumgartner, Daniel Macken, Iris
Haberkorn and Alexander Mathys. Pulsed Electric Fields for Emerging Single‐Cell Bioprocessing in Food Applications: Electropermeabilization Mechanisms and Design Principles. Comprehensive Reviews in Food Science and Food Safety, vol. 25: no. 2, pp. e70411, Institute of Food Technologists, 2026. external page DOI: 10.1111/1541-4337.70411
Fengzheng Gao, Shilei Chen, Xinyue Zhao, Agon Besimi, Christophe
Zeder, Maria J. Barbosa, Ferdinand von Meyenn and Alexander Mathys. Bioaccessibility and bioavailability assessment of microalgae-derived minerals for human nutrition. Current Research in Food Science, pp. 101302, Elsevier, 2026. external page DOI: 10.1016/j.crfs.2026.101302
Fengzheng Gao, Nina Lamprecht, Ute Stern, Fabian Abiusi,
Christophe Zeder, Ferdinand von Meyenn and Alexander Mathys. Iron bioaccessibility assessment and bioaccumulation enrichment in microalgae under different production conditions. Bioresource Technology, pp. 133567, Elsevier, 2025. external page DOI: 10.1016/j.biortech.2025.133567