Lactobacillus salivarius, a probiotic bacterium, is incorporated into food products and is known for its positive effects on gut health and dental hygiene. This project harnessed its potential to combat Singapore's food wastage problem, where
leftovers and unsold produce contribute to environmental and economic challenges, fostering pests and escalating food prices. The solution involves transforming blemished, but edible fruits into an innovative, drinkable fruit jelly infused
with boba pearls, rich in L. salivarius. Consuming this product can foster gut health as the probiotics thrive in the digestive system. The objective is to create a sustainable, health-promoting, and eco-friendly product that addresses food
wastage issues while benefiting both individuals and the environment.
SUPERVISORS:
Adeline Koh | Dr Oni Yuliarti
TEAM MEMBERS:
Tan Jun Yu Xavier | Muhd Danial Hikari Bin Abdullah | Lee Yih Cher Jasper
DIPLOMA:
Diploma in Biomedical Science
INDUSTRY PARTNER:
Singapore Institute of Food and Biotechnology Innovation(SIFBI), A*STAR