NTU Singapore

NTU Singapore launches new program to nurture next generation of business leaders - EurekAlert

NTU Singapore scientists develop 3D concrete printing method that captures carbon dioxide - EurekAlert

Internationally renowned biomedical scientist to join NTU Singapore as Deputy President and Provost - EurekAlert

NTU Singapore scientists develop grain-sized soft robots controlled by magnetic fields for targeted drug delivery - EurekAlert

Electro-acupuncture could help with obesity management, find NTU Singapore and HKU scientists - EurekAlert

NTU Singapore and National Healthcare Group launch center to advance artificial intelligence in healthcare - EurekAlert

NTU Singapore and Alibaba Group launch Corporate Lab to advance green digital technologies - EurekAlert

NTU Singapore and Oxford study discover new process for cells to repair DNA damage - EurekAlert

NTU Singapore scientists develop ‘band-aid’ that measures glucose levels in sweat using microlaser technology - EurekAlert

NTU Singapore, PSA Singapore and Chiyoda Japan begin dehydrogenation demonstration for green heavy vehicles - EurekAlert

NTU Singapore showcases final test model of Singapore's latest satellite to President Tharman Shanmugaratnam - EurekAlert

Study led by NTU Singapore and Chiba University finds that a common virus can trigger quicker growth of ... - EurekAlert

NTU Singapore scientists develop strong yet reusable adhesive from smart materials - EurekAlert

NTU Singapore, ExxonMobil and A*STAR launch S$60 million corporate lab for low carbon solutions - EurekAlert

NTU Singapore researchers develop a method to extract useful proteins from beer-brewing leftovers - EurekAlert

NTU Singapore scientists grow ‘mini kidneys,’ - EurekAlert

A team of scientists from NTU Singapore and Harvard T.H. Chan School of Public Health, US, has developed a ‘smart’ food packaging material that is biodegradable, sustainable and kills microbes that are harmful to humans. It could also extend the shelf-life of fresh fruit by two to three days.

Scientists from NTU Singapore developed a plant-based emulsifier that is rich in protein and antioxidants. It has the necessary properties to replace eggs or dairy in food staples such as mayonnaise, salad dressings, and whipped cream.

NTU Singapore scientists develop tougher, safer bicycle helmets using new plastic material

NTU Singapore converts tamarind shells into an energy source for vehicles