The signal received by a radio frequency (RF) receiver is often accompanied by some blockers and interferers, which could be from in-band or out-of-band frequencies. Normally, they are with very large signal strength. As a result, they may easily jam and saturate the receiver. To alleviate their effect, one traditional solution is to utilize current-mode direct conversion. Another solution is to employ mixer-first receiver architecture. Although the current-mode and mixer-first architectures have certain tolerance for the blockers and interferers, they can still be saturated, especially with large blocker strength. This technology offer is an integrated circuit (IC) design of a novel true-current-mode receiver architecture, that can be used to alleviate the receiver saturation problem. The receiver start with a specially designed matching network. The matching networks have two options. Option-1 consists of R-L-C parallel paths, and option-2 is a passive 90° hybrid coupler. Both create “virtual ground” directly at the RF node, thus inducing voltage attenuation rather than voltage amplification at the RF node. This configuration improves the large-signal linearity greatly. Meanwhile, the noise of the matching resistor can be totally cancelled. Moreover, the local oscillator (LO) leakage to the RF port is greatly reduced. This technology offer is applicable to all mainstream communication systems, including, but not limited to, sub-6 GHz, 5G and 6G receivers. They are also applicable to surface acoustic wave (SAW)-less and full-duplex applications.

Anisotropic wet etching used to form inverted pyramid structures has been widely used in the complementary metal oxide semiconductor (CMOS) process of the silicon (Si) industry for the application of micro-electromechanical systems (MEMS) and optoelectronics. However, such CMOS-compatible anisotropic wet etching technique is still scarce for the germanium (Ge) industry. This technology offer is a technique to enable the formation of microscale Ge inverted pyramid and v-groove structures by wet etching, catalysed by CMOS-compatible metals. The technique has been proven feasible and the long-term durability in the etchant has also been verified. The dimensions of the Ge structures were totally determined by the patterned catalyst, which makes it easy for tuning desired sizes of Ge inverted structures. The Ge microscale textures show outstanding anti-reflective performance in the infrared (IR) range. The targeted users of this technique are Ge-based MEMS and optoelectronic device manufactures which requires CMOS-compatible fabrication flow to produce microscale structures with antireflective performance, but on Ge substrate. The technology owner is interested to out-license this process, or do research collaborations with foundries handling CMOS and photonics related processes.

There are 30,000 occupational drivers in Singapore, out of which 13,500 are 45 years old and above. The risk of acquiring cardiovascular disease increases with age and is potentially exacerbated by low physical activity and high emotional stress levels, which are two typical characteristics of occupational drivers arising from their work environment. Low level of physical activity and high stress levels have been shown to have significant relationship with heart rate variability, one of the indicators of cardiovascular disease. This technology is developed to help drivers to monitor their stress level, provide them with instantaneous feedback and the necessary alerts for a timely intervention. This technology offer presents a cross-platform AI system that estimates the stress levels continuously in real time, and can be easily integrated with commercially available photoplethysmography (PPG) wearables, e.g., a PPG wristwatch. In addition, this technology can be adapted for the monitoring of workplace stress with the aim of improving overall mental well-being.

Over the last decade, food waste in Singapore grew by 20% and about 665,000 tonnes of food waste was generated in 2020. Currently, about 81% of food waste is incinerated together with other municipal wastes for volume reduction. As a readily available, abundant, and inexpensive resource, food waste has plenty of untapped potential to be converted into useful resources due to its richness in organic matter and nutrients. The technology provides an easy and holistic approach for food waste management towards quick, odourless, zero-solid disposal.   Developed on the basis of zero solid discharge-driven resource recovery from food waste, i.e. food waste to biofertilizers, heterogeneous food waste is subjected to 8-10 hours of ultrafast hydrolysis mediated by a fungal mash rich in various hydrolytic enzymes, which is also produced from food waste at very low costs. After a solid-liquid separation, the produced liquids and solids are harvested as biofertilizers that could meet Chinese Standards for organic fertilizers, with nearly zero solid discharge. This technology can also be extended to bioenergy production (e.g. bioethanol and biomethane) from food waste. The first pilot-scale prototype has been built with the treatment capacity of 100 kg food waste per batch. The team is seeking collaboration opportunities with potential partners for further engineering development.

The company offers a broad range of delicious, high-quality snacks – from indulgent bites to wholesome bars. This is to ensure their variety offered keeps satisfying the diverse needs of millions of consumers around the world. In recent years, more emphasis has been placed on well-being, which involves a broader, more holistic approach on one's emotional and functional needs. Therefore the need need for continuous innovation, renovation and extension of their range of snacks to satisfy consumers’ current and changing well-being needs. They are keen to explore new ingredient technologies across different wellbeing dimensions that can contribute to the overall physical and mental health of their consumers. Ingredients that can support fortification, functionality or positive nutritional benefits are of interest.

Lithium-ion batteries are used in an ever-increasing range of applications from consumer devices to electric cars, with research focusing until now on innovations around the cathode, anode and electrolyte materials used. As the rate of improvement in energy density begins to slow from these innovations, many research efforts are focusing on next generation battery technologies as a potential route for improved performance and cost, but many of these have a lengthy development trajectory or are exclusively focused on the growing electric vehicle market. However, whilst many manufacturers choose to keep their manufacturing processes as secret know-how, improvements in the various stages of battery cell manufacturing may also provide considerable improvements to battery characteristics, subsequent performance and their CSR (corporate social responsibility) credentials, with potentially faster speed to market. The technology seeker is an established manufacturer of consumer devices, many of which rely on lithium-ion batteries (LIB) for power generation. They are continually searching for improvements in the performance of battery components for current and future products, and actively engage with research and commercial partners to achieve this. The technology seeker is also a major user of LIB and has excellent relationships with their suppliers, working with them to introduce new innovations, in addition to working with other partners in the battery manufacturing sector (alternative materials, next generation batteries, etc). This provides an excellent opportunity for companies and/or research organisations to accelerate a technology’s commercialisation via established manufacturers and end users. The technology seeker will consider all forms of collaboration to access battery improvements, including supplier relationships, joint development, licensing, investment, acquisition, etc.

The key requirement is to meet consumer expectations for taste and texture in sugar reduced snacks with (ideally) natural ingredients.​ ​ What we are looking for are natural alternatives to substitute sugar (including sweetening systems as sugar/hybrid sugar + artificial high intensity), to create an end product as close as possible to the sensorial profile and functionality of the standard product made with sugar.

In a bakery, rejected yeasted doughs known as bakery waste are a common sight. These dough are rejected due to poor/over moulding/shaping, overweight or underweight and unused sides of the dough. The company has optimised the operation processes to reduce overall wastage but unable to achieve zero waste.  The company is looking for solution or technology which can upcycle these doughs into other products (edible/non edible) that has high value than animal feed. The doughs come in both raw and steamed form.