Singapore opens new research centre to address global food and water safety

ASIA – Singapore has opened the International Food and Water Research Centre (IFWRC) to support food companies and other scientists with food and water safety-related projects.

The IFWRC will support scientists throughout the world working in areas such as food authenticity, food fraud discovery, water contamination research, food quality enhancement and new ingredient/formulation studies.

The Scientific Advisory Panel will identify meaningful, innovative projects by working with academic and industrial leaders globally.

The state-of-the-art research facility provides advanced analytical instruments and informatics and expertise from global industrialists and academicians.

Apart from getting advice on ongoing projects at the center, successful applicants will access the IFWRC laboratory.

“In past decades, Singapore has become a major hub for food and water research that has far-reaching impacts around the globe.

The country has long had well-established academic laboratories where scientists have done significant work,” said Mike Harrington, Senior Vice President, Global Market, Waters.

“Based on that, along with Waters’ storied history in Singapore, we are thrilled to open the IFWRC, a model for scientic collaboration between industry, government and academia that will ultimately drive significant advances in food and water quality.”

Typical applicants might include principle scientists and investigators working in universities, food companies, government agencies, NGOs and other research organizations with projects on food safety.

Thien Kwee Eng, assistant managing director, Singapore Economic Development Board said: “As an innovation-led economy, Singapore values strong partnerships that accelerate the development of new, differentiating capabilities for our industries.

The unique collaboration model of the International Food and Water Research Centre will build upon Singapore’s strong academic base, while bringing together regional and global researchers within the food and water domains, to co-create and implement innovative solutions with a global impact.”

Such interventions seek to improve traceability, safety and standards in the wake of recent global challenges such as environmental contamination, food adulteration and access issues.

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