A*STAR will be opening the doors of a new research institute, the Singapore Institute of Food and Biotechnology Innovation (SIFBI), by the second quarter of 2020. It will bring together A*STAR’s existing capabilities under one roof, build on current
collaborations, and better facilitate economic value capture for Singapore’s food ecosystem.
The launch of SIFBI was announced by Dr Koh Poh Koon, Senior Minister of State for Trade and Industry, at the Asia-Pacific Agri-Food Innovation Week. In his keynote address, SMS Koh highlighted the importance of agri-food technology and innovation, and
securing healthier, safer and more resilient food systems around the world.
For Singapore in particular, investing in agri-food technology serves as an alternative way to feed the nation and achieve its “30 by 30” goal. It also accelerates the transformation of the food industry, capturing new opportunities in established
industries such as advanced manufacturing, specialty chemicals, biopharmaceuticals, and food manufacturing.
SIFBI contributes to Singapore’s goal to be a leading agri-food and nutrition hub. It will pull together A*STAR’s research capabilities in areas such as food structure engineering, biotechnology, agri-food technology and food safety. In doing
so, it provides a single touchpoint for industry players who are keen to collaborate with A*STAR in areas such as food, nutrition, public health, biotechnology, manufacturing, agri-food technology, and food safety research.
Dr Ralph Graichen, Senior Director of A*STAR’s Food and Consumer Cluster, said, “Consumers are very emotional to food, so even with innovation and change, it is necessary to communicate with them. SIFBI has been established as a collaboration
of our expertise internally, so now it’s all under one umbrella, and there will be just one interface point for the F&B industry and public partners to connect with.”
SIFBI will also work closely with other research partners in the food ecosystem such as the National University of Singapore (NUS), Nanyang Technological University (NTU) and Singapore Food Agency’s (SFA) National Centre for Food Science (NCFS).