Royal DSM, a global science-based company active in health, nutrition and materials, today signed an agreement with Singapore Institute of Technology which will help develop the next generation of food technologists in Singapore.
The three-year collaboration aims to develop commercial and scientific opportunities for undergraduate students in the food technology sector and will help provide SIT students with much industry experience as part of a holistic learning approach.
By developing the next generation of food technologists, DSM is also supporting the government’s drive to develop Singapore into the leading food and nutrition hub in Asia. This agreement is also a continuation of on-going collaborative efforts that DSM has with local academic institutions.
The agreement will grant SIT’s Food Technology students and staff access to DSM’s Nutrition Innovation Centre (NIC) in Singapore and its state-of-the-art industry facilities and expertise during their course of study.
Through the establishment of an Industry Lab, students will have the chance to use the latest technology in real-life applications for the food and nutrition sector, including dietary supplements, dairy, food and beverage segments.
Additionally, these undergrads will be exposed to the prototyping and product development process – including time with a UHT pilot plant for food fortification; a sensory lab to create desired flavor profiles; and climate-controlled chambers to establish stability under different environments.
The signing of a collaboration agreement, held at DSM’s Singapore Nutrition Innovation Center brought together representatives from SIT and DSM Singapore Industrial.
Pieter Nuboer, vice president, human nutrition and health, Asia Pacific, DSM, said: “This agreement is reflective of our commitment to Bright Science, Brighter Living. In partnership with customers and the academic community, with whom we share ideas, insights and inspiration, we create innovative and sustainable solutions that address the key challenges facing society today, hence creating Brighter Living. Early exposure to this collaborative approach in action will provide SIT students with a competitive advantage to get their career in the food technology industry off to the best possible start.”
Professor Loh Han Tong, deputy president (academic) & provost, SIT, said, “With the growing focus on health and well-being through food consumption, the demands for qualified, well-trained food technologists are increasing. We are thankful for the strong support from DSM, which will provide opportunities for our students to learn through real-world challenges and gain hands-on experience.”