Agilent Technologies has recently signed a Research Collaboration Agreement with the Singapore Institute of Food and Biotechnology Innovation (SIFIBI). This partnership seeks to develop food research knowledge and advancement, utilising state-of-the art science and technology innovations. SIFIBI is under the country’s Agency for Science, Technology and Research.

This collaboration aims to drive innovation in food, nutrition, ingredients and industrial biotechnology. It is also in line with the local government’s campaign of producing 30% of the nation’s food by 2030.

Agilent will supply the mechanical elements for early food research on compound and high-value ingredients. Through re-imagining and utilising data optimisation and analytics, Agilent aims to help improve current agri-food systems in Singapore.

“SIFBI’s end-to-end capabilities in the food innovation value chain aim to support Singapore’s food resilience and security through advancements in science and technology. Collaborating with industry in public-private partnerships is essential to not only achieve this, but also level up together with our partners. This collaboration with Agilent aims to develop enhanced, more efficient methods of biochemical analysis that is crucial to accelerating our common drive towards innovative, nutritious future foods,” said Dr. Hazel Khoo, executive director of SIFBI.

“At Agilent, we are committed to accelerating knowledge transfer and investing in the communities where we operate. This latest agreement reflects the benefit we can bring to human health and the environment through translating research findings into healthy food. We believe this initiative will drive science advancement in support of Singapore’s growing food innovation ecosystem—ultimately satisfying the demand for safer, healthier, and more sustainable food, both regionally and globally,” said Chow Woai Sheng, vice president and general manager for Agilent’s global instrument manufacturing and Singapore country general manager.