DSM and Singapore Institute of Technology unite to back next generation of food and nutrition technologists

Representatives from DSM and SIT at the signing ceremony in Singapore.

Students from Singapore Institute of Technology (SIT) will be able to benefit from DSM’s facilities in a bid to boost the skills of the next generation of food and nutrition technologists.

The Singapore government is keen to cement the city state’s reputation as a food and nutrition hub for the region, and a key priority is to increase the skills of its workforce and create new, high-value, jobs. 

Under the agreement signed this week, SIT students will benefit from gaining access to DSM’s state of the art labs and facilities.  

Professor Loh Han Tong, deputy president (academic) & provost at 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.”

This three-year collaboration will grant SIT's Food Technology students and staff access to DSM’s Nutrition Innovation Centre (NIC). 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.

Brighter science

They 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 flavour profiles, and climate-controlled chambers to establish stability under different environments.

Pieter Nuboer, DSM’s 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.

“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.”

University representatives said it was far better for students to be able to access industry facilities, rather than industry setting challenges for them to undertake in their institutions.

They also said it would allow DSM to have a first-look and potentially “cheery-pick” students for future careers with the company.

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