Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
Become a Member | Sign in
Home>News>This Article

New Zealand, Singapore Collaborate on Food and Nutrition Research

Published: Tuesday, June 24, 2014
Last Updated: Wednesday, July 02, 2014
Bookmark and Share
Five research projects awarded joint grant in areas such as consumer insights, and infant and maternal nutrition.

Food and nutrition research in Singapore will receive a boost as the Agency for Science, Technology and Research (A*STAR) and New Zealand's Ministry of Business, Innovation & Employment (MBIE) will together invest almost S$3.8 million (NZ$3.5 million) in joint research projects. The research collaboration will foster further cooperation between researchers from both countries and advance Singapore's research in food and nutrition science.

Five research teams were selected to receive funding. They are based in New Zealand and Singapore, and will investigate various aspects of food and nutritional science. This includes understanding Asian consumer insights and optimising diets for infant and maternal nutrition. With Asia experiencing a boom in its middle class, characterised by larger disposable incomes and more hectic lifestyles, Asian consumers are increasingly placing a greater emphasis on nutrition and its impact on health.

To reach out to the Asian market, some of the world's largest food and beverage companies have based their research operations in Singapore, leveraging on its position as a hub for Asia and the ability for its multi-ethnic population to provide valuable insight into consumer preferences. As an export destination, Asia also forms approximately 40 percent of New Zealand's F&B exports by value.

New Zealand has established itself internationally as a leader in agri-food research across a wide range of areas. With a global reputation for high standards of food quality, safety and traceability, New Zealand has also put in place key infrastructure that will aid the development of the food and beverage industry. Its scientific research in F&B is supported by a network of government research institutes like AgResearch, and institutes of higher learning, such as Massey Universtiy, the University of Auckland, and the University of Otago.

Research in food and nutrition has been identified as a key priority for Singapore in the biomedical sciences. In addition to forming partnerships with leading companies, A*STAR has also embarked on several initiatives to establish itself as the research collaborator of choice for the global food and nutrition industry, also establishing Singapore as a global hub for food science and nutrition. These include the setting up of the Clinical Nutrition Research Centre by A*STAR and the National University Health System (NUHS), the first centre in Asia with comprehensive capabilities for food and nutrition research.

Mr Lim Chuan Poh, Chairman of A*STAR, said, "This new partnership will bring together New Zealand's expertise in the development and production of nutritious foods, and A*STAR's strong capabilities in food and nutrition research, to further develop our understanding of the nutritional needs of Asian populations. This bilateral collaboration adds to others that we have established to position Singapore as a global hub for food and nutrition research."

Dr Prue Williams, General Manager, Science Investments at MBIE's Science, Skills and Innovation Group said, "Food and biomedical science are coming closer together as researchers attempt to prove the relationships between food, health, and the risk of developing disease. New Zealand's world-class food and nutrition science capabilities combined with Singapore's excellent knowledge base and access to impressive science infrastructure creates an exciting opportunity for collaborative gains for Singapore and New Zealand."

The Singapore-New Zealand collaboration is a result of an agreement signed between A*STAR and MBIE in June 2013. The collaborative projects will commence in June 2014.

Further Information
Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 2,800+ scientific posters on ePosters
  • More than 4,000+ scientific videos on LabTube
  • 35 community eNewsletters

Sign In

Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.

Scientific News
The MaxSignal Colistin ELISA Test Kit from Bioo Scientific
Kit can help prevent the antibiotic apocalypse by keeping last resort drugs out of the food supply.
Kitchen Utensils Can Spread Bacteria Between Foods
In a recent study researchers found that produce that contained bacteria would contaminate other produce items through the continued use of knives or graters—the bacteria would latch on to the utensils commonly found in consumers' homes and spread to the next item.
GMO Food Animals Should be Judged by Product, Not Process
In a world with a burgeoning demand for meat, milk and eggs, regulatory policies around the use of biotechnologies in agriculture need to be based on the safety and attributes of those foods rather than on the methods used to produce them, says a UC Davis animal scientist.
Acetaldehyde and Formaldehyde Content in Foods
Korean researchers have determined the content of the toxic and carcinogenic aldehydes, acetaldehyde and formaldehyde, in a variety of food groups.
Increasing Vitamin D Supplementation
New study from ETH Zurich finds that elderly women should consume more vitamin D than previously recommended during the winter months.
IARC Monographs Evaluate Consumption of Red Meat and Processed Meat
Processed meat eaten daily increases the risk of colorectal cancer by 18%.
Nanoparticles in Foods Raise Safety Questions
Nanoparticles can make foods like jawbreaker candies brighter and creamier and keep them fresh longer. But researchers are still in the dark about what the tiny additives do once inside our bodies.
Arsenic Found in Many U.S. Red Wines
A new University of Washington study that tested 65 wines from America’s top four wine-producing states — California, Washington, New York and Oregon — found all but one have arsenic levels that exceed what’s allowed in drinking water.
Viruses Join Fight Against Harmful Bacteria
Engineered viruses could combat human disease and improve food safety.
Plastic for Dinner
Roughly a quarter of the fish sampled from fish markets in California and Indonesia contained man-made debris according to a study from the University of California, Davis, and Hasanuddin University in Indonesia.

Skyscraper Banner
Go to LabTube
Go to eposters
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
2,800+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
4,000+ scientific videos