As world populations grow, it has become increasingly important to ensure food and water supplies are safe, healthy and plentiful. However, all over the globe, new challenges are arising — environmental contamination, food adulteration, access issues and more are putting people’s futures at risk. To find solutions, it is critical to gather the leading food and water scientists together in collaborative environments.
“In past decades, Singapore has become a major hub for food and water research that has far-reaching impacts around the globe. The country has long had well-established academic laboratories where scientists have done significant work,” said Mike Harrington, senior vice-president, global market, Waters.
“Based on that, along with Waters’ storied history in Singapore, we are thrilled to open the IFWRC, a model for scientific collaboration between industry, the government and academia that will ultimately drive significant advances in food and water quality,” he added.
“As an innovation-led economy, Singapore values strong partnerships that accelerate the development of new, differentiating capabilities for our industries. The unique collaboration model of IFWRC will build upon Singapore’s strong academic base, while bringing together regional and global researchers within the food and water domains, to co-create and implement innovative solutions with a global impact,” said Thien Kwee Eng, assistant managing director, Singapore Economic Development Board.
Researchers will gain access to IFWRC’s state-of-the-art facilities outfitted with the latest advanced analytical instrumentation from Waters. In addition, the laboratory will be staffed with scientists and researchers who will work closely with project owners throughout implementation.
