SP Facilities
Facilities available at SP
List of Facilities
Facility | Description | Dept | Contact | Keywords |
|---|---|---|---|---|
Food Innovation & Resource Centre (FIRC) | Food Innovation and Resource Centre (FIRC) is the Centre of Innovation (COI) established since 2007 to elevate the capabilities of our local food companies via innovative solutions, resources and trainings. FIRC offers consultancy services in food product development including formulation, processing, packaging, shelf life testing, sensory evaluation, with a SFA-licensed pilot plant for small-batch production. Additionally, it supports companies in improving shop floor productivity through automation and digitalization. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Tan Jia Hui | Food, solution, training |
Food Innovation & Resource Centre (FIRC) - Cook Studio | This demo kitchen lab is dedicated to formulating and producing shelf-stable food product such as sauces, as well as prototypes of alternative protein foods. It includes 8 sensory booths, each equipped with software and adjustable lighting to facilitate objective consumer and sensory studies for market validation. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Tan Jia Hui | Formulating, sensory |
Food Innovation & Resource Centre (FIRC) - Pilot Plant | This SFA-licensed Pilot Plant allows food companies to conduct small-batch production for market testing and commercial sale of specific food products. It is equipped with a comprehensive line-up of equipment including a Clean-fill HTST/UHT system, Carbonator for beverages, Multi-Purpose Pilot Retort, Sausage Vacuum Filling Machine, Stephen Cookers, Homogenizer, Vacuum Dryer, and Freeze Dryer. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Tan Jia Hui | Batch, market, carbonator, retort, homogenizer, freeze, dryer |
Food Innovation & Resource Centre (FIRC) - Package | Configured with specialized packaging equipment to facilitate testing of suitable packaging solutions, aiding food companies in determining the shelf-life and quality of their products. Additionally, companies can engage FIRC services for repackaging powder products with gas flushing, as well as conducting tests on the OTR/WVTR of packaging materials. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Tan Jia Hui | Packaging, shelf-life |
Food Innovation & Resource Centre (FIRC) - Mix & Bake | This lab is decked with an array of mixing and baking equipment for formulating healthy food products that cater to the needs of the ageing population, such as high-protein baked goods and products compliant with HPB’s HCS (Healthier Choice Symbol) regulations. It includes essential tools like an encrusting machine, dough-sheeter, noodle-making machine, dough vacuum press kneader, and an HME Extruder for research and development of plant-based meat analogues and snacks. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Tan Jia Hui | Dough, sheeter, noodle, kneader, extruder, plant-based |
Food Innovation & Resource Centre (FIRC) | This lab is well-equipped with a range of analytical equipment, from basic pH and water activity meters to advanced instruments like vapor sorption analyzers and dough rheometers. These tools are used to test and record the physicochemical properties of food products at each stage of the R&D project. External food enterprises can also leverage on FIRC services for their R&D or QA/QC purposes, including texture and viscosity analyses. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Tan Jia Hui | Food, physicochemical, texture, viscosity |
Food Innovation & Resource Centre (FIRC) | This area holds a variety of cold storage equipment including chillers, freezers, and humidity chambers for controlled environment incubation and accelerated shelf-life testing. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Tan Jia Hui | Food, humidity, chamber |
Food Innovation & Resource Centre (FIRC) - PEI | This workshop is where the Process Engineering Innovation team, comprising Food Process, Mechanical Design, and Electrical & Control Engineers, conceptualizes and designs automation and digitalization solutions to enhance productivity for food SMEs and LLEs in Singapore. The fabrication lab is equipped with various hardware tools, 3D printer for proof-of-concept prototyping, and a demo lab for showcasing scalable concepts of a automated production line. | Department of Technology, Innovation & Enterprise (TIE) | Ms. Tan Jia Hui | Automation, digitalization |
Consumer Chemicals Technology Centre (CCTC) | With a comprehensive suite of cutting edge equipment and expertise, CCTC strive towards meeting the companies' business goals, through impactful projects that fuels technology with creative inspiration. | Department of Technology, Innovation & Enterprise (TIE) | Cynthia Sim | Beauty, personal, care |
Centre of Excellence in Maritime Safety (CEMS) | CEMS collaborates with Singapore Maritime Academy (SMA) and Maritime Port of Authority Singapore(MPA), Singapore Maritime Institute (SMI) to develop industry-ready solution to assist companies in their digital and work force transformation journey, with the aim to leverage on technology to enhance maritime safety through training. Some of the digital solution includes: | Department of Technology, Innovation & Enterprise (TIE) | Vincent Lee | Maritime, navigation |