Singapore develops innovation while reinventing its tradition from coffee to gastronomy and this nation is also the place where the discussion about possible solutions for malnutrition and obesity is taking off. This is the starting point of our amazing experience with Food Innovation Global Mission.
During the Singapore stop, Sara Roversi and Matteo Vignoli, respectively Executive and Program Director of FIP visited with the students At-Sunrice Global Chef Academy and tertiary institutions in Singapore with the aim to start international collaborations.
<We were privileged to host, exchange ideas and make connections with the FIM delegates – says Dr Kwan Lui, Founder and Director of At-Sunrice GlobalChef Academy-. As At-Sunrice mission is to Feed the Future, and with our plans to start an incubator to cross-fertilise various disciplines with Culinary Arts, we look forward to more exchanges and collaborations with future FIM delegations>.
<Singapore institutions embrace our vision – says Matteo Vignoli -: if we link the world renowned hospitality of Singaporeans with the pillars of food innovation and global cross pollination, we could start a new chapter of food>.
<The global transformation that the coffee industry is facing, places Singapore among the most advanced outposts in Asia and links the quality of the products with the whole experience of coffee>, confirms Matteo during a conversation held at Angra showroom with the wine importer Giacomo Pallesi and Chef Shen Tan a few days ago.
<The keyword is cultural integration, since Singapore as global hub has got the privilege to be connected with the entire world and it integrates at the same time the world into its multicultural unique cuisine – says Sara Roversi, -: this is also the essence of the innovative project launched by Chef Tan, who as a real food hero is inviting chefs from all over the world to rethink their cuisine with local and sustainable ingredients. With the global outlook that FIP developed during our global mission, we believe that Singapore can be an important platform for innovation as many different cultures are available to refine a connection between the local and the global as this will be one of the possibility for the future of food>.
FIP students also met the Director of the Italian Trade Agency in Singapore Leonardo Radicati and Giorgio Maria Rosica, Delegate for Singapore, Malaysia and Indonesia of the Accademia Italiana della Cucina. The group was introduced to some of the most important businesses in the country like CNT Tech, one of the most noted Korean online platforms for home food delivery that produces around 100 thousand meals a day, and the foodtech start-up Nature’s Nest.
<Food innovation is cardinal for us, we wish to work closely with FIP and build up capabilities and capacities for our talented food innovators to assess and trial their concepts efficiently and eventually to bring the products or services to market faster – says Ricky Lin of Nature’s Nest-: our work is to improve the human health and nutrition as well as to ensure a healthy ecosystem of sustainable food production>.
Great appreciation for the most traditional Singaporean dishes: from laksa to chicken rice, from bak kuh teh to chilli crab, nasi lemak and chendol, the FIP delegation was delighted by the tantalizing flavours and fusions of these recipes, perfect testimonials of the Singapore’s DNA!
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