A*STAR SIFBI, Monell Chemical Senses Center partner for 5-year sensory science research

They aim to develop sensory testing protocols specific to Asians by integrating traditional Eastern culinary practices.

A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI) and Philadelphia’s Monell Chemical Senses Center have signed a five-year-long memorandum of understanding (MoU) to promote academic cooperation and exchange in education and research.

The MoU provides a framework for Monell and A*STAR SIFBI to explore research that benefits both academic and industry science, including engaging in joint science and shared scientific publications, joint funding opportunities, and the exchange of scientists and staff for training.

Moreover, the two organisations aim to develop sensory testing protocols specific to Asians by integrating traditional Eastern culinary practices, such as fermentation and spice usage, with advanced methodologies.

It also aims to enhance understanding of Asian food textures, tastes, and preferences, enabling the development of products and nutrition strategies in this region.

“We know that cultural, environmental, and genetic factors shape olfactory and gustatory experiences across diverse– Eastern and Western– populations,” said Dr. Benjamin P.C. Smith, executive director and president of Monell.

“Through this ‘East Meets West’ partnership, we will explore the cultural influences, which could lead to improved cross-cultural food product development and precision health nutrition efforts,” he added.

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