Enterprise Singapore partners with local polytechnics to enhance innovation support for SMEs in food manufacturing and built environment through expanded Centres of Innovation.
ENTERPRISE Singapore (EnterpriseSG) has collaborated with local polytechnics to broaden innovation support for Small and Medium Enterprises (SMEs) in the fields of food manufacturing and built environment. The newly established Centres of Innovation (COIs) will serve as hubs for SMEs in these industries to develop, test, and commercialize innovative solutions, fostering business growth. Minister for Trade and Industry Gan Kim Yong announced this initiative at A*STAR’s SME Tech Day 2023 on 2nd November 2023, held during Asia’s leading deep tech festival, Singapore Week of Innovation and Technology (SWITCH).
This expansion brings the network of COIs to a total of 12, granting SMEs access to specialized resources encompassing training, advisory services, and laboratory facilities to embark on technology projects. The two centres aim to collaborate with over 800 Singapore SMEs in the next two years and initiate more than 100 joint innovation projects with local SMEs.
Under the Research, Innovation and Enterprise (RIE) 2025 framework, SMEs have harnessed the technical expertise and infrastructure at the COIs to engage in nearly 200 innovation projects, covering sectors such as aquaculture, complementary health products, and precision engineering.
“Companies recognize the rewards of innovation but may find it challenging to commit significant time, effort, and expertise in the long run. Our COIs bridge this gap and enhance efficiency by serving as a one-stop hub for pooled resources and knowledge sharing,” said Mr. Tan Boon Kim, Executive Director for Innovation Ecosystem Development at EnterpriseSG. “The newly announced centres expand our efforts in growth areas of sustainability in food manufacturing and robotics & automation in built environment. This will enable more SMEs to capture emerging opportunities and meet new demands.”
The Centre of Innovation for Built Environment – Robotics & Automation (COIBERA) offers expertise in robotics and automation across design, fabrication, and assembly. This enables companies to revamp their operational processes and offer differentiated solutions. Local enterprises in this industry can co-develop and integrate smart technologies to automate processes, meet increasing capacity demand, improve construction safety, and enhance their competitive advantage.
COI-BERA is a collaboration with Ngee Ann Polytechnic and Temasek Polytechnic, supported by the Building and Construction Authority. Ngee Ann Polytechnic’s technical expertise in service robots and autonomous machineries combined with Temasek Polytechnic’s capabilities in hardware and software technologies provide comprehensive support essential for the development and deployment of robotics and automation projects. This complements the existing COI for Built Environment – Advanced Materials (COI BE-AM) launched last year, which focuses on advanced construction materials and chemical formulations.
Food manufacturers will receive expanded support through the Food Manufacturing Centre of Innovation (FMCOI), which builds upon the existing Food Innovation and Resource Centre (FIRC). The FMCOI provides support in areas such as market testing, shelf-life extension, and exportability. It enables local food manufacturers to incorporate the latest market trends and consumer insights in topics such as sustainability, deepening their in-house innovation capabilities to develop new or improved food products. These could be in emerging areas such as alternative proteins, food valorisation, and sustainable food packaging. Such industry-led innovation allows food manufacturers to increase competitiveness and market share while contributing to Singapore’s food resilience and sustainability goals.
Led by Singapore Polytechnic together with Nanyang Polytechnic, Republic Polytechnic, and Temasek Polytechnic, the FMCOI leverages the complementary strengths of each partner in distinct domain expertise, ranging from cultivated meats and alternative proteins, functional beverages and nutrition, to food valorisation.
