If you have further questions about the MOU and how to participate after reading the following column, please do not hesitate to contact Vikki Nicholson-West (vnicholson-west@usdec.org) and Kristi Saitama (ksaitama@usdec.org).

Q: What is FIRC?

A: FIRC is a joint venture between Singapore Polytechnic and the Singapore government. It was formed in 2007 to provide food companies with technical expertise in new product and process development. It is part of the government’s economic goal to establish Singapore as a global center for food and nutrition R&D.

Singapore Polytechnic, established in 1954, is Singapore’s oldest polytechnic university. It has more than 14,000 full time students attending 10 academic schools teaching 40 undergraduate programs.

Although it was co-founded and is housed at Singapore Polytechnic, FIRC operates more like a commercial entity.

Q: Can you describe the provisions of the MOU?

A: The MOU with FIRC is multi-faceted. There are really three pillars to the partnership:

1. Joint research and innovation projects between USDEC and FIRC spanning milk powder, whey/milk proteins, cream cheese and permeate in the first year.
2. In-market support for USDEC activities, including hands-on workshops featuring member presentations and product tastings. (Two permeate workshops were already held in May and July 2018 and two more are in the works for October.)
3. USDEC member technical support.

USDEC staff will work closely with FIRC staff on the first two pillars and will communicate projects and activities to membership as they develop.

The third pillar—USDEC member technical support—is the focus of this Q&A. The technical support pillar relies on members to initiate projects with FIRC and maximize the opportunity provided by the MOU to build relationships and raise their profile (and by association, the U.S. dairy profile) in Southeast Asia.

Q: What types of technical support services does FIRC offer and what are the costs?

A: FIRC offers an array of services. Costs vary depending on the nature and timing of the project.Costs for certain projects requiring involvement and support from FIRC food technologists are covered 100 percent by the MOU. Specifically, there is no charge for the first 20 hours of projects related to trouble-shooting and support to address customer technical issues, as well as prototype development, comparative studies and analysis and application testing.

USDEC negotiated a special discount rate of S$108/hour (about US$80/hour) for troubleshooting and other projects that fall outside that first 20 hours of work. Members are responsible for all costs outside of the first 20 hours and must go through USDEC with proposals, rather than directly to FIRC, to receive the S$108/hour rate.

Other FIRC services are subject to variable costs depending on the nature of the project. If you need the test kitchen for hands-on demos or a classroom-style instruction venue but without requiring support from FIRC food technologists such as to conduct one-on-one technical consultations or product demonstrations to customers, the cost is a flat fee of S$600 per day (about US$440 per day). If you simply want to conduct application trials at FIRC’s test kitchen or lab facilities without needing FIRC food technologists’ support and without customers present, the cost is S$80 per hour (about US$58 per hour). Food analysis costs are charged on a per-product basis.

A third category of services—including shelf-life studies, packaging studies and work involving intellectual property (IP)—are considered out of scope of the MOU. You can still pursue those services with FIRC, but must negotiate your own agreement with Singapore Polytechnic to determine feasibility, timing and costs.

Q: What can you tell me about FIRC’s facilities?

A: FIRC has extensive in-house capabilities, including dairy and beverage processing equipment, bakery equipment, meat processing equipment, a variety of cooking/heating equipment, freezers and chillers, packaging systems and more. Their competencies include food formulation, food process development and optimization, packaging and shelf-life extension, sensory science and consumer insights.

Q: How can USDEC members engage with FIRC?

A: USDEC will act as intermediary for the initial request for FIRC services. If you are interested in working with the institution, contact Vikki Nicholson-West (vnicholson-west@usdec.org) and Kristi Saitama (ksaitama@usdec.org) as soon as possible. Space and time are limited, and projects will be slated on a first-come, first-served basis. Contact Nicholson-West and Saitama by Aug. 27 (prior to their Southeast Asia trip) to get in on the first wave of projects.

Working with Martin Teo, technical director, food applications, in USDEC’s Southeast Asia office, staff will determine whether the project falls under the scope of work outlined in the MOU. Teo will act as member liaison with FIRC over the course of the project.

Q: What is the timing?

A: We are asking members to allow 60 days advance notice from the desired project start date. However, timing can vary depending on the nature of the work and FIRC’s schedule. For example, if you only require FIRC space and do not need assistance of FIRC lab technicians, we may be able to shrink that 60-day window. Best practice is to contact USDEC as soon as possible to get an idea of scheduling.

Q: Are there other ways USDEC members can participate directly with FIRC?

A: Definitely. Pillar 1 and Pillar 2 activities also offer opportunities for member participation.

We held two hands-on workshops earlier this year focusing on permeate in Singapore in cooperation with FIRC. A number of USDEC members took part. The next one is slated for Oct. 10 (the day after USDEC’s U.S. Dairy Ingredient Innovation Seminar in Singapore on Oct. 9) and will focus on permeate and protein use in beverages and dairy foods. Another workshop will be held Oct. 31-Nov. 1 with a permeate-for-bakery focus, specifically reaching Vietnamese end-users. For more information on either of the Singapore events, please contact Kristi Saitama (ksaitama@usdec.org), and for the Vietnam workshop, contact Amy Foor (afoor@usdec.org).

Q: Why should members pursue projects with FIRC?

A: As with the MOU with China’s Jiangnan University, these types of partnerships are platforms for USDEC members to get closer to customers and accelerate success overseas. The MOU provides the opportunity to work collaboratively with the local industry to strengthen relationships, boost the U.S. presence and demonstrate that we are a world-class dairy partner fully invested in Southeast Asia for the long term—ultimately increasing U.S. dairy sales.

###

The U.S. Dairy Export Council fosters collaborative industry partnerships with processors, trading companies and others to enhance global demand for U.S. dairy products and ingredients. USDEC is primarily supported by Dairy Management Inc. through the dairy farmer checkoff. The password-protected article above is intended for USDEC member organizations only and should not be shared with anyone outside your organization.