NTU Singapore and WHO launch landmark collaboration on future food safety

Nanyang Technological University, Singapore (NTU Singapore) and the World Health Organization (WHO) have launched a major new partnership focused on updating global food safety systems in response to the rise of novel food technologies. The three-year initiative, aligned with the WHO Global Strategy for Food Safety 2022–2030, will develop and promote advanced tools to strengthen food risk assessment worldwide.

At the center of the collaboration is the application of New Approach Methodologies (NAMs) – a class of modern scientific techniques that includes artificial intelligence, digital modeling, in silico computational models, and in vitro testing methods. These tools are expected to play a key role in helping countries evaluate the safety of next-generation food products such as cell-cultivated meat, precision-fermented ingredients, and advanced functional nutrition formats.

The partnership was formally launched at the WHO-NTU Joint Workshop on New Approach Methodologies in Future Food Safety Risk Assessment, held in Singapore from 18-20 June 2025. The agreement was signed by Professor William Chen, Director of the Future Ready Food Safety Hub (FRESH) at NTU Singapore, and Dr Simone Moraes Raszl, Scientist for Multisectoral Action in Food Systems at WHO. The signing was witnessed by Lim Chuan Poh, Chairman of the Singapore Food Agency (SFA), who also served as Guest of Honour.

“This collaboration with WHO underscores NTU’s commitment to advancing food safety science and innovation,” said Professor Chen, who also leads NTU’s Food Science and Technology programme. “Supported by FRESH and our partners in the Singapore ecosystem, we aim to develop robust methodologies that will benefit global public health, particularly to assess and regulate novel food innovations.”

Dr Moraes Raszl emphasized the global relevance of the initiative. “Ensuring safe food is fundamental to global health, sustainable development and resilient societies. Our joint efforts with NTU Singapore exemplify our collective commitment to advancing science-driven solutions that can be shared and scaled across borders,” she said.

The project will include joint research programs, technical guidance development, and training workshops to help countries integrate NAMs into their national food safety systems. The aim is to build capacity for more responsive and science-based regulation, especially in countries now grappling with how to evaluate foods produced using emerging technologies.

FRESH – a collaboration between NTU Singapore, the Agency for Science, Technology and Research (A*STAR), and the SFA – provides the institutional and scientific backbone for the initiative. It serves as a model for how multi-agency efforts can combine research, regulation, and public health outcomes.

According to Lim Chuan Poh, the project reflects how international collaboration can shape more resilient food systems. “This project is an illustrative example of how international collaborations can drive innovation in food safety science,” he said. “As Singapore develops a more resilient and robust food system, global partnerships like this will play a vital role in ensuring the safety, trust and sustainability of both local and global food supply chains.”

NTU Singapore has been steadily building a portfolio of innovations to support sustainable and secure food systems. It has taken an interdisciplinary approach to food preservation, technology, and regulation, including the development of a compact, mercury-free UVC chip that extends shelf life and improves food hygiene – part of its ongoing commitment to reducing food waste through science and innovation.

By embedding AI and digital technologies directly into regulatory thinking, the NTU-WHO partnership aims to create globally relevant frameworks for assessing the risks associated with food innovations that do not fit traditional models of evaluation.

The project marks a significant step forward in how food safety systems are being reimagined to meet the demands of a fast-changing global food landscape. It is expected to help lay the foundation for more agile, scalable, and trusted regulatory models – not just for Singapore, but for countries around the world navigating similar transitions.