The Singapore Prize is a biennial award that recognises achievements in science, technology, industry and the arts. It was introduced in 2014 as part of the National University of Singapore’s (NUS) programmes commemorating SG50, the country’s 50th anniversary. It was first awarded to a book by historian and archaeologist John Miksic for his work “Singapore and the Silk Road of the Sea, 1300-1800”. It has been administered by NUS’ Department of History since.
This year’s shortlist for the prize, which comes with a $50,000 cash award, includes a non-fiction work with a personal slant and novels that eschew the traditional view of history as a record of big movers and shakers. The winner of this year’s prize will be announced in October. The prize is open to all Singaporeans and residents of the region.
It was launched by NUS in 2014, with the aim of spurring interest in and understanding of Singapore’s unique and complex history. It is open to all works in the form of non-fiction or fiction that focus on the history of Singapore.
It also aims to encourage dialogue on the impact of Singapore’s past on its present and future, as well as the role of the nation in the world. It is a joint initiative of NUS and the Singaporean government.
A panel of judges, including academics and community leaders, will choose the winners. The winners will be honoured at a ceremony in February 2019. The prize is a part of the President’s Science and Technology Awards, which was established in 2009.
The inaugural prizes were given out in March 2014. The first prize for innovations in the area of food safety went to a team that developed a machine that detects E. coli and other dangerous microorganisms in milk. The second prize was awarded to a team that devised a device that can track air pollution using sound waves, while the third was won by a research group for developing an inexpensive method to test water quality.
The finalists are listed below in alphabetical order and the winners are highlighted in boldface. The winning team will receive $1 million in total, and the runner-up will get $1.5 million. The winners will be recognised by the Singapore Academy of Sciences and receive a trophy, citation and an interview opportunity with local media. The winning teams will also have the chance to join a mentorship programme with industry leaders. They will be provided with financial support and opportunities to network with other companies in the food and beverage industry. The organisers also expect to host an annual networking event for the winners and their guests. This is in addition to the regular benefits of being a Singapore Prize winner, such as access to an alumni network and an invitation to attend an annual prize ceremony. The first round of applications closes on April 30. Details are available on the Singapore Prize website.