STAR FOR FORMULATING PLANT-BASED MEAT PRODUCTS

This course aims to equip participants with the knowledge and skills to create plant-based meat products using appropriate ingredients with added nutritional properties that meet consumer demands for quality, taste and convenience, while meeting regulatory requirements. The course is designed with a solution-based focus to address common challenges manufacturers face with regards to the complexity of formulation and ingredient optimisation to match the sensorial qualities of real meat and fish. The course consists of a 1-day in-class theory and practical sessions. Following the training, participants will be assigned a mentor for guidance to complete a product development project within 3 months comprising of one virtual and three face-to-face mentoring sessions, which will be conducted at FIRC premises. A plant-based meat prototype is expected to be presented at the final mentoring session.

Course Fees: $4,828.70 w/GST 

(Eligible for SkillsFuture Credit - subjected to SSG)

Duration: 82 hours

By the end of the Course, participants will be able to: 
1. Develop base formulations according to the composition and functions of core ingredients & approved additives like plant proteins, emulsifiers, starches, fibres, colours, and flavours.
2. Solve application challenges that surface during product development.
3. Apply appropriate processing methods and optimisation techniques in creating plant-based meat products.
4. Formulate plant-based meat products with considerations on its nutritional quality. 
5. Develop plant-based meat to comply with Singapore food regulatory and nutrient claim requirements.

Topics to be covered:

1. Emerging trends/local concepts.
2. Composition and functions of core ingredients.
3. Application of ingredients, optimisation and common challenges.
4. Improving nutritional aspects in plant based meats .
5. Aligning product to meet the Singapore food regulations and nutrient claims criteria 
6. Practical Session - Creating recipes using base formulations to create various types of meat (demo provided) and identifying factors impacting the sensorial quality of plant-based meat.
7. Workplace project.

Available dates in 2024:

STAR FOR FOOD PRODUCTION PLANNING WITH DIGITALISATION

This course equips participants with the necessary knowledge and skills in identifying productivity improvement opportunities in food production using digitalisation tools and solutions through project-based training.

Course Fees: $4,469 w/GST 

(Eligible for SkillsFuture Credit - subjected to SSG)

Duration: 70 hours

As data is increasingly important in our workplace, it is essential we know and identify what kind of data to collect and analyse.

This is a foundational course where participants will learn to measure productivity, identify bottlenecks and plan their production to improve productivity.

 

The course comprises of three (3) half-day sessions at Food Innovation & Resource Centre (FIRC) at Singapore Polytechnic, and a project component and mentoring sessions.

Course Outline:

By the end of the course, participants will be able to: 

1. Understand process mapping and production constraints

2. Identify productivity improvement opportunities/areas using data

3. Optimise production scheduling

 

Topics to be covered:

1. Introduction

2. Throughput Accounting

3. Product and Process Mapping

4. Production Planning

5. Concepts of Innovation

6. Dealing with Adhoc Orders

7. Importance of Data Quality

Available dates in 2024:

21 May to 6 Sep consisting of: 21 May, 28 May & 4 Jun 2024 (08:30am to 12.30pm, i.e. 3 half-day F2F lessons at FIRC @ Singapore Polytechnic) 22 May to 6 Sep: Project, Mentoring and Assessment

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