Skills & Technology Adoption Readiness (STAR) for Formulating Plant-Based Meat Products

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Skills & Technology Adoption Readiness (STAR) for Formulating Plant-Based Meat Products

Overview

Course Date:
29 Jul 2024 to 28 Oct 2024
Registration Period:
12 Apr 2024 to 19 Jul 2024
Duration/Frequency:
29 July 8.30 am - 6 pm: F2f lesson. 5 Aug - 27 Oct: Project. 28 Oct: Project review
Mode of Training:
Classroom
Venue:
Singapore Polytechnic
Funding:
Eligible for SkillsFuture Credit

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 Objective

This course equips participants with the necessary knowledge and technical skills on using ingredients and processing methods in an optimal manner. This will enable them to effectively identify and solve application issues in order to successfully develop a plant-based meat product that possesses the desired attributes.

Course Outline

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

Emerging trends/local concepts
Composition and functions of core ingredients
Application of ingredients, optimisation and common challenges
Improving nutritional aspects in plant based meats
Aligning product to meet the Singapore food regulations and nutrient claims criteria
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.
Workplace project

Minimum Requirements

ITE/Polytechnic Diploma in relevant food science discipline or equivalent qualifications
Literate in Microsoft Excel
Working in a SFA-licensed food establishment

Certification / Accreditation

• Certificate of Attendance (electronic Certificate will be issued)
A Certificate of Attendance will be awarded to participants who meet at least 75% attendance rate

• Certificate of Completion (electronic Certificate will be issued)
A Certificate of Completion will be awarded to participants who pass the assessment and meet at least 75% attendance rate

Suitable for

Food Technologist / Food Scientist / Culinary Technologist / Application Technologist

Course Fees

For more information on course fee / or to apply, click on the “Register” button.

Applicants/Eligibility	SkillsFuture Funding	GST	Subsidised Fee (after GST)
Singapore Citizens aged 40 and above1	$3,987.00	$119.61	$562.61
Singapore Citizens aged below 40	$3,101.00	$119.61	$1,448.61
Singapore Permanent Residents and LTVP+ Holders	$3,101.00	$119.61	$1,448.61
SME-sponsored Singapore Citizens, Permanent Residents and LTVP+ Holders2	$3,987.00	$119.61	$562.61
Others (Full fees payable)	$0.00	$398.70	$4,828.70