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Course Type:Short & Modular Courses
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.
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.
Topics to be covered
Dr. Grace Ng Cui Fang is a Lead Food Scientist with over 10 years of experience in the food industry, specializing in product development for alternative proteins. As part of the Consumer Centric Innovation (CCI) team at the Food Innovation & Resource Centre (FIRC), she serves as the technical lead in future food projects, focusing on the development of products from alternative protein sources which includes plant-based meat analogues, dairy alternatives, and beverages.
With extensive experience in plant-based product formulation, she applies advanced food processing technologies, including extrusion, sonication, and encapsulation, to enhance the nutritional profile, taste, and texture of alternative protein products. Her expertise allows her to support the transition from scientific research to commercial product innovation in the plant-based food industry.
Lead Nutritionist, Food Innovation and Resource Centre (FIRC) Singapore Polytechnic
Carolyn has over two decades of work experience with a diverse range of expertise encompassing sports nutrition, nutrition education, assessment and curriculum development for tertiary education. Her current area of work at Food Innovation & Resource Centre (FIRC), Singapore Polytechnic focuses primarily on the conceptualisation and development of health and wellness- oriented food products as well as nutrition outreach for the food industry. In this capacity, she has successfully overseen several industry-based projects and contributed talks and seminars centred on nutrition and plant-based product innovation. As part of her portfolio, she provides essential product labelling consultancy to ensure labels meet regulatory requirements for local and overseas markets. She also served as a Working Group member of the Singapore Standards Council for the revision of the technical reference on nutrition and health claims. Carolyn holds a Bachelor of Science degree in Human Nutrition from the University of Otago, New Zealand and is a member of the Singapore Nutrition & Dietetics Association (SNDA).
Dr. CHEN Qimin is a senior food scientist at the Food Innovation & Resource Centre (FIRC) bringing over six years of experience in the food industry with a focus on innovative food technologies, product development, and scaling up for commercial success. Driven by a passion for leveraging advanced food technologies to deliver high-quality products to the market, Qimin has helped SMEs to successfully launched more than 20 products, ranging from plant-based meats to ready-to-eat meals and dietary supplements.
With a solid academic background in food chemistry, Qimin possesses a deep understanding of how ingredients influence the sensory and nutritional qualities of food products. Complementing this expertise are Qimin’s award-winning culinary skills, creating a unique blend of scientific knowledge and culinary insight that drives the development pf commercially viable products tailored to meet industry demands. In this course, Qimin will mentor participants through the complex process of developing alternative meat products, offering practical guidance on formulation and ingredient selection for successful market entry.
Short & Modular Courses