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