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

The course fees payable are inclusive of prevailing GST rate.

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

As per SSG’s policy, the GST payable for all funding-eligible applicants is calculated based on prevailing GST rate after baseline funding subsidy of 70%

Singaporeans aged 25 years and above may use **SkillsFuture Credit balance to offset respective course fees.

¹ Under the SkillsFuture Mid-career Enhanced Subsidy. For more information, visit the SkillsFuture website here.
² Under the Enhanced Training Support for Small & Medium Enterprises (SMEs) Scheme. For more information of the scheme, click here. To view SP’s list of similar funded courses, click here. Please submit the attached “Declaration Form for Enhanced Training Support Scheme for SME” together with your online application.

Funding Incentives

Please click here for more information on funding incentives.

Application Procedure

1. For self-sponsored applicant, please click on the “Register” button to apply for the course. You will be directed to STEP portal to manage all your course activities. Please note that you will be prompted to sign in with Singpass/Student ID.

2. For company-sponsored applicant, please approach your company's Human Resource (HR) team to put in the application through the company portal using CorpPass. You may only apply after receiving the registration link from your company's HR.

3. Your application does not guarantee acceptance into the course. Your acceptance into the course is dependent on meeting the course requirements and course vacancy.

4. All successful applicants will be notified with a letter of confirmation via email.

6. PACE Academy course schedules, including course trainer, course fees and course availability are subject to change.

7. PACE Academy reserves the right to cancel or postpone any course at short notice; & at its absolute discretion without assigning any reason for such cancellation/postponements. In the event that the applicant’s chosen course is cancelled prior to its commencement, PACE Academy will make a full refund of course fees already paid by the applicant.

8. The data provided to Singapore Polytechnic will be kept strictly confidential and will be used for the purpose of course administration. The data may be passed on to the relevant organisations that require the information related to the course.