Presents an overview of food science and technology, focusing on the chemistry, product development, sensory evaluation techniques, food processing, preservation methods and food packaging techniques.

Presents an overview of using all the five senses in the process of eating. The sensory quality of a food product is an important factor influencing its success in the marketplace. Sensory techniques will be explained with a strong emphasis on the practicality of sensory evaluation in a fast moving industrial setting.

Provides practical knowledge and skills to raise the standard of food service establishments by equipping the supervisory staff with practical knowledge and application skills to implement the Singapore Standards SS583:2016 Guidelines Food Safety Management for Food Service Establishments.
Available in English & Chinese

Provides practical knowledge and skills to raise the standard of food service establishments by equipping the supervisory staff with practical knowledge and application skills to implement the Singapore Standards SS583:2016 Guidelines Food Safety Management for Food Service Establishments.

Provides an overview of the fundamental considerations in food packaging and preservation. Each packaging material will be examined alongside various processing methods such as retort and aseptic processing. Packaging techniques such as Modified Atmosphere Packaging (MAP), active and intelligent packaging will also be explored.

Provides information on labelling requirements in all pre-package food products for sale in Singapore. The knowledge will serve as a basis for effective review of the food labelling to meet AVA guidelines.

Tailor courses and workshops to address your organisation unique needs and equipped your staffs with the relevant training to deepen both knowledge and skills