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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.

Available dates in 2022:

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 aspects of sensory evaluation for product development and quality control.

Available dates in 2022:

Protein dietary requirement increases with age and adequate protein intake is associated with many positive functional outcomes. As such, there is a noticeable growing interest in protein fortification of food and beverages. However, protein fortification has implications on the quality of the food product, especially bakery products, due to its impact on dough handling, mixing times and other attributes. Hence, it cannot be added without care and consideration.

Incorporation of additional protein in baked goods requires careful selection of ingredients, reformulation with proper application of additives or process adjustment to meet the recommended protein content without compromising the eating quality. This is in addition to the understanding of the requirements of Healthier Choice Symbol (HCS) to develop a more nutritionally wholesome baked product.

The course comprises of 1-day in-class training and practical session. Thereafter, participants are required to complete a project under the guidance of the trainer with a maximum of three mentoring sessions.  Participants will carry out the project at their own facility and present the prototypes to the trainer during mentoring sessions for further guidance on improvements. Project will need to be completed within 3 months from the course date. A report to summarize the key findings of the trials is to be submitted within 2 weeks upon project completion.

Available dates in 2022:

This course equips participants with occupational knowledge and skills in applying Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain and update a HACCP-based Food Safety Management System (FSMS). This course also provides participants with the knowledge and skills to perform internal audits of FSMS and manage and address non-compliances.

Available dates in 2022:

Increase and enhance the knowledge base of supervisory and management staff in food manufacturing plants. This will allow them to take an effective and holistic approach towards managing food hygiene and safety within their premises.

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 requirements.

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.

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