Course Details

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.

Designed with a solution-based focus, this course addresses 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.

Trainer Profiles

Please click here for the Trainer Profiles.