Short & Modular Courses
24 Mar 2026 to 26 Jun 2026
21 Jan 2026 to 3 Mar 2026
total hrs- 82hrs Date from 24 March to 26 June 2026 Timing from 8.30am to 6pm
Classroom
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.
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Singapore Polytechnic
500 Dover Rd Singapore 139651