Course Overview

Domain
Food, Chemical and Biotechnology
Format
Short Course
Duration
4 days
Fee Subsidy
Up to 90% SF Funding

Retort technology is a versatile food processing method that extends the shelf life of food products while preserving their safety and quality. Understanding this process ensures efficient production and consistent product quality.

This four-day masterclass provides learners opportunity to gain in-depth knowledge and practical experience in retort processing. Whether you're a culinary innovator, aspiring entrepreneur, early-career food professional, or an expert in research and development and product development, this course is designed to equip you with both theoretical knowledge and essential skills to excel in retort processing.

Led by experienced industry practitioners, this highly interactive course combines classroom learning with practical sessions, offering real-world insights into retort technology. Learners will learn to operate a retort machine, optimise processing parameters, validate the retort process, and conduct packaging integrity testing to ensure quality and safety.

Exclusive Hands-on Experience 

Learners will have the unique opportunity to work directly with FoodPlant’s horizontal retort with an agitation system and bi-process steam-air or steam-water spray methods. This high-demand equipment ensures uniform heat distribution and efficient sterilisation, making it ideal for small-batch testing, product development, and commercial applications. With the demand for shelf-stable and innovative food products increasing, mastering retort technology will position you at the forefront of food innovation.  gain valuable skills in a rapidly evolving industry.

The class size is kept small to ensure personalised guidance and hands-on experience.

Who Should Attend

  • Culinary Innovators and Food Enthusiasts looking to discover how shelf-stable products are made and exploring opportunities in food innovation.
  • Aspiring Food Technologists and Entrepreneurs looking to develop and commercialise shelf-stable food products.
  • Early-Career Professionals in Food Manufacturing seeking foundational knowledge and gaining technical expertise in retort processing.
  • Research and Development, Product Development and Quality Control Professionals aiming to deepen their understanding of retort processes for product innovation and food safety compliance.
  • Students and Researchers in Food Science and Engineering looking to gain hands-on experience to complement academic learning and research.

Prerequisites

  • The course is designed for all levels; no prior knowledge is required.
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"This course provided great insight into retort technology and was extremely useful in summarising the key points needed for application. The class was organised at a good pace, and the hands-on activity helped to reinforce ideas."
Yanting Zhi
Food Technologist,SGProtein Pte Ltd
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"The Masterclass is a good course to attend for those who looking to learn about the retort process and experience it firsthand. With the knowledge shared by the trainers, you will discover how the process is carried out."
Mardhiana Abdul Karim
Participant, Masterclass on Retort Technology: Innovation and Practical Application

What You Will Learn

Introduction to Retort Technology

  • Understand the principles of thermal processing and its role in food preservation. Explore different types of retort systems, key features, and how they function

Hands-on Machine Operation

  • Learn how a retort works, including setup, operation, troubleshooting and safety protocols under expert guidance

Packaging and Quality Control

  • Learn about retort packaging materials and conduct integrity testing

Retort Process Cycles and Process Validation

  • Conduct temperature and heat distribution studies to validate processing conditions

Understanding Key Process Parameters

  • Learn how temperature, duration, and acidity impact food safety and product quality

Optimising for Efficiency and Quality

  • Discover ways to fine-tune retort processes for better production and product outcomes

Teaching Team

Lim Bee Gim
Lim Bee Gim

Associate Professor, Food, Chemical and Biotechnology, Singapore Institute of Technology

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Yan Li Hui
Yan Li Hui

Research Engineer (2), Food, Chemical and Biotechnology, Singapore Institute of Technology

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Angeline Goh
Angeline Goh

Research Engineer (2), Food, Chemical and Biotechnology, Singapore Institute of Technology

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Schedule

Course RunDatesTime
May 202520 – 23 May9:00 am – 6:00 pm

Certificate and Assessment

A Certificate of Attainment will be issued to participants who

  • Attend at least 75% of the course;
  • Undertake and pass non-credit bearing assessment during the course

Participants who meet the attendance requirement but do not pass the assessment will receive a Certificate of Participation.

Fee Structure

The full fee for this course is S$5,428.20

Category After SF Funding
Singapore Citizen (Below 40) S$1,628.46
Singapore Citizen (40 & Above) S$632.46
Singapore PR / LTVP+ Holder S$1,628.46
Non-Singapore Citizen S$5,428.20 (No Funding)


Note: All fees above include GST. GST applies to individuals and Singapore-registered companies.

Course Runs

There are no upcoming course runs at the moment.

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