About Course
Extrusion and texture-characterisation are vital for creating plant-based meats with meat-like texture. These processes ensure product consistency, consumer acceptance, and innovation, driving the success of high-quality, appealing plant-based products.
This course offers comprehensive theory and practical training in mechanics of materials, rheology, rheological and texture analysis methods, and extrusion basics. Learners will explore the biochemistry of biopolymers like starches, fats, enzymes, and binders crucial for plant-based meat (PBM) formulation. They will learn to analyse formulations and finished products using TPA and rheometers. Additionally, learners will delve into various testing methods and data analysis with hands-on experience in texturing formulations using high-moisture or low-moisture extrusion.
This course is supported and endorsed by The Good Food Institute Asia Pacific.
Skills you’ll gain
Chemical Engineering
Food Technology
Who Should Attend
Fresh graduates in chemical engineering, biological engineering, food science and technology
Entry level in the plant-based meat industry such as formulation scientists from the traditional food industry, material scientists from the plastics and polymers industry and biologists and chemists from the pharmaceutical industry
Prerequisites
Proficiency in spoken and written English
Learning Outcomes
Biopolymers in the PBM formulation
- Exploration of the biochemistry and material profiles of essential biopolymers.
- Understand the role of starches, fats, enzymes, and binders in providing structure and texture in plant-based meats.
Common ingredient in the PBM industry
- Comprehensive coverage of common binders, starches, lipids, and enzymes used in the food and plant-based meat industries.
Analytical techniques
- Introduction to mechanics of materials with Texture Profile Analysis (TPA) and Rheology for analysing PBM formulation mixes, textured formulations, and finished products.
Testing methods and data analysis
- Overview of testing methods relevant to PBM formulations
- Guidance on data analysis techniques to interpret results accurately.
Extrusion in plant-based meat
- In-depth exploration of the extrusion process in plant-based meat manufacturing.
- Practical insights into high-moisture and low-moisture extrusion techniques.
Hands-on texturisation
- Practical sessions with hands-on experience in texturing a formulation using extrusion.
- Understand the impact of moisture levels on the final product.
Teaching Team
Arif Zainuddin Nelson
Assistant Professor, Food, Chemical and Biotechnology, Singapore Institute of Technology
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Du Juan
Associate Professor, Food, Chemical and Biotechnology, Singapore Institute of Technology
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Wang Danping
Lead Professional Officer, Singapore Institute of Technology
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Course Details
Schedule
| Course Run | Dates | Time |
|---|---|---|
| Jul 2025 | 23 – 25 Nov | 9:00 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$3,815.00.
| Funding Category | Eligible Funding | Course Fees Payable After Funding |
|---|---|---|
| Singapore Citizen (Below 40) | 70% | S$1,144.50 |
| Singapore Citizen (Above 40) Funded under SkillsFuture Mid-Career Enhanced Subsidy (MCES) | 90% | S$444.50 |
| Singapore PR / LTVP+ Holder | 70% | S$1,144.50 |
| Non-Singapore Citizen | Not Eligible | S$3,815.00 |
Note:
- All fees above include GST. GST applies to individuals and Singapore-registered companies.
For Organisations
Interested in this course for your business or team?
Tailored to your organisation's specific training needs, we can help you design and develop custom courses to grow key talent and build specialist expertise to meet the future demands of work.
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