Course Overview
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.
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
- Basic knowledge in biology and chemistry.
What You Will Learn
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
Du Juan
Associate Professor, Food, Chemical and Biotechnology, Singapore Institute of Technology
Wang Danping
Lead Professional Officer, Singapore Institute of Technology
Schedule
Course Run | Dates | Time |
---|---|---|
Oct 2024 | 22, 24, 25 Oct 2024 | 9:00 am - 6:00 pm |
Certificate and Assessment
A Certificate of Participation will be issued to participants who:
- Attend 75% of the course
- Undertake and pass non-credit bearing assessment during the course
Fee Structure
The full fee for this course is S$ 3,815.00
Category | After SF Funding |
---|---|
Singapore Citizen (Below 40) | S$ 1,144.50 |
Singapore Citizen (40 & Above) | S$ 444.50 |
Singapore PR / LTVP+ Holder | S$ 1,144.50 |
Non-Singapore Citizen | S$ 3,815.00 |
Note: All fees above include GST. GST applies to individuals and Singapore-registered companies.
Course Runs
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