Masterclass in Low Moisture Extrusion: From Concept to Crunch
[TGS-2026065063] Build knowledge of the science and process behind creating better puffed snacks through low-moisture extrusion.
About Course
Low-moisture extrusion is a key enabling technology behind many ready-to-eat puffed snacks on the market today. By applying thermomechanical energy, extrusion allows food developers to create light, crunchy snacks without reliance on deep frying or added oil. Mastery of ingredient functionality, extruder design, and process control is essential for developing snacks that deliver both sensory appeal and nutritional value.
This three-day masterclass, jointly organized by FoodPlant and the Singapore Institute of Technology (SIT), provides learners with focused, practical training in puffed snack production.
The programme combines classroom learning with live demonstrations and hands-on trials using FoodPlant’s industrial 27 mm – 40 L/D Twin Screw extruder. Learners will explore how extruder configuration, ingredient functionality, and processing parameters interact to shape product performance.
Exclusive Hands-on Experience
Learners will have the rare opportunity to operate an extruder and apply their learning in a guided, team-based product development challenge to design and produce your own novel puffed snack.
Skills you’ll gain
Food Technology
Advanced Manufacturing
Process Engineering
Who Should Attend
This course is suitable for:
Culinary innovators and food enthusiasts wanting to discover how popular products like puffed snacks are made.
Aspiring food technologists and entrepreneurs exploring opportunities in food innovation and gain technical expertise.
Early-career professionals in food manufacturing building foundational knowledge and hands-on experience in low-moisture extrusion technology.
R&D, product development and QC professionals wanting to deepen their understanding of low-moisture extrusion processes for product innovation.
Students and researchers in Food Science and Engineering looking to gain practical experience to complement academic learning and research.
Minimum Entry Requirements
The course is designed for all levels; no prior knowledge is required.
Learning Outcomes
By the end of the course, learners will be able to:
- Explain the fundamental principles of low-moisture extrusion and describe how thermomechanical processing transforms raw materials into expanded snack products.
- Identify and configure key twin-screw extruder components, including barrel zones, screw elements, L/D ratio, and die design, to achieve desired mixing, expansion, and product shape characteristics.
- Select ingredients and formulate recipes by assessing the functional roles of starches, flours, proteins, emulsifiers, and processing aids in influencing product texture, structure, expansion, stability, and nutritional quality.
- Operate an extruder safely and effectively, by getting hands-on setting up, running and shutting down.
- Optimise extrusion process parameters such as feed rate, temperature profile, screw configuration, and screw speed to achieve targeted product attributes including expansion, density, and texture.
- Develop innovative puffed snack products by applying formulation and process strategies that address emerging market trends, such as high-protein, fibre-rich, and gluten-free products.
Teaching Team
Lim Bee Gim
Associate Professor, Food Technology (Food, Chemical and Biotechnology), Singapore Institute of Technology
View profile
Course Details
- Mode of Training: Classroom and Practical Training
- Total Contact Hours: 24 hours
| Mode | Duration |
|---|---|
| Classroom Facilitated Training | 23 hours |
| Assessment | 1 hour |
Schedule
| Course Run | Dates | TIME |
|---|---|---|
| TBC | TBC | 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$4,905.00.
| Funding Category | Eligible Funding | Course Fees Payable After Funding |
|---|---|---|
| Singapore Citizen (Below 40) | 70% | S$1,471.50 |
| Singapore Citizen (Above 40) Funded under SkillsFuture Mid-Career Enhanced Subsidy (MCES) | 90% | S$571.50 |
| Singapore PR / LTVP+ Holder | 70% | S$1,471.50 |
| Non-Singapore Citizen | Not Eligible | S$4,905.00 |
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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