Masterclass on Pulsed Electric Field (PEF) Technology for Food Processing and Innovation
[TGS-2026065064] This hands-on course equips learners with essential skills in Pulsed Electric Field (PEF), an emerging non-thermal processing technology to improve food product quality and functionality.
About Course
Pulsed Electric Field (PEF) processing is an emerging non-thermal technology that is transforming food manufacturing by improving processing efficiency and product quality. Using short, high-voltage electrical pulses to permeabilise cell membranes through electroporation, PEF enhances mass transfer, promotes tissue softening, and improves downstream processing. It is increasingly applied across fruits, vegetables, tubers, and other plant materials for cutting assistance, drying, extraction, frying performance, and texture modification.
This two-day masterclass provides a unique opportunity to learn directly from experts at Elea GmbH, the global leader in industrial PEF technology, and the Singapore Institute of Technology (SIT). Hosted at FoodPlant, Singapore's pilot-scale food innovation facility, the programme combines classroom learning with practical demonstrations to provide participants with both the scientific understanding and practical skills needed to evaluate PEF for real food processing applications.
Learners will gain hands-on exposure through live demonstrations and supervised operation of an industry-relevant dual PEF system. The course explores how processing parameters such as field strength, pulse settings, energy input, and raw material characteristics influence electroporation and product performance. Through demonstrations using fruits, vegetables, tubers, and snack-related materials, participants will observe practical outcomes including reduced cutting resistance, improved drying behaviour and changes in frying performance and product texture.
Exclusive Hands-on Experience
Participants will have the rare opportunity to work with one of the only PEF systems available in Singapore in a production environment. Guided by experts from Elea GmbH and FoodPlant, learners will develop practical skills in operating the system, designing basic processing trials, interpreting processing outcomes, and assessing the suitability of PEF for product development, process optimisation, and manufacturing innovation. By combining scientific principles with real-world applications, this masterclass equips food professionals with the confidence to evaluate and implement PEF technology within their organisations.
This course is a collaboration with FoodPlant.
Skills you’ll gain
Food Technology
Who Should Attend
Food Scientists and Technologists seeking to understand non-thermal processing technologies
Production and Operations Teams in food manufacturing evaluating process improvements
R&D, Product Development and Quality Control Professionals assessing new processing approaches
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 principles of electroporation and the fundamentals of PEF processing, including reversible and irreversible regimes and the influence of electrical inputs on food structure and processing.
- Describe the key components, pulse parameters, and operational requirements of PEF systems, including appropriate safety considerations and equipment handling.
- Evaluate how raw material properties, including electrical conductivity, moisture content, and tissue structure, influence PEF treatment response and processing outcomes.
- Assess the application of PEF technology for cutting, drying, frying, and structural modification across a range of food materials.
- Design and evaluate basic PEF processing trials by selecting appropriate processing parameters, interpreting treatment outcomes, and assessing process performance.
- Evaluate the feasibility of integrating PEF technology into food processing operations, considering scale-up requirements, process performance, and implementation pathways.
Teaching Team
Prof Stefan Töpfl
Subject Matter Expert
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Lim Bee Gim
Associate Professor, Food Technology (Food, Chemical and Biotechnology), Singapore Institute of Technology
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Course Details
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$3,270.00.
| Funding Category | Eligible Funding | Course Fees Payable After Funding |
|---|---|---|
| Singapore Citizen (Below 40) | 70% | S$981.00 |
| Singapore Citizen (Above 40) Funded under SkillsFuture Mid-Career Enhanced Subsidy (MCES) | 90% | S$381.00 |
| Singapore PR / LTVP+ Holder | 70% | S$981.00 |
| Non-Singapore Citizen | Not Eligible | S$3,270.00 |
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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