Next-Generation Food Innovation: Texture Development and Advanced Rheology (Classroom & Synchronous e-Learning)
Training Provider: SINGAPORE INSTITUTE OF TECHNOLOGY
Course Reference: TGS-2024046737
S$1,050
Original: S$3,500
Save S$2,450
About This Course
This comprehensive course explores the biochemistry and material profiles of essential biopolymers used in plant-based meat (PBM) formulation, including starches, fats, enzymes, and binders. Students will learn to analyze PBM formulation mix, texturized formulations, and finished products using Texture Profile Analysis (TPA) and rheometer. The course covers common binders, starches, lipids, and enzymes, along with testing methods and data analysis. Additionally, participants will gain hands-on experience in extrusion techniques, using both high-moisture and low-moisture methods to texture formulations.
What You'll Learn
This course is part of a three course program in plant-based meat expertise, aligned with workforce development initiatives by ESG and SSG. It covers essential skills such as exploring biopolymers, understanding common ingredients, analytical techniques like Texture Profile Analysis (TPA) and rheometer, testing methods, data analysis, extrusion processes, and hands-on texturization. Participants gain comprehensive knowledge and practical experience to excel in the growing alternative protein industry.
Entry Requirements
Basics in biology and chemistry.
Course Details
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