Introduction to Food Product Development
About This Course
This 3-day practitioner-led course offers a high-impact bridge between culinary creativity and commercial viability, specifically mapped to the Novel Food Application CASL skill. Designed for the modern Singaporean food landscape, the curriculum moves beyond simple recipe testing to focus on the systematic "Design, Evaluate, and Improve" lifecycle of novel food products. Participants will engage in hands-on laboratories to transform alternative proteins or innovative ingredients into market-ready prototypes while navigating the Singapore Food Agency’s (SFA) stringent safety and nutrition frameworks. By integrating the commercialization process directly into the kitchen workflow, this course provides the unique selling point of turning a "chef’s concept" into a scalable, regulatory-compliant product that is ready for the consumer shelf.
What You'll Learn
• LO1. Design a product development road map that transitions a novel recipe through the prototype, testing, and scaling phases
• LO2. Evaluate the quality and safety of novel food ingredients against Singapore’s regulatory standards for novel food applications
• LO3. Execute a sensory evaluation and shelf-life study to improve the process and commercial appeal of a prototype
• LO4. Formulate a compliance-ready nutrition and ingredient label that facilitates successful entry into the Singapore consumer market
• LO5. Analyse the commercialisation process to determine the feasibility of scaling a novel product from a small kitchen environment to industrial production
Entry Requirements
- 1 year of working experience in any sector; and
- Workplace Literacy and Numeracy (WPLN) 4 or equivalent
Learners without the right WPLN or equivalent qualifications can be accepted if they have at least 3 years of relevant working experience in design or media-related roles, subject to the MR’s approval.