Masterclass on Pulsed Electric Field (PEF) Technology for Food Processing and Innovation
About This Course
Pulsed Electric Field (PEF) processing is a non‑thermal technology that uses short, high‑voltage pulses to permeabilise cell membranes through electroporation. When applied correctly, it enhances mass transfer, promotes tissue softening, and improves downstream operations while preserving product quality. PEF is increasingly used for cutting assistance, improved drying, juicing and extraction pre‑treatments, better frying performance, and structural modification across plant‑based materials.
This 2‑day masterclass, delivered by the Singapore Institute of Technology (SIT) in collaboration with Elea GmbH and hosted at FoodPlant, provides hands‑on exposure to an industry‑relevant batch PEF system. Participants will learn how field strength, pulse settings, energy input, and raw material characteristics influence electroporation behaviour and processing outcomes.
Through live demonstrations on fruits, vegetables, tubers, and snack‑related materials, attendees will observe practical effects such as reduced cutting resistance, translucency changes, altered drying patterns, and differences in frying behaviour. The course emphasises understanding variability, matrix‑dependent responses, and realistic process limitations.
Designed for food technologists, production teams, research and development professionals, and innovation leads, the programme links scientific fundamentals with practical decision‑making. With integrated lectures, guided demonstrations, and supervised equipment operation, participants will learn to design basic trials, interpret qualitative results, and assess the suitability of PEF for product development, process optimisation, or manufacturing innovation.
This course provides structured workplace learning in a real production environment. Participants gain practical PEF skills through hands-on operation, supervised practice, and interpretation, with focus on trial design, decision-making, feasibility assessment and continuous improvement.
What You'll Learn
Hands on sessions include material preparation, loading, supervised system operation, monitoring of treatment conditions, and workflow considerations for safe and hygienic use in food processing environments. Application components demonstrate PEF effects on cutting efficiency, drying behaviour, frying performance, and structural modification in raw materials such as potato, cassava, and yam. Participants evaluate improvements in uniformity, water diffusion, oil uptake, blistering, and overall product quality. Finally, participants learn to design basic trials, analyse treatment outcomes, and evaluate throughput, uniformity, energy input, and cost benefit factors. Industrial context is provided through discussions on scale up, adoption challenges, and integration into processing lines.
Entry Requirements
This course is open to all professionals and enthusiasts. While no formal qualifications are required, participants would benefit from an interest in food processing, manufacturing technologies, or product innovation.