Training Courses

We offer training to deepen your food technology capabilities and adopt advanced food processing technologies.

These invaluable hands-on sessions are designed to empower you with the know-how in conventional processing as well as emerging technologies, including retort and spray drying, high moisture meat analogue extrusion and pulsed electric field technology.

In addition, our training sessions also cover food safety and regulations.

Should you require a customised course to fit your company’s learning needs, we will be happy to discuss it further with you.

Courses

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Food and Feed Extrusion Technology

18 - 20 July 2022

This 3-day course will cover the basic principles of extrusion technology, the design of extrusion processes, and the formulation of extruded food and feed products. The principles learned will be demonstrated using the extruder in SIT’s FoodPlant facility

*Registration closes on 27 June 2022.
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Food and Feed Drying Technology

21 - 22 Jul 2022

This course aims to provide participants with an understanding of drying technologies commonly used across the food industry and how current processes and products can be further improved. This course will also look into the design and selection of the system implementations to improve the overall efficiency and effectiveness of the drying process.

*Registration closes on 30 June 2022.
**Join our mailing list to receive updates on FoodPlant's upcoming courses.

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High Moisture Extrusion Technology
for Meat Analogues

This two-day training will start with an overview of extrusion process, understanding of extruder and its parts. Besides classroom training, participants will also have the opportunity to see the various screw elements and understand their function in the extrusion process of high moisture meat analogue.

On the second day, participants will obtain hands-on experience to produce high moisture meat analogue with a pilot plant twin screw extruder. They will be able to visualise the effect of extrusion parameters such as moisture content, raw materials, screw speed etc on the product properties.

*Registration is now closed.
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We look forward to partnering you in your food innovation efforts. Reach out to our team for a no-obligation discussion today.

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