Training Courses
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.
Our Courses
NEW
Masterclass in Low-Moisture Extrusion: From Concept to Crunch
Duration: 3 days
Low moisture extrusion is a key technology behind many of today’s ready-to-eat puffed snacks. By applying thermomechanical energy, extrusion allows food developers to create light, crunchy snacks without reliance on deep frying or added oil. Mastery of ingredient functionality, extruder configuration, and process control is essential for developing snacks that deliver both sensory appeal and nutritional value.
This highly interactive programme combines foundational knowledge with hands-on practical experience, giving participants the rare opportunity to operate an extruder and apply their learning in a guided, team-based product development challenge to design and produce their own novel puffed snack.
NEW
Masterclass in Pulsed Electric Field (PEF) Technology for Food Processing and Innovation
Duration: 2 days
Pulsed Electric Field (PEF) is gaining global attention as manufacturers explore ways to improve product quality and functionality without thermal treatment. This emerging non-thermal processing technology applies short, high-voltage pulses to permeabilise cell membranes through electroporation, which enhances mass transfer and modify structure.
This interactive programme introduces the scientific fundamentals of PEF, together with live demonstrations and hands-on practical sessions, allowing participants to gain insights into how PEF can improve downstream processing across a range of food materials. Participants will gain access to one of the only PEF systems available in Singapore.
Masterclass on Retort Technology
Duration: 4 days
Retort Technology is a widely used food processing method that extends shelf life of a wide range of food products while preserving food safety. This 4-day course, organized by FoodPlant and the Singapore Institute of Technology, provides an exciting opportunity to explore retort technology. Whether you’re looking to break into the food industry, scale up your food startup, or enhance your technical expertise in food processing, this masterclass is designed for you.
Led by experienced industry practitioners, this interactive programme focuses on the real-world applications of retort technology through live demonstrations and hands-on experience, allowing participants to operate a retort machine and gain insights into how shelf-stable food products are made.
Retort Technology Masterclass:
What Our Clients Say
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The course gave clear insight into retort technology and summarised keypoints for real-world use. The pace was just right, and the hands-on sessions really helped reinforce the learning.
SGProtein Pte Ltd
Zhi Yanting
Food Technologist -
The Masterclass gave me hands-on experience with retort processing and clear guidance from Dr Lim and the team. I now understand how the process works and how to apply it.
This will help us increase our market share.
Mardhiana Abdul Karim
Entrepreneur -
We’re recommending this course to our colleagues — it was packed with valuable insights, highly relevant to the fast-changing food industry.
ITE College West
Melvin Chua
Lecturer -
As someone new to the industry, I felt completely supported. The trainers were helpful and hands-on sessions were excellent. A great learning experience.
Norzilawati Binte Mohd Taib
Entrepreneur -
After attending the course, we understood how retort can be used to enhance our products and even introduce new lines of products.
This will help us increase our market share.
JR Foods Pte Ltd
Tony Chng
COO -
I would highly recommend this wonderful and fun class to any food manufacturer keen on retorting their products for longer shelf-life.
Protein Plus Group Pte Ltd
Pearlyn Wee
Project Manager -
A true masterclass conducted by a Professor. I thoroughly enjoyed the clear and concise content of the programme, coupled with the practical hands-on training.
A Masterclass not to be missed by professionals in the food manufacturing industry.
Chung Hwa Food Industries Pte Ltd
Lin Hao Lun
Assistant Manager -
This masterclass workshop on retort technology is a must-attend for business owners and management in the food industry.
Fish Soup Paradise Pte Ltd
Jerry Wu
Founder -
The masterclass has provided the knowledge and confidence for me to embark on the journey to retort my products.
Five Star Hainanese Chicken Rice Restaurant Pte Ltd
Chong Kuo Shiong
Business Development -
I’m highly impressed with the retort technology masterclass. The FoodPlant team were very generous in sharing their knowledge from A to Z.
I have gained valuable knowledge and generated new ideas. This learning experience has been beneficial for our business.
Dian Xiao Er Group Pte Ltd
Lwi Zhi Ping
Executive Director -
Despite prior experience with retort, I lacked a strong foundation in the fundamentals. Dr Lim and the FoodPlant team delivered the course in a clear, systematic way and has been beneficial for my professional development.
Roquette Asia Pacific Pte Ltd
Zhou Yige
Application Scientist -
This course provides valuable insights into retort technology for business owners looking to innovate with retort. It highlights an essential aspect of product development and the innovation journey.
Sandhon Trading Pte Ltd
Soh Yeow Hwa
Director -
This course provides valuable insights into retort technology for business owners looking to innovate. It highlights an essential aspect of the product development and innovation journey.
Islamic World Food Industries Pte Ltd
Abdul Hasani Shadili Parveez
3rd Gen Owner -
The content and case studies were very helpful in building understanding. I would recommend this course to others.
Symrise Asia Pacific Pte. Ltd.
Serene Tay
Protein Lead (Regional) Savory -
Excellent facilities with knowledgeable trainers and well-structured industry-relevant applications. There was plenty of hands-on experience.
Mamanda Food Solutions Pte Ltd
Zulkarnine Hafiz
Director -
The course content was interesting and directly relevant to my work in retort operations. I would strongly recommend this course to colleagues in related roles.
NTUC Foodfare Co-operative Ltd
Lau Chen Chen
Research & Development Executive -
The first day of theory was quite dense, but the knowledge gained was highly relevant. It helped us better understand critical retort process parameters, and how to analyse potential issues in future operations.
Symrise Asia Pacific Pte Ltd.
Julyn Ng
Savory Technology Expert -
The session provided a clear overview of retort technology, with explanations that were easy to relate to real work. The materials were clear and well structured, and the hands-on component made the learning more engaging. Overall, it was a helpful and well-run session.
Chong Hee Choon
Entrepreneur
Masterclass on Food Extrusion for High Moisture and Low Moisture Products
Duration: 3 days
Food extrusion is a versatile technology used to create a wide range of food products, from snack foods to plant-based meat alternatives. This 3-day course, organized by FoodPlant and the Singapore Institute of Technology, provides a unique opportunity to learn from experienced industry practitioners. Whether you’re looking to break into the food industry, scale up your food startup, or enhance your technical expertise in food processing, this masterclass is designed for you.
This interactive course covers the fundamentals of food extrusion through live demonstrations and hands-on practical, allowing participants to operate an extruder and gain insights into how innovative food products are made.
Food Extrusion Masterclass:
What Our Clients Say
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A well-rounded course offering a solid foundation in food extrusion — great for those new to the field.
Takasago International (Singapore)
Ho Khin Wai
R&D Director -
This course boosted my confidence in food extrusion — covering everything from theory to real-world operation.
DSM-Firmenich
Yen Li Tan
Lead Specialist -
I liked the balance between theory and hands-on work. It really maximised our learning in a short time.
Azelis Singapore Pte Ltd
See Zhi Kai
Regional Technical Application Executive -
The trainer has extensive knowledge based on her industry experience. The practical training was insightful and enhanced the learning experience.
They provided practical suggestions for real-world applications.
Wholesome Savour Pte Ltd
Low Jing Wen
Food Technologist -
This is a good course to acquire a basic understanding of high-moisture meat analogues production. The trainers are friendly and knowledgeable about the subject.
They are able to answer all our questions.
Fuji Oil Asia Pte Ltd
Alan Foo
R&D Director -
Learn the science of the future of food production behind the extrusion machine.
International Flavours & Fragrances
San Cuaca
Senior Designer -
The Masterclass on High Moisture Extrusion was an eye opener. Every detail was explained, and the hands-on work levelled up the learning experience.
The FoodPlant team generously share their know-how and experience. It’s exciting to see technologies being applied to the food industry.
WhatIF Foods & Ingredients Pte Ltd
Nurul Asyiqin Diyanah
Application Specialist -
This course has been a very effective crash course, especially when I have no prior knowledge.
The trainers are very approachable, knowledgeable and open about sharing their know-how and experience. It was a pleasant learning experience.Takasago International (S) Pte Ltd
Cher Li Hui
Flavorist -
Good balance between theoretical know-how and actual application, suitable for complete beginners.
The tips and tricks can save a lot of time and materials that would have otherwise been wasted in the initial learning curve.Nestle R&D Center Pte Ltd
Andrea Koo
Food Scientist -
As a chef attending this course, I now have a better understanding of how to use extruded ingredients.
I can now apply different configurations to achieve the end products, which I can then use in my projects. Thank you!JR Foods Pte Ltd
Mark Ho
R&D Chef -
Prof Lim and the FoodPlant team have been very generous in their sharing of knowledge to guide us in refining our processes and product innovation efforts.
I have gained so much in my professional development every time I step into FoodPlant.
Protein Plus Group Pte Ltd
Grace Wong
Strategy & Partnerships Manager -
I benefitted greatly from Prof Lim’s teaching. It was very well designed and helped build my knowledge of extrusion. The hands-on activities and real-time sharing made the learning experience especially effective.
ITE College East
Trionna Yeo
Manager
Reach Out to Us to
Find Out More
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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