Overview
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Course Date:
TBA
13 Oct 2025 to 14 Oct 2025
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Registration Period:
TBA
20 Aug 2025 to 30 Sep 2025
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Duration/Frequency:
15 Hours
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Mode of Training:
Face-to-Face (Classroom Teaching)
Course Objective
This course aims equipping participants with job-relevant skills and foundational knowledge to pursue entry-level roles in the Food industry or transit to Food Innovation and Agri-Tech sectors. Through nine focused topics, participants will explore key topics like Food Safety, Product Development, Sensory Evaluation, and emerging technologies like alternative proteins鈥攃ore competencies in today鈥檚 evolving food landscape.
This course combines practical insights with scientific principles preparing participants for real-world application in Food-related job functions. Sessions will be delivered by Technologists actively involved in industry, ensuring content remains relevant, applied, and aligned with current practices. Participants will have better understanding of evaluating food quality, interpreting labels, nutritional information and food safety standards. They will also explore ingredient functionality, packaging considerations, and product formulation techniques鈥� key areas in quality assurance, food production, and regulatory roles. With an emphasis on sustainability and innovation, future-forward concepts such as alternative proteins and novel food technologies are also introduced to keep participants updated in a fast-changing field.
