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Plant to Plate Course – Singapore

  • Raw ingredients characterization and functionality for post-extruded and final products.
  • Impact of different parameters of extrusion through exploring basics, control and pre-extrusion flavouring.
  • Impact of oil/fibre content, texture and freezing, and post-processing prototyping.
  • Market insights, industrial scalability, regulatory and food safety, and consumer acceptance.

This course is aimed at alternative protein start-up owners, academic researchers, large food manufacturers to ingredient companies.

  • Practical demonstrations using equipment at the Protein Innovation Centre.
  • Refreshments.
  • Certificate of participation.
  • Hands-on activities with feedback.

 

Registration

Stay tuned for our next course starting in Q1/Q2 2024.

Kindly register your interest and be the first to be notified when registration reopens!

Watch the highlight reel from our past course!

We learned so much about in the extrusion section about new developments to create a new textures, new developments from flavour houses using different layers of flavouring. You can deliver a new type of end product.

Wasamon, SciTech Specialist at Good Food Institute

The whole course was an eye-opener, each session and event was thoughtfully planned out and the transition were smooth. The learnings were holistic as well, such as from producing High Moisture Extrusion (HME) meat analogues, to how to flavour the extrudates and make them into something tasty that consumers like us are willing to consume. This is my first time taking such a course but definitely not my last. Huge thanks to the organizers of Plant to Plate!"

Marcus, Food Science Technology Undergraduate at National University of Singapore 

How to find us

Content Block

Protein Innovation Center, Singapore

1 Woodlands Ave 8

Singapore 738972


pic.singapore@buhlergroup.com