SkillsFuture SG

FST has two short courses that have been approved by SkillsFuture Singapore. The two courses are:

Developing An Innovative Food Business Ecosystem With Global Presence

  • Want to understand how an innovative approach can help your food business?
  • Keen to capture market opportunities and expand your business beyond Singapore?
  • Interested in consumer trends in current fast-changing and challenging times?

Join us at ‘Developing an Innovative Food Business Ecosystem with Global Presence’, a short course from NTU Food Science & Technology Programme office.

     Course Outline

  1. The Journey from Consumer Centricity to Business Opportunities
    • Food Manufacturing and Food Service SME – present and future: challenges and opportunities
    • Developing innovation driven capability with consumer centric mindset and culminated competences
  2. Food Industry Transformation
    • Global export opportunities for Singapore food companies: case study China
    • SME Transformation? Where, What and How?
  3. Understanding Basics for Food Manufacturing and Food Service Central Kitchen
    • Basics of manufacturing for different food product categories. Process, packaging, shelf life, sensory quality to delight consumers with safe and consistent quality food
    • Basics of factory design and manufacturing conditions to meet food safety requirement
    • Workgroup to Brainstorm for food innovation ideas for SME export to China

 

Adjunct Associate Prof Rebecca Lian is a veteran in the field of Food Product Innovation, Process Innovation, Food Manufacturing and Food and Health. She holds a PhD in Food Technology and have over 34 years working experience with Nestle, of which 24 years in China, leading Nestle’s R&D, Food Manufacturing and were involved in New Business Acquisition for the Chinese market.

Upcoming Course Dates

10 to 11 October 2022  | 9am to 5pm
Closing Date: 27 September 2022

24 to 25 November 2022  | 9am to 5pm
Closing Date: 11 November 2022 

Introduction

This course provides an introduction of manufacturing and food service landscapes in Singapore covering areas such as innovation, food processing, HACCP, factory layout design for good manufacturing practises, food ingredients and nutritional labelling.

Outline
1. Food manufacturing and food service landscape in Singapore
- Global food MNC and Singapore SME for food manufacturing and food service:  Landscape and challenges

2. Consumer/customer-driven food innovation
- Consumer trends and food service practices driving innovation for export to global market for SME@SG
- Food the new medicine, food and sustainability
- Transformation of SG Food Manufacturing SME
- Food and Agri-Food start-ups in SG
- Mapping the resources, talents and educational framework to meet challenges for food manufacturing and food service SME in SG

3. Food processing principles for food quality and food safety
- Food processing principle for different food categories to meet consumer needs on sensorial quality, convenience and Food Safety
- Product by design

4. HACCP in food manufacturing and food service operations
- HACCP in Practise
- ISO standards, HACCP, BRC, audit
- Practical exercise to develop a food factory meeting HACCP requirement  

5. Factory layout and hygienic operation principles
- Factory layout, equipment hygienic design and factory operation

6. Food ingredient and nutritional labelling
- Regulation on labelling and consumer
- Nutritional labelling
- Recommendation to transform food manufacturing and food service SME in SG to become globally competitive