Course Information
All food manufacturers undertake shelf life studies to ensure quality and safety of their products. The establishment of validated methodologies is critical for the determination of shelf life. Proper understanding about the shelf life of food is crucial to the design of the food packaging, methods for food preservation and ultimately, the overall food quality and safety system.
This course is suitable for personnel working in the food manufacturing industry, including:
- Product Development Manager/Executive
- Quality Managers/Quality Executives
- R&D Managers/teams involved in food testing and food analysts
- Food Safety and Quality Analyst
- Food Regulatory Manager/Executive
- Food Scientist/Food Technologist/Food Chemist
- QC/QA Lab Technician
*Having basic knowledge in microbiology, food science or at least 1-year of working experience in the food industry is required for participants to fully benefit from this course
Learning Outcomes
- Factors affecting shelf life of foods
- Methodologies in designing shelf life studies
- Shelf life Predictive modeling
- Rapid detection of lactic acid bacteria as an indicator of shelf life for food
Course
Schedule
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Course Date: TBC
Application Period: TBC
Duration: 1 day
Time: 8.30am to 5.30pm
Delivery Mode: Classroom
Venue: Ngee Ann Polytechnic
This course may be conducted online subject to Covid-19 guidelines.
Ngee Ann Polytechnic reserves the right to reschedule / cancel any programme, modify the fees and amend information without prior notice.
Lesson Plan
Course participants will gain a broad understanding of principles and methodologies for the determination of shelf life of food through various models. They will also be able to design food shelf life studies and benefit from hands-on sessions on methods to predict the microbiological shelf life of RTE foods.
Certification
Certification
A Certificate of Performance will be awarded to participants who achieve at least 75% attendance and pass all required assessment(s).
Entry Requirements
*Having basic knowledge in microbiology, food science or at least 1-year of working experience in the food industry is required for participants to fully benefit from this course
Course Fees
Course fee is payable upon acceptance. It is inclusive of 7% GST and subject to review.
Funding period for this course is from 28 May 2021 to 30 Sep 2024.
SkillsFuture Credit
All Singaporeans aged 25 and above can use their $500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website to choose from the courses available on the Training Exchange course directory.
Union Training Assistance Programme (UTAP)
NTUC members enjoy 50% unfunded course fee support for up to $250 each year (or up to $500 for NTUC members aged 40 years old and above) when you sign up for courses supported under UTAP (Union Training Assistance Programme). Please visit e2i’s website to find out more.
Enhanced Training Support
For enhanced training support, enter SME in the promo code during course application.
Ngee Ann Polytechnic reserves the right to reschedule / cancel any programme, modify the fees and amend information without prior notice.
| Applicants / Eligibility | Fees |
|---|---|
| Full Course Fee after GST | $299.60 |