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[NP-ESL-F] Establishing shelf life of foods

Offered by School of Life Sciences & Chemical Technology

Certifiable Courses

About Course
Course Schedule
Course Structure
Financial Matters
Register Interest
Area of interest
Food Technology & Safety, Food

About Course

Course Objectives

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.

Course Description

  • 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

Target Audience

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

Course 
Schedule

Duration: 1 day
Time: TBC
Delivery Mode: Classroom
Venue: Ngee Ann Polytechnic

Schedule may subject to changes. Detailed timetable will only be release upon enrolment and nearer to course commencement date.

Course Structure

TPG course reference No.

TGS-2020001191

Establishing shelf life of foods
Establishing shelf life of foods (NP-ESL-F)
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.

Financial matters

Course fees payable (incl. GST & excl. supplementary fee)

Description Establishing shelf life of foods Total course fee
Full Course fee $305.20 $305.20
SkillsFuture Baseline Funding for Singapore Citizen Aged Below 40 $91.56 $91.56
SkillsFuture Baseline Funding for SPR/LTVP+ $91.56 $91.56
SkillsFuture Mid-Career Enhanced Subsidy for Singapore Citizen aged 40 and above $35.56 $35.56
Enhanced Training Support for SMEs for Singapore Citizen $35.56 $35.56
Enhanced Training Support for SMEs - SPR & LTVP+ $35.56 $35.56

GST rate

The course fees payable above are inclusive of 9% GST rate.

Payment option

The payment needs to be made upon the application is submitted.

Allowed payment by

The course fee allows to be paid by:
Post-Secondary Education Account (Adhoc withdrawal form);
Post-Secondary Education Account (Standing order form);
SkillsFuture Credits (SFC);
Credit card (e-payment);
Debit card (e-payment);
PayNow (e-payment).

Refund and withdrawal policy

  • Please note that a 100% refund will be available if the withdrawal request is submitted more than or equal to 14 days before the course start date.
  • Please note that a 50% refund will be available if the withdrawal request is submitted less than 14 days before the course start date.
  • Please note that no refund will be available if the withdrawal request is submitted on or after the course start date.