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
Course Date: 31 May 2024
Application Period: 1 Apr 2024 – 5 May 2024
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.
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
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
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 SMEs
For enhanced training support for SMEs, enter SME in the promo code during course application.
GST Increment in 2024
Please note that the GST rate will be revised to 9% with effect from 1 Jan 2024. As such any payable course fees will be subjected to the new GST rate adjustments in 2024. Please refer to our STEP portal for the updated fees. (Click on STEP)
Note:
- The fees below are determined based on prevailing funding policies and subject to review and revision.
- Please refer to our FAQs for more information.
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 | $305.20 |
| SkillsFuture Baseline Funding for Singapore Citizen Aged Below 40 | $91.56 |
| SkillsFuture Baseline Funding for SPR/LTVP+ | $91.56 |
| SkillsFuture Mid-Career Enhanced Subsidy for Singapore Citizen aged 40 and above | $35.56 |
| Enhanced Training Support for SMEs for Singapore Citizen | $35.56 |
| Enhanced Training Support for SMEs - SPR & LTVP+ | $35.56 |