SITizens Learning Credits


High moisture extrusion offers a great potential to produce a wide range of meat analogue products from various plant protein sources, such as wheat gluten, soy and pea proteins etc. The extruded products can yield product textures that resemble muscle meat using a co-rotating twin-screw extruder at water contents similar to meat, i.e. between 50 - 80%, and with a cooled slit die attached to the end of the extruder. These intermediate products produced via extrusion technology can be further processed to produce meat analogues or ready-to-eat products using conventional meat processing operations such as slicing or mincing and marinating.

This two- day training will start with an overview of extrusion process, understanding of extruder and its parts. Besides classroom training, participants will also have the opportunity to see the various screw elements and understand their function in the extrusion process of high moisture meat analogue. On the second day, participants will obtain hands-on experience to produce high moisture meat analogue with a pilot plant twin screw extruder. They will be able to visualise the effect of extrusion parameters such as moisture content, raw materials, screw speed etc on the product properties.

Teaching Team

What You’ll Learn

Classroom Learning
  • Participants will gain a general understanding of the extrusion process, the extruder configuration and the effect of various extrusion parameters on product properties.
Learning by Seeing
  • Besides classroom learning, participants will get to see the pilot scale twin screw extruder and different types of extruder screw elements to have a better understanding on different parts of extruder
Learning by Doing
  • Participants will have the opportunity to operate the machine with guidance from the trainer and visualise the effect of different extrusion parameters on product properties.

Who Should Attend

  • Companies who are interested in high moisture extrusion
  • Companies who are interested in entering the meat analogues industry
  • Companies who like to set up their own production to produce meat analogues

SITizens Learning Credits (SLC) - Eligible Course

This course is SITizens Learning Credits (SLC) eligible. Please refer to the user guide how to register for courses utilising your SLC.

Find out more about SITizens Learning Credits (SLC).

Certificate and Assessment

A Certificate of Participation will be issued to participants who:
  • Attend 75% of the course
  • Undertake non-credit bearing assessment (during the course)


Day 1
Welcome and safety briefing
Overview of the extrusion process
Tea Break
High moisture extrusion cooking
Learning by seeing – Extruder and its parts
Understanding extruder configuration
Tea Break
Learning by seeing – Extruder shafts and screws
Running an extruder
End of Day 1

Day 2
Running an extruder – safety briefing
Learning by doing - Starting up extrusion process
Learning by doing - Effect of moisture content and barrel temperature
Tea Break
Learning by doing - Effect of screw speed and throughput
Learning by doing - Effect of raw material
Learning by doing – Shutting down
Tea Break
Debrief of Training
End of Day 2


Category Full Fee After SF Funding
Singapore Citizen (Below 40) / Singapore PR $1,712.00 $513.60
Singapore Citizen (40 & above) $1,712.00 $193.60
Non-Singaporeans $1,712.00 Not Eligible

  • All figures include GST. GST applies to individuals and Singapore-registered companies.
  • You can opt for either SkillsFuture Funding or Mid-Career Enhanced Subsidy. Both cannot be combined.

» Learn more about funding types available

Terms & Conditions:

SkillsFuture Funding

In order to be eligible for the 70% training grant awarded by SkillsFuture, applicants (and/or their sponsoring organisations where applicable) must:
  1. Be a Singaporean Citizen or Singapore Permanent Resident
  2. Not receive any other funding from government sources in respect of the actual grant disbursed for the programme

SkillsFuture Mid-Career Enhanced Subsidy

To be eligible for the 90% enhanced subsidy awarded, applicants (and/or their sponsoring organisations where applicable) must:
  1. Be a Singaporean Citizen
  2. Be at least 40 years old
  3. Not receive any other funding from government sources in respect of the actual grant disbursed for the programme
SIT reserves the right to collect the balance of the programme fees (i.e. the potential grant amount) directly from the applicants (and/or their sponsoring organisations where applicable) should the above requirements not be fulfilled.

SIT reserves the right to make changes to published course information, including dates, times, venues, fees and instructors without prior notice.


What Past Participants Say

"Very relevant technology for development plant base meat analogue to enhance the technological capabilities of SME." - David Tan, President, Singapore Food Manufacturers’ Association
"Good insight and introduction to extrusion. The discussion about the equipment parts and expectations were very relevant. This course serves the purpose for those that want to venture into extrusion work for meat analogues."  - Wendy Soo, Head of CTS GA, Roquette Asia Pacific Pte. Ltd.

"The course is well structured with a good balance in the theory and practical sessions, as well as sufficient information for a firm foundation in high moisture extrusion process."  - Tang Chee Hwa, Food Technologist, GNT Singapore Pte Ltd

"Even though the course was challenging, Bee Gim was always there to answer our questions and ready to help. I enjoyed the class tremendously."  - Bryant Soon, R&D Executive, Ha Li Fa Pte Ltd

"The course allows for better understanding of high moisture extrusion of meat analogue using various ingredients paired with process parameter"  - Loh Hui Lin, Food Technologist, Thong Siek Food Industry Pte Ltd

“It was good to meet like-minded professionals interested in the extrusion technology, relearn the basic rules of extrusion and receive hands-on training with a small-scale extruder. The two-day session was well-structured and provided insightful information on the emerging technology. The course content broke down the complexities of the technology, which involves texturising plant-based proteins into viable meat alternatives, into digestible information,” - Dr Riccarda Zuellig, SGProtein
SITizens Learning Credits

Key Info

Venue KH Roberts, 7A Buroh Ln, Singapore 618293
Time 09:00 AM to 06:00 PM
Date 23 Sep 2021 (Thu) to
24 Sep 2021 (Fri)
Registration is Closed.

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