Jump to Section

Course Overview

In this short course, you will learn about the latest advances in food production, processing, and distribution, as well as the innovative ingredients and culinary techniques that are used to produce future foods and how it is changing the way we eat. The course will cover the various types of future foods namely: plant-based meat, cultivated meat, novel proteins (insects, algae, fungi), upcycled food products etc.  You will also consider the social, economic, nutritional and environmental implications of these foods, and explore their potential impact on our health and well-being.

Who Should Attend

  • Sustainability manager/Engineer
  • Food biotechnologist
  • Food technologist
  • Novel food technical services executive/manager
  • Research & Development Chef
  • Food services executive
  • Diet technologist/Nutrition Executive

What You'll Learn

  • Introduction to Future Food
  • Alternative protein sources
  • Towards zero food waste
  • Innovative ingredients & culinary techniques
  • Sustainable Nutrition - Nutritional value of alternative protein sources & Menu planning
  • Environmental sustainability
  • Social and cultural impacts of future foods
  • Economic implications
  • Food safety and regulatory considerations
  • Recipe creation and cooking with alternative proteins










Participants who meet at least 75% of the required course attendance and pass the assessment will be awarded a Certificate of Completion.

For more information on course fee / schedule, or to apply,

Lecturer/Trainer Profile

Course Contact

  • 67881212
  • Monday - Thursday: 8:30am - 6:00pm
    Friday: 8:30am - 5:30pm
    Closed during lunchtime, 12:00pm - 1:00pm
    and on weekends and public holidays.

  • https://www.tp.edu.sg/tsa
  • Temasek SkillsFuture Academy (TSA)
    Temasek Polytechnic
    East Wing, Block 1A, Level 3, Unit 109
    21 Tampines Ave 1
    Singapore 529757


  • Temasek Polytechnic reserves the right to alter the course, modify the scale of fee, amend any other information or cancel a course with low enrolment.