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Course Detail

CM9103 Food Processing and Preservation
Objectives
At the end of the course, learners will understand how and why the important methods for food processing and preservation are used, and the methods taken to ensure the quality of processed food.
Outline
Characterisation of raw food material. Principles of food preservation. Principles of food processing techniques (freeze drying, high pressure, asceptic processing, extrusion etc). Packaging materials and methods; cleaning and sanitition; water and waste management.
Who Should Attend
QC Technician, QA/QC Specialist, QA/QC Supervisor, QA/QC Manager, R&D Food Technologist, R&D Product Technologist/Innovation Manager, R&D Officer.
Eligibility Criteria
Basic knowledge of basic organic chemistry and basic biochemistry, and must have received a pass in either A-levels H2 chemistry or a polytechnic diploma related to chemistry.
Details
Date(s): 11 Jan 2021 to 07 May 2021
Time: Refer to Class and Exam Schedules
Venue: ONLINE
Closing Date of Registration: 30 Nov 2020
Course Fee Payable:(Inclusive of GST) Refer to the course fee table

Subsidy/Funding
MOE (SBMC) No
E2I No
SSG Yes
Academic Units (AU)
Number of AU: 3
Online Registration
Closed
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Method of Payment
  1. Online Credit/Debit Card Payment (VISA and Mastercard only)
  2. Cash/Cheque/NETS payment at One-Stop@SAC (NTU Main Campus)
Withdrawal & Refund Policy

Once payment is made, applicant is committed to the completion of course. Course fee refunds will not be considered.

Terms and Conditions
  1. Course is subject to a minimum participation number before commencement.
  2. Course is subject to a first-come-first-serve basis.
  3. Registration is non-transferable.
  4. Student must meet all eligibility criteria for admission.
  5. Student is required to complete all assessments for each course.
  6. PaCE@NTU​ reserves the right to change or cancel any course or lecturer due to unforeseen circumstances.
  7. All details are correct at time of dissemination.
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