This event has now passed, however you can browse our upcoming courses below
October 2025
- 7-8Australia and New Zealand food & drink labelling - an overview, live online tutor-led training course
- 7-8HACCP – intermediate (level 3)
- 7Hot topics in food microbiology
- 8-9Thermal processing & validation
- 9Root cause analysis, live online tutor-led training course
- 14Food defence and food fraud (TACCP/VACCP) – foundation live online tutor-led training course
- 14-15Food & drink labelling - an overview, live online tutor-led training course
- 14-16Food safety – intermediate (level 3)
- 15Food defence and food fraud (TACCP/VACCP) - Intermediate, live online tutor-led training course
- 16Microbiology Method Validation and Verification - live online tutor-led training course
- 21-22HACCP – refresher (inc CODEX 2022 update), live online tutor-led training course (2 mornings)
- 21Calculating meat content
- 22-23Food technology for non-food technologists
November 2025
- 3Safe cooking: process validation, live online tutor-led training course
- 3-14HACCP - advanced, live online tutor-led training course (6 mornings)
- 4Weights and measures
- 4Sensory evaluation – an introduction (IFST accredited – foundation level)
- 4-6Food allergen management modules - live online, tutor-led training course (3 mornings)
- 4Food allergen control - live online tutor-led training
- 5Food allergen cleaning validation and analysis - live, online tutor-led training
- 5-6Food law: an overview, live online tutor-led training course
- 5-6HACCP – intermediate (level 3)
- 5-7Practical microbiology – intermediate
- 6Food allergen communication and labelling - live online, tutor-led training course
- 6Traceability and Mass Balance in Food Safety Systems
- 11-12Supply Chain Risk Evaluation, live online tutor-led training course (two mornings)
- 11-12USA food and drink labelling, live online tutor-led training course (Two mornings)
- 11-14Safe production of heat preserved foods – the essentials (including principles of canning)
- 17-21Food safety – advanced (level 4)
- 18M&S Quality Way - Embedding Quality into the Factory
- 18-19Food and drink labelling
- 19-20Cleaning and disinfection - live online, tutor-led training course (two mornings)
- 19-20Internal auditing – principles and practices
- 20Introduction to Food Law in China, live online tutor-led training course
- 20Setting shelf life: how to do it better
- 25Packaging technology for non-packaging technologists
- 25-26Principles of pasteurisation
- 25-26Labelling for alcoholic beverages, live online tutor-led training course.
- 25-26Laboratory Quality Systems – an introduction to ISO 17025:2017 and other quality standards based on ISO 17025
- 25-4 DecemberLead Auditor Course based on FSSC 22000 (online)
- 26-27Advanced Food Safety: Tackling current trends and challenges, live online tutor-led training course
- 26-27New Product Development - an overview, live online tutor-led training course (Two mornings)
December 2025
- 2Microbiology for non microbiologists, live online tutor-led training course
- 3Product claims and nutrition information labelling, live online tutor-led training course
- 4Essential additives & flavourings, live online tutor-led training course
- 8-9Sensory evaluation – an introduction, live online tutor-led training course
- 8-12HACCP – advanced (level 4)
- 9MAP – an introduction, live online tutor-led training course
- 9-11HACCP intermediate, live online tutor-led training course
- 10-11Food & drink labelling - an overview, live online tutor-led training course
- 10-11Environmental Monitoring - live online, tutor-led training course (two mornings)
- 10Culture Excellence Online seminar
- 16Nutrient Profiling Models: High Fat Sugar Salt (HFSS) Restrictions, Front-of-Pack Nutrition Labelling (FOPNL) and Nutrition Claims