This event has now passed, however you can browse our upcoming courses below
October 2026
- 6Sensory evaluation in the manufacturing industry – quality control
- 6-7Thermal processing & validation
- 7-8Canada food & drink labelling - an overview, live online tutor-led training course
- 8Microbiology Method Validation and Verification - live online tutor-led training course
- 13-14Food technology for non-food technologists
- 13PPWR: New EU Packaging and Packaging Waste Regulations for food and drink businesses
- 14-15Australia and New Zealand food & drink labelling - an overview, live online tutor-led training course
- 14Food defence and food fraud (TACCP/VACCP) – foundation live online tutor-led training course
- 14Food allergen management – foundation (level 2) live online, tutor-led training course
- 14Shelf-life confidence Webinar: Design it, prove it, improve it
- 15Food defence and food fraud (TACCP/VACCP) - Intermediate, live online tutor-led training course
- 15Hot topics in food microbiology
- 16Innovation webinar: Reducing risk and improving speed to market in food and drink NPD
- 20-4 NovemberLead Auditor Course based on FSSC 22000 (online)
- 20-21Bread & fermented goods modules - live online, tutor-led training course (two mornings)
- 21-22Food & drink labelling - an overview, live online tutor-led training course
November 2026
- 2-13HACCP - advanced, live online tutor-led training course (6 mornings)
- 3Safe cooking: process validation, live online tutor-led training course
- 3-4Understanding microbiology for non microbiologists
- 4Weights and measures
- 4-5Chocolate modules – live online tutor-led training course (2 mornings)
- 4-5Labelling for alcoholic beverages (EU&UK), live online tutor-led training course
- 5Society of Dairy Technology and Campden BRI: Developing dairy: From trends to technology
- 5Traceability and Mass Balance in Food Safety Systems
- 5M&S Quality Way - Embedding Quality into the Factory
- 10-12Food safety – intermediate (level 3)
- 10-13Safe production of heat preserved foods – the essentials (including principles of canning)
- 10-11Food law: an overview, live online tutor-led training course
- 11-12Internal auditing – principles and practices
- 11-12Biscuit products modules - live online, tutor-led training course (two mornings)
- 11From risk to resilience webinar: Practical tools for food safety, quality and compliance
- 12Wine Faults & Taints – Identification, Prevention & Mitigation
- 12Essential additives & flavourings, live online tutor-led training course
- 16-20Food safety – advanced (level 4)
- 16-27Food Allergen Management Systems - Advanced (Level 4)
- 17-18Laboratory Quality Systems – an introduction to ISO 17025:2017 and other quality standards based on ISO 17025
- 17Root cause analysis, live online tutor-led training course
- 17Introduction to Food Law in China, live online tutor-led training course
- 17-18Food and drink labelling
- 18-19New Product Development - an overview, live online tutor-led training course (Two mornings)
- 18-19Supply Chain Risk Evaluation, live online tutor-led training course (two mornings)
- 19Setting shelf life: how to do it better
- 24-25Principles of pasteurisation
- 24-25Cleaning and disinfection - live online, tutor-led training course (two mornings)
- 24Sensory evaluation – an introduction (IFST accredited – foundation level)
- 24Food Allergen Management for Environmental Health Officers, live online tutor-led training course
- 24Biofortification Hub: Which nutrients are most appropriate to target, and in which crops, for effect
- 24PPWR: New EU Packaging and Packaging Waste Regulations for food and drink businesses
- 24Webinar: Chocolate quality testing
- 25-27Practical microbiology – intermediate
- 25-26USA food and drink labelling, live online tutor-led training course (Two mornings)
- 25-26HACCP – intermediate (level 3)
- 26Packaging technology for non-packaging technologists
- 30-4 DecemberHACCP – advanced (level 4)
December 2026
- 1Nutrient Profiling Models: High Fat Sugar Salt (HFSS) Restrictions, Front-of-Pack Nutrition Labelling (FOPNL) and Nutrition Claims
- 1-2HACCP – foundation (level 2) live online, tutor-led training course (two mornings)
- 1-2Ambient Sauces: Science, Stability & Product Development - live online, tutor-led training course (two mornings)
- 1Beyond compliance: Building resilient food safety systems for a changing world
- 2MAP – an introduction, live online tutor-led training course
- 2Product claims and nutrition information labelling, live online tutor-led training course
- 2Food defence and food fraud (TACCP/VACCP) – foundation live online tutor-led training course
- 3Food defence and food fraud (TACCP/VACCP) - Intermediate, live online tutor-led training course
- 7-11Lead Auditor Course based on FSSC 22000
- 7-8Sensory evaluation – an introduction, live online tutor-led training course
- 8-9Introduction to Soft Drinks Development and Manufacture
- 9-10Environmental Monitoring - live online, tutor-led training course (two mornings)
- 9Microbiology for non microbiologists, live online tutor-led training course
- 15-17Food Allergen Management – Intermediate (Level 3), live online tutor-led training course