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Food and drink industry training courses

Food technology courses

Our food technology training courses cover topics such as meat technology, new product development, packaging, thermal processing and pasteurisation, process validation, safety, sugar reduction, frozen foods and microwave heating.


Next Date: 15 October 2019: Cost: member £220 + VAT non - member £295 + VAT

To enable attendees to be fully competent in meeting the new clause 5.2.5 Instruction Validation in the BRC (British Retail Consortium) Global Standard for Food Safety Issue 8 document. 

Next Date: 29 October 2019: Cost: member £595 + VAT non - member £775 + VAT

On both a local and global scale, it seems the meat and poultry industry are never far from challenges. Whether it be the changing market place, the ever-looming threat of disease outbreaks, or the media influencing consumers’ desire for meat, those within the industry must be aware of the many issues that may arise.

Next Date: 9 October 2019: Cost: member £325 + VAT non - member £425 + VAT

Introduction to a wide range of technical and scientific considerations to increase delegates knowledge of the basic principles of food technology. 

Next Date: 11-12 September 2019: Cost: member £995 + VAT non - member £1295 + VAT

Next Date: 5 November 2019: Cost: member £325 + VAT non - member £425 + VAT

The product development process is time consuming and costly. Many new products never make it onto the market, or are withdrawn soon after they are launched. Our New product development course will improve your chance of a successful product launch by providing you with the tools to develop new ideas, screen product concepts and manage the development process. This course is ideal for product developers, food scientists and technologists, development chefs, brand managers and directors of small or start-up companies. The course is relevant to all formulated food and drink products.

Next Date: 12 November 2019: Cost: member £522 + VAT non - member £745 + VAT

Sugar reduction is a hot topic, with government targets and changing consumer demands to meet. Our ‘sugar reduction in foods’ course will provide an overview of the key topics, including: why reduce sugar; alternative ingredients; regulatory issues; and sugar reduction in different applications.

Next Date: 13 November 2019: Cost: member £522 + VAT non - member £745 + VAT

Meat technology

discount

Provides an understanding of the science surrounding the raw material, factors affecting its quality, its functional properties and some common processes. 

Next Date: 20 November 2019: Cost: member £675 + VAT non - member £875 + VAT

Those relatively new to product development or food marketing will benefit from the hands-on approach of this intensive workshop.

Next Date: 6-7 November 2019: Cost: member £895 + VAT non - member £1155 + VAT

Packaging technology for non packaging technologists will provide a basic understanding of packaging technology.

Next Date: 1 October 2019: Cost: member £595 + VAT non - member £775 + VAT

To provide delegates with an understanding and application of Safe Production of Heat Preserved Foods.

Next Date: 19-22 November 2019: Cost: member £1575 + VAT non - member £2035 + VAT

Are you looking to reduce or replace sugar in your products ?  This course provides an overview of the issues and approaches to reducing sugar foods.

Next Date: 17 October 2019: Cost: member £595 + VAT non - member £775 + VAT

A practical approach, making extensive use of thermal process modelling and simulation techniques. 

Next Date: 25 October 2019: Cost: member £675 + VAT non - member £875 + VAT

Provides an understanding of the thermal process, allowing changes to existing processes, develop of new processes, and decision making with regarding deviations and problems during a process to be undertaken safely. 

Next Date: 22-24 October 2019: Cost: member £1480 + VAT non - member £1925 + VAT

Are you exporting canned or aseptically packaged foods to the USA?  The course is aimed at production and technical personnel responsible for the management of canned and aseptic process foods and their compliance to FDA & USDA regulations.

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

A tailored course covering Beverage development and manufacture, content and level can be tailored for company requirements and the course can be delivered either at the client's site or at Campden BRI.

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

This course is suitable for analytical staff, managers and food technologists who need to be able to calculate meat content confidently.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Provides understanding of the technical basis for frozen food preparation, freezing, packing, storage and distribution 

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Provides a full understanding of the opportunities that modified atmosphere packing presents. 

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Are you thinking of using nutrition or health claims on your product?  This one-day course provides an in-depth practical understanding of the use of nutrition and health claims.

if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Cover specialist issues relating to the safety of pasteurised products, e.g. how, when and where pH is measured, and packaging pasteurisation after hot filling.    

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This course is aimed at those looking to: reduce cost by finding cheaper ingredients; improve or characterise quality; improve processing; reformulate by moving to a clean label or compare your products against competitors.  Course content will provide the knowledge and skills to analyse, identify and objectively measure the impact of these changes on the final product.

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Covers all aspects of the cooking process, from the microbiological requirements to methods to validate the thermal process, calculation of pasteurisation values, oven systems and post-oven measurements.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form