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Food and drink industry training courses

Key areas of microbiological training required by industry personnel to fulfil their tasks. Read more

Microbiology courses


Food poisoning and spoilage caused by microbiological issues represent a significant risk to the food and drink industry in terms of time, costs and potentially damage to the brand.

Next Date: 17-18 October 2017: Cost: member £350 + VAT non - member £450 + VAT

By attending the course, delegates will gain 'hands-on' experience in a wide range of microbiological procedures 

Next Date: 19-21 September 2017: Cost: member £1395 + VAT non - member £1815 + VAT

Delegates on the course will gain in-depth knowledge of food microbiology and also the factory environment. 

Next Date: 6-8 December 2017: Cost: member £1480 + VAT non - member £1925 + VAT

If you make decisions about any aspect of food manufacture, distribution and sale but have no microbiological training  

Next Date: 31 October-1 November 2017: Cost: member £875 + VAT non - member £1135 + VAT

Cleaning and disinfection is an important part of any manufacturing process and especially so for the food industry. We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel. 

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 developing new products ? This couse looks at what you need to consider to produce safe and stable products.

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 designed for senior laboratory personnel and is the third in the series for the microbiology training of laboratory staff 

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

Covers microbiological, chemical and sensory considerations of assigning an appropriate shelf life 

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