Online training courses

A Biscuits, Cookies and Crackers online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

A Bread products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

A Cake products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

Campden BRI’s annual face to face festival of science, technology and membership – previously known as Campden BRI Day – will this year take place in an online format over a period of three days and will be called Campden BRI Connect 2021.

This half day online course covers allergen labelling of prepacked food, NEW requirements for prepacked for direct sale products (Natasha’s law), communication of allergen information for food sold loose (e.g. in catering establishments or delicatessens) and for free-from allergen foods and precautionary allergen declarations.

This seminar will provide you with an in-depth look into environmental monitoring with experts in the field, including Dr Roy Betts and Dr John Holah. With COVID-19 still a risk factor, our virologist Martin D’Agostino will take you through environmental monitoring to detect SARS-CoV-2.

This half day online course provides the essential details to understand the legal framework relating to food additives and flavourings and covers the changes that the Food Information to Consumers Regulation has brought about for additives labelling.

This live online interactive course, spread over two mornings, is designed to give delegates the essential top line requirements of mandatory food and drink labelling for EU Harmonised and UK legislation.

Specifically devised for those involved in managing or assessing hygiene operations/ activities in the food industry.      

This online course is intended for managers with overall responsibility for food safety, or those who plan to train others at the introductory/foundation level.

Sucessful completion of this course will lead to the delegate becoming a Preventive Controls Qualified Individual (PCQI) helping companies to compy with the requirements of the Food Safety Modernisation Act.

This live interactive refresher training in HACCP helps demonstrate to external and third party auditors that a team´s knowledge and understanding has been maintained.    

A live, interactive online course, spread over 3 mornings, designed to give Food Safety team members a good understanding of the concept, principles and terminology of Food Safety Management including HACCP and the role and importance of prerequisite programmes.

This online half day course will provide an introduction to the basics of high pressure processing and factors to consider about the process, packaging and the product.

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 online course provides an overview of internal auditing.

This online course is aimed at senior microbiologists and experienced laboratory personnel who wish to enhance their knowledge of the four major food microbiology pathogens.

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 live, interactive online course is designed to give those who have had no formal microbiological training an introduction to aspects of the subject, which are of importance in food production. 

This live online interactive course, spread over two mornings aims to provide product developers with the tools they need to innovate new ideas, screen product concepts and manage the development process thereby improving the likelihood of success.

What are the current challenges the food industry faces with COVID-19? The situation has evolved in recent months, but the threat of SARS-CoV-2 still remains. Understanding the challenges and ways to control the virus will help you keep your workplace a COVID-secure environment.

This live online interactive half day course provides essential guidance on understanding the legal requirements (EU harmonised and UK) and current best practice relating to provision of compliant nutrition information and product claims. Designed for those responsible for generating accurate and compliant nutritional product and claims information.

This live interactive  one day workshop will outline a straightforward method to carry out raw material risk assessment.       

This  live online ourse builds on existing inspection and auditing skills, including the considerations, planning and performance of remote audits and inspections to manage risk.

This online highly interactive course covers the background and definitions of Root Cause Analysis (RCA).   

This online course deals with the thermal processing aspects of the food manufacturing process- chiefly cooking but also chilling & freezing.

This IFST accredited live interactive course will provide an understanding of the importance of objective sensory evaluation activities in the food  and drink industry.

This half-day online course will give a concise insight of what to consider when setting the shelf life of a product.

A one day live online course aimed at those likely to be involved in TACCP teams and who need an introduction to and an understanding of the tools available.

This course builds on content delivered in the TACCP/VACCP (food defence and food fraud) foundation course. 

This course provides a broad overview of continuous thermal processing that is concise and accessible using an online one-day format

Crucial considerations specific to acidified foods manufacture are covered in this one-day online course.

This online course focuses on the critical aspects for the safe thermal processing of food and beverages, where products are heated ‘in-pack’, i.e. in their final packaging.

Workshop designed to explore the ways thermal processes can be optimised to improve product quality.  

The group is focusing on the challenges and issues that food businesses have to deal with, including high staff turnover, heavy reliance on overseas nationals and more. Campden BRI Members only.

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

Are you planning on exporting to the United States and need to ensure that your labels are compliant with American regulations? This online course will help you understand what changes need to be made to labels when selling into the United States.