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0-9 A B C D E F G H I L M N O P Q R S T U V W X Y
9001 certificates and schedules

A

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Academies
Accelerated shelf life testing
Accommodation (Chipping Campden)
Active packaging
Additives, flavourings and colours
Advanced food hygiene
Advanced food safety
Advanced HACCP
Agriculture training courses
Air flow management
Alcohol labelling requirements
Allergens
Allergen labelling and legislation
Allergen management
Allergen testing
Analysis and testing
Authenticity testing

B

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Bakery ingredient functionality
Bakery pilot plant
Bakery product development
Bakery training courses
Basic taste screening packs – sensory training aids
Bread structure
Beer analysis
Beer contamination
Beer haze
Beer labelling
Beer sensory analysis
Beer taint
Beer quality
Beverages
Biofilms: Inactivation of bacterial biofilms
Biscuit technology
Blast chiller freezer: video
BRC 8
BRC Issue 8: Environmental monitoring
BRC Issue 8 : Overview of changes
Bread technology
Bread quality
Brewery hygiene
Brewing courses
Brewing safety databases
Brewing research
Brewing sensory
Brewing services
Brewing microbiology
Bubbles to improve washing and cleaning
Burst test

C

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Cake technology
Canning
Careers
Calculating meat content
Carbon footprinting
Case studies
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Challenge testing
CHAS: HACCP audit scheme
Chilled food shelf life
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Chorleywood bread process
CLAS
Cleaning and disinfection
Coefficient of friction testing
CO2
Coffee roasters
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Contact us
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Cold plasma
Colour and visual appearance of food
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Contaminant analysis
COVID-19 (Coronavirus)
Crisis management

D

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Decontamination technologies
Development mathematical models
Diet and health
Directions
Disinfectant testing
Drinks
Drinks carbonator
Due diligence testing for raw materials

E

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Email us
Emerging ingredients
Emerging/new technologies (project)
Emerging/new technologies
Energy reduction
Equipment design
Evaluating biocides
Exporting to the USA

F

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Factory audits
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Feed safety controls
Feed safety management
Fibre enriched baked goods
Flavour and taint analysis
Flour analysis
Flour testing methods
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Food allergens
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Food spoilage
Food technology courses
Food texture
Foreign body identification
Frozen food technology
FT–IR spectroscopy

G

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Gluten–free bread
Gluten–free labelling legislation
Good agricultural practice
Grain processing

H

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HACCP
HACCP audit scheme (CHAS)
HACCP auditor
HACCP and quality management in agriculture
HACCP for engineers
HACCP guide
HACCP in manufacturing
Hand washing
Health claims
Healthy food product development
Heat preserved foods
Heavy metal analysis
Herbs and spices
High fat, salt and sugar (HFSS)
High pressure processing
HPP challenge testing
Hop blending
How to submit a sample / samples
Hurdle technology
Hygiene management
Hygienic equipment design

I

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Image and colour analysis
Intelligent packaging
ISO certificates and schedules

L

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Label checks
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List of legislation
Level 4 food safety
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Liquid chromatography
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Low Aw foods
Low water activity pasteurisation

M

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Malting courses
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Malt quality
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Materials of construction
Measurement uncertainty
Meat and poultry
Meat technology
Meat testing
Melamine analysis
Member funded research
Member interest groups
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Metals analysis
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Microbiology laboratory design
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Microbiological spoilage
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Microbiological shelf life
Microbiology training courses
Microorganism identification
Microwave reheating
Microscopy
MIGs
Milling analysis
Modified atmosphere packaging
Milling facilities

N

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New product development
New product development courses
New technologies
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Newsletter
Non-targeted screening for food chemical safety
Novel alcoholic beverages
Nutritional analysis
Nutrition and health

O

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Odour identification screening packs – sensory training aids
Online courses
Online technologies
ORETO certificates and schedules

P

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Packaging analysis
Packaging burst testing
Packaging compression test
Packaging design
Packaging facilities
Packaging integrity testing
Packaging internal pressure resistance
Packaging migration
Packaging peel testing
Packaging permeability
Packaging strength
Packaging technology
Packaging testing
Particle size analysis
Pasteurised chilled food shelf life
Pastry technology
Pesticide analysis
Pesticide field trials
Personnel hygiene
Pesticide taint testing
Pet food innovation
Physical contaminants in food
Physical properties of foods
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Post harvest operation
Positron emission particle tracking
Poultry testing
Predictive microbiology
Preferences (email)
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Principles of canning
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Privacy notice
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Properties of foods
Protein analysis
Protein separation techniques
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Q

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Qualitative consumer research
Quantitative consumer research
Quality management systems
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R

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R&D reports
Rapid microbiological methods
Raw material risk assessment
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Reducing fat content
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Reheating instructions
Replacing fats with oils
Research and Development reports
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Residue analysis
Rheology and interfacial properties
Risk assessment
Risk models for due diligence
Rondo Smartline
Root cause analysis

S

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Safety assurance
Salmonella in dry foods
Salt analysis
Sample / samples submissionform
SARS-CoV-2 (COVID-19)
Seafood testing
Seminars
Sensory analysis
Sensory analysis training courses
Sensory descriptive panel
Sensory discrimination test
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SME's
Soft drinks
Sourdough technology
Sous vide
Speciality malts
Start up companies
Structure of food
Sugar reduction project
Surface decontamination
Superchilling
Supply chain assurance
Supply chain resilience
Sustainable brewing
Sustainable crop protection

T

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TACCP
TACCP courses
Tailored training
Taint testing
Tensile strength test
Terms of use (website)
Test baking and product development
Tetrad test
Texture analysis
Thermal analysis
Thermal process compliance
Thermal processing
Thermal process validation
Time–temperature integrators
Trace metal analysis
Traceability
Training courses
Triangle test

U

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UHT processing
UKAS certificates and schedules
Ultrasound technology
Ultraviolet light treatment
Uncertainty of Measurement
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V

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Validation of cleaning
Videos
Viruses blogs/videos/webinars etc
Viruses news
Vitamin analysis

W

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Water from non-potable sources
Washing fresh produce
Webinars
White papers
Wine analysis
Wine courses
Wine laboratory
Wine quality
Wine training
Wines and spirits
Wheat authenticity
Wheat analysis
Wheat protein quality

X

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X–ray micro–CT scanner

Y

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Yeast microbiology
Yeasts and moulds
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