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Specialist food industry courses for Ireland

Specialist food industry courses for Ireland

We are running a number of specialist courses for food industry professionals in Ireland during November 2019. The flexible programme allows you to pick and mix training courses over several days in central Dublin enabling technical teams to build their knowledge in a number of areas beneficial to food businesses focused on food safety, product quality and food innovation.



Sensory evaluation - an introduction - Thursday 7 November 2019

Sensory training can help you make a product that looks, smells and tastes as it should. It helps instil confidence in product quality and reduce customer complaints. Having competent sensory assessors is essential for this. This course covers the principles of sensory science, the human senses, sensory methodology and best practice when conducting sensory evaluations. At the end of the course you will be able to recruit a sensory panel and screen new assessors. Typical attendees usually include those with basic knowledge or who are new to sensory science.




New product development - Tuesday 12 November 2019

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 Many new products never make it onto the market, or are withdrawn soon after they are launched.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.




Sugar reduction in foods - Wednesday 13 November 2019

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:


The course is ideal for product developers, food scientists and technologists, development chefs and brand managers.




Safe cooking: process validation - Tuesday 26 November 2019

It is essential to ensure that cooked foods are safe to eat as many do not require further heating by the consumer. This course will cover all aspects of the cooking process, from the microbiological requirements to method validation, calculation of pasteurisation values, oven systems and post-oven measurements. Most of the principles can also be applied to meat, fish and vegetables. It is ideal for technical managers, those who work in quality control or quality assurance, and for process and product development teams.




Venue: not at Campden BRI
Radisson Blu Hotel Dublin Airport, Dublin Airport, Dublin, Ireland
+353(1) 844 6000

Accommodation can be arranged at the hotel - delegates will need to contact the hotel directly to book.



Cost: per delegate, per course
Members of Campden BRI: £522 + VAT per course
Non–members: £745 + VAT per course

Book 2 places for a 5% discount, 3 or more places for a 10% discount
(Book 2+ delegates on one course, 1 delegate on 2+ courses or any combination to automatically receive this discount)


Discounts for larger groups are available on request. Contact Training



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