This event has now passed, however you can browse our upcoming courses below
September 2020
- 29Microbiology for non microbiologists, live online tutor-led training course
- 30-1 OctoberInternal auditing – principles and practices
October 2020
- 1Essential additives & flavourings, live online tutor-led training course
- 2TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- 6Product claims and nutrition information labelling, live online tutor-led training course
- 6-8Hot Topics in Food Microbiology
- 7-8Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 8M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- 12-16FSSC 22000 auditor/lead auditor course
- 13Thermal processing of acidified foods, live online tutor-led training course
- 14-15HACCP – intermediate (level 3)
- 14-15Understanding microbiology for non microbiologists
- 14-15FSPCA preventive controls for human food, live online tutor-led training course
- 15USA food and drink labelling course
- 15Training and development group workshop
- 16Raw material risk assessment, live online tutor-led training course
- 19Root cause analysis, live online tutor-led training course
- 20-22Brewing – an introduction
- 20Food and drink labelling
- 20Packaging technology for non-packaging technologists
- 21-22TACCP/VACCP (food defence and food fraud) – intermediate
- 21Weights and measures
- 22HACCP – refresher, live online tutor-led training course
- 23Microbiology for non microbiologists, live online tutor-led training course
November 2020
- 2-6FSSC 22000 auditor/lead auditor course
- 3-4An introduction to food law
- 3-4HACCP – intermediate (level 3)
- 3-6Safe production of heat preserved foods – the essentials (including principles of canning)
- 3-5Wheat and flour quality for bakery products
- 5Sensory training for beer
- 6Sensory Panel Management for Beer
- 9-13HACCP – advanced (level 4)
- 11-12New product development
- 11Safe cooking: process validation, live online tutor-led training course
- 12High pressure processing validation
- 12Internal auditing – overview, live online tutor-led training course
- 17-19Biscuit science and technology
- 17-18Food and drink labelling
- 17-18Thermal processing & validation
- 18-20HACCP intermediate, live online tutor-led training course (3 mornings)
- 19Meat technology
- 19Thermal processing – quality optimisation
- 20Microbiology for non microbiologists, live online tutor-led training course
- 23-27Food safety – advanced (level 4)
- 24Sensory evaluation – an introduction (IFST accredited – foundation level)
- 24Cleaning and Disinfection for food factories Seminar
- 25-26Internal auditing – principles and practices
- 25-27Practical microbiology – intermediate
- 25Communicating food allergen information – live online tutor-led training course
- 26HACCP – foundation (level 2)
- 30-4 DecemberFSSC 22000 auditor/lead auditor course
December 2020
- 1-2HACCP – intermediate (level 3)
- 1-2Food technology for non-food technologists
- 2-3Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 3Sensory evaluation in the manufacturing industry – quality control
- 3Thermal processing of heat preserved foods, live online tutor-led training course
- 7-11HACCP – advanced (level 4)
- 9-10Food and drink labelling