This event has now passed, however you can browse our upcoming courses below:
January 2019
February 2019
- 4-8 FSSC 22000 auditor/lead auditor course
- 5-6 Food and drink labelling
- 7 Sugar reduction in foods
- 7 Marks & Spencer management of food quality code of practice and guidelines – sensory requirements training course
- 12-14 FSPCA preventive controls for human food
- 26 Ireland Nutrition and Health Claims
- 26 Ireland Food Additives, Flavourings and Enzymes: Food Improvement Agents Package
- 27-28 HACCP - Intermediate (level 3)
- 27-28 TACCP/VACCP (Food Defence and Food Fraud) – Intermediate
- 27 Ireland Food and Drink Labelling
- 27 Ireland Food Additives, Flavourings and Enzymes: Food Improvement Agents Package
- 28 Ireland Nutrition and Health Claims
- 28 Ireland Food and Drink Labelling
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March 2019
- 4-8 HACCP - advanced (level 4)
- 19 Sustainable Packaging: Smart Choices & Shelf Life Testing Seminar
- 19 Sampling for Food Safety
- 20 Packaging technology for non packaging technologists
- 25-29 Food safety - advanced (level 4)
- 26-28 Thermal processing validation
- 26-27 Gluten Free and Free From Bakery Conference
- 27-28 HACCP - Intermediate (level 3)
- 28 Cooking (heating) instruction development and validation: (inc. BRC 8 compliance)
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April 2019
- 1-4 Sensory evaluation workshop
- 1-5 FSSC 22000 auditor/lead auditor course
- 2 HACCP - refresher
- 2-3 Food and drink labelling
- 2-4 Food processing hygiene management (course in 2 modules)
- 2-4 Brewing – an introduction
- 2-5 Principles of baking
- 3-4 Practical microbiology - advanced
- 9-10 Understanding microbiology
- 9 Food additives, flavourings and enzymes: food improvement agents package
- 30 TACCP/VACCP (Food Defence and Food Fraud) – Foundation
- 30-3 May Safe production of heat preserved foods - the essentials (including principles of canning)
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May 2019
- 1 HACCP - foundation (level 2)
- 2 USA food and drink labelling course
- 13-17 HACCP - advanced (level 4)
- 14 Documentation and design of quality systems
- 15-16 Internal auditing – principles and practices
- 21 Food and Drink Labelling Refresher
- 22-24 Practical microbiology - intermediate
- 22 Marks & Spencer management of food quality code of practice and guidelines – sensory requirements training course
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June 2019
- 3-7 FSSC 22000 auditor/lead auditor course
- 4 Root cause analysis
- 4 Setting shelf life: how to do it better
- 4-6 Food safety - intermediate (level 3)
- 4-6 Bread science & technology
- 5-6 Understanding microbiology
- 18 Safe cooking: process validation
- 18 Sensory evaluation - an introduction
- 18-19 HACCP - Intermediate (level 3)
- 19-20 Factory inspections - technical issues
- 20 Microbiology measurement uncertainty: meeting the new requirements for ISO 19036
- 24-27 Better process control school (BPCS)
- 24-28 HACCP - advanced (level 4)
- 25-27 Wheat & flour testing for bakery products
- 26-27 Food and drink labelling
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July 2019
- 1-5 Food safety - advanced (level 4)
- 2 Nutrition and health claims
- 3-4 TACCP/VACCP (Food Defence and Food Fraud) – Intermediate
- 3-4 Principles of pasteurisation
- 8-12 FSSC 22000 auditor/lead auditor course
- 9-10 An introduction to food law
- 9-10 HACCP - Intermediate (level 3)
- 11 Marks & Spencer management of food quality code of practice and guidelines – sensory requirements training course
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September 2019
- 4-5 HACCP - Intermediate (level 3)
- 4-5 Internal auditing – principles and practices
- 9-13 Food safety - advanced (level 4)
- 10-11 Food and drink labelling
- 11-12 Food technology for non food technologists
- 16-20 HACCP - advanced (level 4)
- 17-19 Cake science & technology
- 23-26 Sensory evaluation workshop
- 23-27 FSSC 22000 auditor/lead auditor course
- 24-25 HACCP - validation and verification
- 26 Raw material risk assessment
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October 2019
- 1 Packaging technology for non packaging technologists
- 1-3 FSPCA preventive controls for human food
- 1-3 Practical microbiology - foundation
- 7-11 HACCP - advanced (level 4)
- 8-9 Understanding microbiology
- 9 USA food and drink labelling course
- 15 Marks & Spencer management of food quality code of practice and guidelines – sensory requirements training course
- 15 Food and Drink Labelling Refresher
- 16-17 HACCP - Intermediate (level 3)
- 16-17 TACCP/VACCP (Food Defence and Food Fraud) – Intermediate
- 17 Sugar reduction in foods
- 17 Weights and measures
- 22-24 Brewing – an introduction
- 22-24 Thermal processing validation
- 23-24 Supplier quality assurance - foundation
- 25 Thermal processing - quality optimisation
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November 2019
- 4-8 FSSC 22000 auditor/lead auditor course
- 5 Sensory evaluation - an introduction
- 6-7 New product development
- 6-7 An introduction to food law
- 6-7 HACCP - Intermediate (level 3)
- 11-15 HACCP - advanced (level 4)
- 12-14 Biscuit science & technology
- 13-14 Internal auditing – principles and practices
- 18-22 Food safety - advanced (level 4)
- 19 Food additives, flavourings and enzymes: food improvement agents package
- 19-22 Safe production of heat preserved foods - the essentials (including principles of canning)
- 19-21 Wheat & flour testing for bakery products
- 20 Meat technology
- 21 HACCP - refresher
- 21 TACCP/VACCP (Food Defence and Food Fraud) – Foundation
- 21 Calculating meat content
- 26 HACCP - foundation (level 2)
- 26-27 Food and drink labelling
- 27 Food authenticity testing and the detection of adulterants - Insights into analytical methods
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