This event has now passed, however you can browse our upcoming courses below:
September 2019
- 20 Are baked goods safe? – Food safety challenges in the bakery seminar
- 23-26 Sensory evaluation workshop
- 23-27 FSSC 22000 auditor/lead auditor course
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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
- 9 Current Challenges and Issues in the Meat and Poultry Industry
- 10 Calculating meat content
- 15 M&S Manufacturing Standards – Guidance for Management of Food Quality - Sensory Requirements training course
- 15 Food and Drink Labelling Refresher
- 15 BRC Packaging issue 6 Briefing
- 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
- 23-24 Hot Topics in Food Microbiology
- 25 Thermal processing - quality optimisation
- 29 Cooking (heating) instruction development and validation: (inc. BRC 8 compliance)
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November 2019
- 4-8 FSSC 22000 auditor/lead auditor course
- 5 Sensory evaluation - an introduction
- 5 Hot Topics in soft and Fermented Drinks
- 6-7 New product development
- 6-7 An introduction to food law
- 6-7 HACCP - Intermediate (level 3)
- 7 Ireland Sensory Evaluation - an introduction
- 8 Microbiology measurement uncertainty: meeting the new requirements for ISO 19036
- 11-15 HACCP - advanced (level 4)
- 12-14 Biscuit science & technology
- 12 Advances in food authenticity and microbiology: Do those genes suit you?
- 12 Ireland New Product Development course
- 13-14 Internal auditing – principles and practices
- 13 Ireland Sugar Reduction in Foods
- 14 HACCP for craft brewers
- 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 quality for bakery products
- 20 Meat technology
- 21 HACCP - refresher
- 21 TACCP/VACCP (Food Defence and Food Fraud) – Foundation
- 26 HACCP - foundation (level 2)
- 26-27 Food and drink labelling
- 26 Ireland Safe Cooking: Process Validation course
- 27 Food authenticity testing and the detection of adulterants - Insights into analytical methods
- 28 Root cause analysis
- 28 Vegan products – challenges and opportunities
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December 2019
- 2-6 FSSC 22000 auditor/lead auditor course
- 2-6 HACCP - advanced (level 4)
- 3 Culture Excellence Seminar 2019
- 4-6 Practical microbiology - intermediate
- 5 Food Labelling Update Seminar
- 10-11 Food and drink labelling
- 10-11 HACCP - Intermediate (level 3)
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