This event has now passed, however you can browse our upcoming courses below:
October 2016
- 4-6 Bread Science & Technology
- 4 HACCP - refresher
- 4 New Product Development
- 5-6 Food technology for non food technologists
- 5-6 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
- 6 Weights and measures
- 10-14 FSSC 22000 Auditor/Lead Auditor Course
- 11 Bread - Practical Skills
- 11-13 Brewing – an introduction
- 11 Safe Cooking: Process Validation
- 13-14 Hot Topics in Food Microbiology Conference
- 18-19 Food and drink labelling
- 18-19 HACCP - Intermediate (level 3)
- 20 Raw Material Risk Assessment
- 27 Food Allergen Labelling Seminar
- 31-4 November HACCP - Advanced (level 4)
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November 2016
- 1-3 Cake Science & Technology
- 1-2 Internal auditing – principles and practices
- 1 Sugar Reduction In Foods
- 1-2 Understanding Microbiology
- 2-3 An introduction to food law
- 8 Biscuit - Practical Skills
- 8 Sensory Evaluation - an introduction
- 8-10 Thermal processing validation
- 9 Food Law - Food Improvement Agents Package
- 9-10 HACCP - Intermediate (level 3)
- 11 Thermal processing - quality optimisation
- 14-18 FSSC 22000 Auditor/Lead Auditor Course
- 15-16 Food and drink labelling
- 15 Pastry - Practical Skills
- 15-18 Safe production of heat preserved foods - the essentials (including principles of canning)
- 16-18 Cereal Science and Technology
- 21-25 Food Safety - Advanced (level 4)
- 22-24 Biscuit Science & Technology
- 22 Meat technology
- 22-23 Principles of Pasteurisation
- 22 USA Food and Drink Labelling Course
- 23 Calculating meat content
- 24 Foodborne viruses: Challenges and perspectives for the food industry
- 28-2 December HACCP - Advanced (level 4)
- 29-2 December Better Process Control School (BPCS)
- 29-30 HACCP auditing - intermediate
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December 2016
- 1 Current and future legislation: UK, EU and worldwide seminar
- 6-7 HACCP - Intermediate (level 3)
- 7-9 Practical microbiology - intermediate
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January 2017
- 16-17 Internal auditing – principles and practices
- 18-19 HACCP - Intermediate (level 3)
- 18-19 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
- 30-3 February HACCP - Advanced (level 4)
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February 2017
- 7-8 Food and drink labelling
- 9 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
- 13-17 FSSC 22000 Auditor/Lead Auditor Course
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March 2017
- 1-2 Understanding Microbiology
- 6-10 HACCP - Advanced (level 4)
- 7-8 Internal auditing – principles and practices
- 14-15 HACCP - Intermediate (level 3)
- 16-17 Gluten Free Conference
- 21 Packaging Hazards
- 27-31 Food Safety - Advanced (level 4)
- 28-30 Food processing hygiene management (course in 2 modules)
- 29-30 An introduction to food law
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April 2017
- 3-7 FSSC 22000 Auditor/Lead Auditor Course
- 3-6 Sensory Evaluation Workshop
- 4 HACCP - foundation (level 2)
- 4 Safe Cooking: Process Validation
- 5-6 Food and drink labelling
- 5-6 HACCP - Intermediate (level 3)
- 6 HACCP - refresher
- 25-28 Safe production of heat preserved foods - the essentials (including principles of canning)
- 26-28 Practical microbiology - intermediate
- 27 USA Food and Drink Labelling Course
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May 2017
- 8-12 HACCP - Advanced (level 4)
- 9-10 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
- 11 Documentation and Design of Quality Systems
- 16-17 Factory inspections - technical issues
- 16-18 Thermal processing validation
- 18 Packaging Technology for Non Packaging Technologists
- 23-24 Internal auditing – principles and practices
- 23 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
- 24-25 Understanding Microbiology
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June 2017
- 13-14 HACCP - Intermediate (level 3)
- 13-14 Supplier quality assurance - foundation
- 15 Sensory Evaluation - an introduction
- 20-21 Food and drink labelling
- 20-22 Food Safety - Intermediate (level 3)
- 20-23 Principles of Baking
- 21-22 HACCP - validation and verification
- 22 Setting Shelf Life: How to do it better
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July 2017
- 3-7 FSSC 22000 Auditor/Lead Auditor Course
- 3-7 HACCP - Advanced (level 4)
- 4 Nutrition and health claims
- 11-12 HACCP - Intermediate (level 3)
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September 2017
- 6-7 HACCP - Intermediate (level 3)
- 6 Threat Assessment Critical Control Point (TACCP) - Foundation Level
- 7 Root Cause Analysis
- 11-15 HACCP - Advanced (level 4)
- 12-13 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
- 18-22 FSSC 22000 Auditor/Lead Auditor Course
- 18-21 Sensory Evaluation Workshop
- 19-21 Practical Microbiology - Foundation
- 25-29 Food Safety - Advanced (level 4)
- 26 HACCP - foundation (level 2)
- 27-28 Internal auditing – principles and practices
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October 2017
- 9-13 FSSC 22000 Auditor/Lead Auditor Course
- 10 HACCP - refresher
- 10 Marks & Spencer Management of Food Quality Code of Practice and Guidelines – Sensory Requirements training course
- 10 Meat technology
- 11 Calculating meat content
- 11-12 HACCP - Intermediate (level 3)
- 11-13 Practical microbiology - advanced
- 16-19 Better Process Control School (BPCS)
- 17-19 Bread Science & Technology
- 17 Raw Material Risk Assessment
- 18-19 Food and drink labelling
- 30-3 November HACCP - Advanced (level 4)
- 31 Sugar Reduction In Foods
- 31-1 November Understanding Microbiology
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November 2017
- 1-2 Internal auditing – principles and practices
- 7 Food Law - Food Improvement Agents Package
- 7-9 Thermal processing validation
- 8-9 HACCP - Intermediate (level 3)
- 9 New Product Development
- 10 Thermal processing - quality optimisation
- 13-17 FSSC 22000 Auditor/Lead Auditor Course
- 14-15 An introduction to food law
- 14-16 Cake Science & Technology
- 14-17 Safe production of heat preserved foods - the essentials (including principles of canning)
- 20-24 Food Safety - Advanced (level 4)
- 21-22 Food and drink labelling
- 21-22 Food technology for non food technologists
- 22-23 Threat Assessment Critical Control Point (TACCP) - Intermediate Level
- 23 Weights and measures
- 27-1 December HACCP - Advanced (level 4)
- 28-30 Biscuit Science & Technology
- 28-29 Principles of Pasteurisation
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