This event has now passed, however you can browse our upcoming courses below
February 2020
- 25-27Food processing hygiene management (course in 2 modules)
- 25-27FSPCA preventive controls for human food
- 27E.coli STEC and Salmonella – still on the loose and wreaking havoc seminar
March 2020
- 3-4HACCP – intermediate (level 3)
- 3Raw material risk assessment
- 3Microbiology measurement uncertainty: meeting the new requirements for ISO 19036
- 4-5TACCP/VACCP (food defence and food fraud) – intermediate
- 5Foodborne viruses: Norovirus, Hepatitis A, Hepatitis E – transmission, detection and control
- 5M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- 16-20Food safety – advanced (level 4)
- 16-20FSSC 22000 auditor/lead auditor course
- 17-18Practical microbiology – advanced
- 19Cooking (heating) instruction development and validation: (inc. BRC 8 compliance)
- 19Training and Development Group
- 23-27HACCP – advanced (level 4)
- 25-26Food and drink labelling
- 26Packaging technology for non-packaging technologists
- 30-2 AprilSensory evaluation workshop (IFST accredited – intermediate level)
- 31-3 AprilPrinciples of baking
- 31Blockchain and other emerging approaches supporting food safety and risk management
April 2020
- 1-2An introduction to food law
- 1-2HACCP – intermediate (level 3)
- 20-24HACCP – advanced (level 4)
- 21-23Food safety – intermediate (level 3)
- 21Campylobacter – still number one in the UK seminar
- 22-23Understanding microbiology for non microbiologists
- 28Documentation and design of quality systems
- 28-1 MaySafe production of heat preserved foods – the essentials (including principles of canning)
- 30Food additives, flavourings and enzymes: food improvement agents package
May 2020
- 11-15FSSC 22000 auditor/lead auditor course
- 11Sensory evaluation in the manufacturing industry – quality control
- 12Food and drink labelling refresher
- 12-14Thermal processing validation
- 14HACCP – refresher
- 14USA food and drink labelling course
- 19-205th International bakery technology conference; recent developments in the bakery industry
- 20-21Internal auditing – principles and practices
- 20-22Practical microbiology – intermediate
- 21HACCP – foundation (level 2)
June 2020
- 8-12HACCP – advanced (level 4)
- 9-11Bread science and technology
- 9-10Food and drink labelling
- 9Setting shelf life: how to do it better
- 10Food authenticity testing and the detection of adulterants – insights into analytical methods
- 11High pressure processing validation
- 15-19Food safety – advanced (level 4)
- 15-18Wheat and flour quality for bakery products
- 16Sensory evaluation – an introduction (IFST accredited – foundation level)
- 17-18HACCP – intermediate (level 3)
- 17-18Thermal processing conference
- 22-26FSSC 22000 auditor/lead auditor course
- 23-24Understanding microbiology for non microbiologists
- 25Safe cooking: process validation
July 2020
- 2TACCP/VACCP (food defence and food fraud) – foundation
- 6-10HACCP – advanced (level 4)
- 7-8Principles of pasteurisation
- 9Nutrition labelling and health claims
- 14-15HACCP – intermediate (level 3)
September 2020
- 8-9Food and drink labelling
- 8-9HACCP – intermediate (level 3)
- 14-18HACCP – advanced (level 4)
- 15-16Food technology for non-food technologists
- 21-25FSSC 22000 auditor/lead auditor course
- 21-24Sensory evaluation workshop (IFST accredited – intermediate level)
- 28-2 OctoberFood safety – advanced (level 4)
- 29-1 OctoberCake science and technology
- 30-1 OctoberInternal auditing – principles and practices
October 2020
- 6-7Factory inspections – technical issues
- 6-8FSPCA preventive controls for human food
- 8M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- 13Sugar reduction in foods
- 14-15HACCP – intermediate (level 3)
- 14-15Supplier quality assurance – foundation
- 14-15Understanding microbiology for non microbiologists
- 15USA food and drink labelling course
- 20-22Brewing – an introduction
- 20-21Food and drink labelling
- 20Packaging technology for non-packaging technologists
- 21-22Practical microbiology – foundation
- 21-22TACCP/VACCP (food defence and food fraud) – intermediate
- 21Weights and measures
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)
- 9-13HACCP – advanced (level 4)
- 10Food additives, flavourings and enzymes: food improvement agents package
- 11-12New product development
- 11Root cause analysis
- 12Calculating meat content
- 17-19Biscuit science and technology
- 17-18Food and drink labelling
- 17-19Thermal processing validation
- 19Meat technology
- 20Thermal processing – quality optimisation
- 23-27Food safety – advanced (level 4)
- 25-26Internal auditing – principles and practices
- 25-27Practical microbiology – intermediate
- 25Sensory evaluation – an introduction (IFST accredited – foundation level)
- 26HACCP – foundation (level 2)
- 30-4 DecemberFSSC 22000 auditor/lead auditor course