This event has now passed, however you can browse our upcoming courses below:
October 2019
- 22-23 Brewing – an introduction
- 22-23 Thermal processing validation
- 23-24 Supplier quality assurance - foundation
- 23-24 Hot Topics in Food Microbiology
- 25 Thermal processing - quality optimisation
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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)
- 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?
- 13-14 Internal auditing – principles and practices
- 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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January 2020
- 22-23 HACCP - Intermediate (level 3)
- 22-23 Internal auditing – principles and practices
- 27-31 HACCP - advanced (level 4)
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February 2020
- 3-7 FSSC 22000 auditor/lead auditor course
- 4-5 Understanding microbiology
- 6 Sugar reduction in foods
- 11-12 Food and drink labelling
- 25-27 FSPCA preventive controls for human food
- 27 E. coli STEC & Salmonella – Still on the loose and wreaking havoc
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March 2020
- 3-4 HACCP - Intermediate (level 3)
- 3 Raw material risk assessment
- 4-5 TACCP/VACCP (Food Defence and Food Fraud) – Intermediate
- 5 Foodborne viruses: Norovirus, Hepatitis A, Hepatitis E – transmission, detection and control
- 5 M&S Manufacturing Standards – Guidance for Management of Food Quality - Sensory Requirements training course
- 16-20 Food safety - advanced (level 4)
- 16-20 FSSC 22000 auditor/lead auditor course
- 17-18 HACCP - validation and verification
- 17-18 Practical microbiology - advanced
- 17 Microbiology measurement uncertainty: meeting the new requirements for ISO 19036
- 19 Cooking (heating) instruction development and validation: (inc. BRC 8 compliance)
- 23-27 HACCP - advanced (level 4)
- 25-26 Food and drink labelling
- 26 Packaging technology for non packaging technologists
- 30-2 April Sensory evaluation workshop
- 31-3 April Principles of baking
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April 2020
- 1-2 An introduction to food law
- 1-2 HACCP - Intermediate (level 3)
- 20-24 HACCP - advanced (level 4)
- 21-23 Food safety - intermediate (level 3)
- 22-23 Understanding microbiology
- 28 Documentation and design of quality systems
- 28-1 May Safe production of heat preserved foods - the essentials (including principles of canning)
- 30 Food additives, flavourings and enzymes: food improvement agents package
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May 2020
- 11-15 FSSC 22000 auditor/lead auditor course
- 12 Food and Drink Labelling Refresher
- 12-14 Thermal processing validation
- 14 HACCP - refresher
- 14 USA food and drink labelling course
- 19-20 5th International Bakery Technology Conference; Recent developments in the bakery industry
- 20-21 Internal auditing – principles and practices
- 20-22 Practical microbiology - intermediate
- 21 HACCP - foundation (level 2)
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June 2020
- 8-12 HACCP - advanced (level 4)
- 9-11 Bread science & technology
- 9-10 Food and drink labelling
- 9 Setting shelf life: how to do it better
- 15-19 Food safety - advanced (level 4)
- 16 Sensory evaluation - an introduction
- 17-18 HACCP - Intermediate (level 3)
- 22-26 FSSC 22000 auditor/lead auditor course
- 23-24 Understanding microbiology
- 25 Safe cooking: process validation
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July 2020
- 2 TACCP/VACCP (Food Defence and Food Fraud) – Foundation
- 6-10 HACCP - advanced (level 4)
- 7-8 Principles of pasteurisation
- 9 Nutrition and health claims
- 14-15 HACCP - Intermediate (level 3)
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September 2020
- 8-9 Food and drink labelling
- 8-9 HACCP - Intermediate (level 3)
- 14-18 HACCP - advanced (level 4)
- 15-16 Food technology for non food technologists
- 21-25 FSSC 22000 auditor/lead auditor course
- 21-24 Sensory evaluation workshop
- 28-2 October Food safety - advanced (level 4)
- 29-1 October Cake science & technology
- 30-1 October Internal auditing – principles and practices
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October 2020
- 6-7 Factory inspections - technical issues
- 6-8 FSPCA preventive controls for human food
- 8 M&S Manufacturing Standards – Guidance for Management of Food Quality - Sensory Requirements training course
- 13 Sugar reduction in foods
- 14-15 HACCP - Intermediate (level 3)
- 14-15 Supplier quality assurance - foundation
- 14-15 Understanding microbiology
- 15 USA food and drink labelling course
- 20-21 Food and drink labelling
- 20 Packaging technology for non packaging technologists
- 21-22 Practical microbiology - foundation
- 21-22 TACCP/VACCP (Food Defence and Food Fraud) – Intermediate
- 21 Weights and measures
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November 2020
- 2-6 FSSC 22000 auditor/lead auditor course
- 3-4 An introduction to food law
- 3-4 HACCP - Intermediate (level 3)
- 3-6 Safe production of heat preserved foods - the essentials (including principles of canning)
- 9-13 HACCP - advanced (level 4)
- 10 Food additives, flavourings and enzymes: food improvement agents package
- 11 Meat technology
- 11-12 New product development
- 11 Root cause analysis
- 12 Calculating meat content
- 17-19 Biscuit science & technology
- 17-18 Food and drink labelling
- 17-19 Thermal processing validation
- 20 Thermal processing - quality optimisation
- 23-27 Food safety - advanced (level 4)
- 25-26 Internal auditing – principles and practices
- 25-27 Practical microbiology - intermediate
- 25 Sensory evaluation - an introduction
- 26 HACCP - foundation (level 2)
- 30-4 December FSSC 22000 auditor/lead auditor course
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