This event has now passed, however you can browse our upcoming courses below
June 2020
- 10-11HACCP Intermediate Live Online Tutor-Led Training Course
- 10TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- 17Microbiology for Non Microbiologists Live Online Tutor-Led Training Course
- 23Food & drink labelling - an overview, live online tutor-led training course
July 2020
- 16Microbiology for Non Microbiologists Live Online Tutor-Led Training Course
- 21Food & drink labelling - an overview, live online tutor-led training course
August 2020
- 3-7HACCP – advanced (level 4)
- 5-6Food and drink labelling
- 10-14FSSC 22000 auditor/lead auditor course
- 11-13Food safety – intermediate (level 3)
- 11Food additives, flavourings and enzymes: food improvement agents package
- 11-14Safe production of heat preserved foods – the essentials (including principles of canning)
- 11-13Bread science and technology
- 12Nutrition and health claims
- 18-19HACCP – intermediate (level 3)
- 18-19Understanding microbiology for non microbiologists
- 18-21Principles of baking
- 19-20Internal auditing – principles and practices
- 20Setting shelf life: how to do it better
- 20Food and drink labelling refresher
- 25HACCP – foundation (level 2)
- 25-27Thermal processing validation
- 25-27Practical microbiology – intermediate
- 25-26An introduction to food law
- 27Documentation and design of quality systems
September 2020
- 8-9Food and drink labelling
- 8-9HACCP – intermediate (level 3)
- 14-18HACCP – advanced (level 4)
- 15-16Food technology for non-food technologists
- 17Microbiology measurement uncertainty: meeting the new requirements for ISO 19036
- 17-18Thermal processing conference
- 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
- 12-16FSSC 22000 auditor/lead auditor course
- 13Sugar reduction in foods
- 14-15HACCP – intermediate (level 3)
- 14-15Understanding microbiology for non microbiologists
- 15USA food and drink labelling course
- 15Raw material risk assessment
- 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
- 21-225th International bakery technology conference; recent developments in the bakery industry
- 22HACCP – refresher
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)
- 3-5Wheat and flour quality for bakery products
- 4Sensory training for beer
- 5Sensory Panel Management for Beer
- 9-13HACCP – advanced (level 4)
- 10Food additives, flavourings and enzymes: food improvement agents package
- 10Training and development group
- 11-12New product development
- 11Root cause analysis
- 11Safe cooking: process validation
- 12Calculating meat content
- 12High pressure processing validation
- 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