This event has now passed, however you can browse our upcoming courses below
May 2021
- 10-14HACCP – advanced (level 4)
- 12-26Food safety – advanced (level 4), live online tutor-led training course (over 4 separate days)
- 18Essential additives & flavourings, live online tutor-led training course
- 18-19Internal auditing – principles and practices
- 18-21Safe production of heat preserved foods – the essentials (including principles of canning)
- 25M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- 26-27An introduction to food law
June 2021
- 7-11Food safety – advanced (level 4)
- 8-9Raw material risk assessment, live online tutor-led training course (two afternoons)
- 8Sensory evaluation – an introduction, live online tutor-led training course
- 8-9Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 10Setting shelf life: an overview – live online tutor-led training course
- 14-18FSSC 22000 auditor/lead auditor course
- 15-16Understanding microbiology for non microbiologists
- 15-17Campden BRI Connect 2021
- 15Product claims and nutrition information labelling, live online tutor-led training course
- 16-18Bread Products Modules – live online tutor-led training (3 mornings)
- 17Safe cooking: process validation, live online tutor-led training course
- 23-24HACCP – intermediate (level 3)
- 28-2 JulyHACCP – advanced (level 4)
- 29-30Food and drink labelling
July 2021
- 6-8Food safety – intermediate (level 3)
- 6Internal auditing – overview, live online tutor-led training course
- 6Thermal processing - continuous flow, live online tutor-led training course
- 7-8Factory inspections – technical issues
- 7-9HACCP intermediate, live online tutor-led training course (3 mornings)
- 13Microbiology for non microbiologists, live online tutor-led training course
- 13-14New product development
- 14-15Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 28-29HACCP – refresher, live online tutor-led training course
September 2021
- 7-9Biscuit Products Modules – live online tutor-led training (3 mornings)
- 8-9Remote factory inspections skills – live online tutor-led training course
- 13-17HACCP – advanced (level 4)
- 15-16Internal auditing – principles and practices
- 16Communicating food allergen information – live online tutor-led training course
- 20-24FSSC 22000 auditor/lead auditor course
- 21-24Principles of baking
- 22-23Food and drink labelling
- 27-30Sensory evaluation workshop (IFST accredited – intermediate level)
- 28Setting shelf life: how to do it better
- 28Thermal processing of heat preserved foods, live online tutor-led training course
October 2021
- 4-8Food safety – advanced (level 4)
- 5Weights and measures
- 5-6New Product Development - an overview, live online tutor-led training course (Two mornings)
- 6-7Understanding microbiology for non microbiologists
- 12-13TACCP/VACCP (food defence and food fraud) – intermediate
- 12-14FSPCA preventive controls for human food
- 12-14Brewing – an introduction
- 12Sensory evaluation – an introduction, live online tutor-led training course
- 13-27Advanced HACCP Course – live online tutor-led training course (delivered over 6 modules)
- 18-22FSSC 22000 auditor/lead auditor course
- 19-20HACCP – intermediate (level 3)
- 19-20Thermal processing & validation
- 20-21Food & drink labelling - an overview, live online tutor-led training course (Two mornings)
- 21Meat technology
- 21Thermal processing optimisation, live online tutor-led training course
November 2021
- 1-5HACCP – advanced (level 4)
- 2-3Food and drink labelling
- 3-5Cake Products Modules – live online tutor-led training (3 mornings)
- 4Packaging technology for non-packaging technologists
- 9-12Safe production of heat preserved foods – the essentials (including principles of canning)
- 9Root cause analysis, live online tutor-led training course
- 9Sensory evaluation – an introduction (IFST accredited – foundation level)
- 10-11Internal auditing – principles and practices
- 16-17An introduction to food law
- 18Thermal processing of acidified foods, live online tutor-led training course
- 18USA food and drink labelling course
- 23HACCP – foundation (level 2)
- 23Sensory evaluation in the manufacturing industry – quality control
- 24-25Food technology for non-food technologists
- 24-26Practical microbiology – intermediate
- 24TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- 25TACCP/VACCP (food defence and food fraud) – intermediate, live online tutor-led training course
- 29-3 DecemberFSSC 22000 auditor/lead auditor course
- 29-3 DecemberFood safety – advanced (level 4)
- 30-1 DecemberUnderstanding microbiology for non microbiologists