Training courses
Important information about Campden BRI events
All on-site training courses and seminars due to be held between 23rd March and 31st July are being rescheduled for August onwards. You can still register interest and we will notify you of rescheduled dates. You will not be charged until the event takes place. For enquiries please contact training@campdenbri.co.uk +44(0)1386 842104
March 2020
April 2020
- 1-2An introduction to food law
- 1-2HACCP – intermediate (level 3)
- 20-24HACCP – advanced (level 4)
- 21-23Food safety – intermediate (level 3)
- 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
- 12Food and drink innovation seminar
- 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)
- 16Sensory evaluation – an introduction (IFST accredited – foundation level)
- 16-18Wheat and flour quality for bakery products
- 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 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