Dates

24-25 November 2021

10%

Full

Prices

Members - £999 + VAT
Non-members - £1299 + VAT

Venue

Campden BRI, Chipping Campden

Delegate feedback (September 2019)

  • Very informative and enthusiastic about their areas of work and expertise. Mostly interactive and vey open to answering questions.
  • Practical activities, microbiology and chemistry backgrounds to food testing, good subject variety. The sequence of talks, they built up on one another, useful case studies to back up theory.

Watch a tutor talk about the course

Benefits of attending

Campden BRI’s Food technology for non-food technologists is a popular course for food industry staff in non-technical roles. During this 2 day course delegates will be introduced to a wide range of technical and scientific considerations faced by their own food technologists and will enhance their own skills through an increased knowledge of the basic principles of food technology. Typical attendees are those transferring from different professions, looking for a refresher course or have no prior knowledge of food technology or food industry, for example, engineers, administrators, marketing and sales personnel.

Training Course content

This course will provide basic knowledge of food microbiology, preservation and poisoning, as well as typical quality changes in products. Also covered will be basic food legislation, processing of chilled/frozen and heat treated food, development of new products, methods behind sensory evaluation and an insight into packaging and baking. Practical demonstrations within our processing halls are included.

Course aims

• To provide an introduction to food technology to non-technical people
• To demonstrate practical examples of food technology used within the industry
• To share Campden BRI's experiences of food technology and to encourage debate around the topics discussed through delegate participation.


Learning outcomes

At the end of the course delegates will be able to:-

• Identify different organisms and their effect on product spoilage and safety, along with basic knowledge on food preservation and allergens in food.
• Have a basic understanding of food law, hygiene procedures and HACCP.
• Have an understanding of food processing for chilled, frozen and heat treated foods. As well as an understanding of sensory evaluation and new product development.
• Become aware of different types of packaging and available testing methods. Along with some quality control measurements in food and beverage products.

This course can be customised and is available in house

Event Director - Sarah Chapman

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk



COVID-19 secure workplace


We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more.

Face-to-face training – Our on-site events follow strict social distancing and safety measures. View programme.

Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face.

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104.


Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.


Please view our training and development programmes listed below, and book with confidence.


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