Foundation and starter training

Our courses provide practical, analytical training in biochemistry, chemistry and microbiology and cover topics such as analysis of authenticity, viruses and contaminants. Those new to the food industry, or changing roles to a less familiar discipline, will need foundation training in technical areas.

We run a number of courses designed to fulfil this role - from general courses about food technology, microbiology, packaging and HACCP to more specific topics such as canning, baking and brewing. These course are also ideal for those in food companies whose role is not technical, such as administrative, accounts and sales staff.

Tailored training