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.