Training course search results

35 results found for: Agricultural production

  • The fresh produce sector is diverse and there are a number of issues that can compromise quality throughout the supply chain.  This tailored course provides a greater understanding of these quality issues and how to control them, helping to  optimise business operations and improving raw material supply.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Refresher training in HACCP, including the latest CODEX updates, helps demonstrate to external and third party auditors that a teams' knowledge and understanding has been maintained.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Do you and/or your staff require training in bakery? Tailored training can be a very cost effective option for a group of delegates. We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel. 

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • A combination of theory and practical will provide an insight into the ingredient functionality, production and baking methods allowing delegates to achieve better control of quality and develop products for the work place.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Are you exporting canned or aseptically packaged foods to the USA?  The course is aimed at production and technical personnel responsible for the management of canned and aseptic process foods and their compliance to FDA & USDA regulations.  Can be delivered face to face or online.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • What’s hot in food microbiology? Find out from experts in the food and drink industry about the current and future microbiology issues affecting the safe production of food. This year, our popular annual conference is brought to you online, so you’ll be able to access it from work or at home!

    if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • A tailored course covering Beverage development and manufacture, content and level can be tailored for company requirements and the course can be delivered online, or face to face either at the client's site or at Campden BRI.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Deals specifically with the quantity control of food and drink

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • The course provides a balance of theory and hands-on activities to explore wheat composition, flour production and testing. The relationship between flour quality and impact on main bakery products is also covered.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • This course will enable delegates to obtain a greater understanding of ingredient choice and process technology along with issues relating to shelf-life and staling.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • The course covers importance of ingredients such as flour, fat and sugar as well as ingredient variations, other topics comprising salt and sugar reduction, additives and clean label will also be introduced. Practical sessions will cover all the main techniques used to produce biscuits and crackers and the impact of changes to ingredients on the product.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • You will develop an understanding of the ingredients and manufacturing processes for different methods of making sourdough bread. 

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Are you developing new products ? This couse looks at what you need to consider to produce safe and stable products.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Do you need to know the variety of discrimination methods available? On this one day course you will learn how they can be applied, the benefit of one method over another and how to analyse the data collected.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • Cleaning and disinfection is an important part of any manufacturing process and especially so for the food industry. We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel. 

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • This course is made up of 4 self contained modular training days and each is aimed at introducing how ingredients and processes can influence the quality of baked products: Day 1: Bread, Day 2: Cakes, Day 3: Biscuits Day 4: Pastry & Laminated Goods.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Do you and/or your staff require training in any aspect of food and drink law or labelling?  Tailored training can be a very cost effective option for up to 20 delegates.  We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel, these can be delivered either online or face to face. 

  • This online course is intended for managers with overall responsibility for food safety, or those who plan to train others at the introductory/foundation level.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Intended for managers with overall responsibility for food safety, or those who plan to train others at the introductory/foundation level.

    Next available date 29 November-3 December 2021
    member £880 + VAT/non-member £1140 + VAT

  • Those relatively new to product development or food marketing will benefit from the hands-on approach of this intensive workshop.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Meat technology

    Provides an understanding of the science surrounding the raw material, factors affecting its quality, its functional properties and some common processes. 

    if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Cover specialist issues relating to the safety of pasteurised products, e.g. how, when and where pH is measured, and packaging pasteurisation after hot filling.    

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • New to the industry or change or role?  Campden BRI offers the food industry a wide variety of training courses, workshops and conferences

  • An online morning session providing a broad overview of the UK and harmonised EU law relating to the food industry.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • This live online interactive course, spread over two mornings aims to provide product developers with the tools they need to innovate new ideas, screen product concepts and manage the development process thereby improving the likelihood of success.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • This course gives delegates the opportunity to develop their knowledge of pastry technology through practical examples in the test bakery.

    This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • A Biscuits, Cookies and Crackers online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • This intensive three day course provides an insight into ingredient functionality, processing methods, and baking profiles; thus extending technical knowledge, promoting practical skills, and addressing key trends within the baking industry.  

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Do you need to be familiar with UK and EU food law? This two-day course provides a broad overview of relevant legislation.  

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • Delegates will be introduced to the SQA mechanisms available to meet recognised requirements and establish a reliable supplier base. 

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • A Bread products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.

    This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form



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