Training course search results

100 results found for: Food technology

  • Introduction to a wide range of technical and scientific considerations to increase delegates knowledge of the basic principles of food technology. 

    Next available date 22-23 October 2025
    member £1095 + VAT/non-member £1365 + VAT

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

  • Are you looking to reduce or replace sugar in your products ?  This course provides an overview of the issues and approaches to reducing sugar foods.

    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 aimed at those looking to: reduce cost by finding cheaper ingredients; improve or characterise quality; improve processing; reformulate by moving to a clean label or compare your products against competitors. Course content will provide the knowledge and skills to analyse, identify and objectively measure the impact of these changes on the final product.

    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 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 suitable for analytical staff, managers and food technologists who need to be able to calculate meat content confidently.

    Next available date 21 October 2025
    member £795 + VAT/non-member £1035 + VAT

  • 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.

    Next available date 26-27 November 2025
    member £640 + VAT/non-member £835 + VAT

  • Three half day modules designed to provide an in-depth understanding of the key ingredients in chocolate; key processes ; chocolate in different product applications (such as drinks, bakery products, snacks, etc); key quality parameters, shelf-life specifics, and ensuring safe production practices; product design of vegetarian and vegan chocolate.

    Next available date 29 April-1 May 2025
    member £799 + VAT/non-member £999 + VAT

  • A training course offering individuals the opportunity to gain knowledge on the key considerations around the development and small scale production of soft drinks.

    Next available date 17-18 June 2025
    member £999 + VAT/non-member £1300 + VAT

  • 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 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 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 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

  • 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 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

  • SafePlate 2024

    This event will be focused exclusively on the thermal processing sector. Hear about novel retorting technologies, new research, industry challenges and skills gaps faced by the sector. With plenty of time for networking, this event will be a unique opportunity for delegates to reconnect with colleagues old and new in the thermal processing industry.

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

  • Covering the basis behind more advanced methods, such as enhanced growth based technologies, molecular techniques and more common methods of advanced identification.

    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 online course deals with the thermal processing aspects of the food manufacturing process- chiefly cooking but also chilling & freezing. There is little guidance covering techniques for validating safe cooking practices for cook-chill or cook-freeze products, the course deals with the relevant issues, for companies involved in cooking of ready-to-eat food products.

    Next available date 25 March 2025
    member £640 + VAT/non-member £835 + VAT

  • Three half day modules designed to provide an in-depth understanding of the key ingredients in gluten-free baking; key processes that transform raw materials into a dough matrix;  reducing quality and wastage issues, extending shelf life, and ensuring safe production practices.

    Next available date 10-12 December 2024
    member £799 + VAT/non-member £999 + VAT

  • A half day online module to provide an in-depth understanding of key aspects of the control of food allergens. This is a module in the Food Allergen Management Course Series.

    Next available date 25 February 2025
    member £475 + VAT/non-member £615 + VAT

  • This half day module provides an in-depth understanding of key aspects of validation of cleaning for the removal of food allergens and analysis (on-site and by analytical laboratories. This is a module in the Food Allergen Management Course Series.

    Next available date 26 February 2025
    member £475 + VAT/non-member £615 + VAT

  • A half day online module to provide an in-depth understanding of key aspects of communicating information on food allergens to consumers (covering labelling or prepacked and prepacked for direct sale food and provision of information for food sold loose).  This is a module in the Food Allergen Management Course Series.

    Next available date 27 February 2025
    member £475 + VAT/non-member £615 + VAT

  • Three morning sessions providing an in-depth understanding of key aspects of food allergen management, including control of food allergens, validation of cleaning for the removal of food allergens, analysis, and communicating information on food allergens to consumers.

    Next available date 25-27 February 2025
    member £930 + VAT/non-member £1210 + VAT

  • A short 4 modular e-learning course outlining what thermal processing is, why it is carried out, the food microorganisms of interest, and an explanation of the continuous flow and in-pack processing equipment used for food and drink products.

    On Demand E-learning
    member £225 + VAT/non-member £250 + VAT

  • A short e-learning course that outlines what thermal processing is, why it is carried out, the food microorganisms of interest, and an explanation of the in-pack processing equipment used for food and drink products.

    On Demand E-learning
    member £199 + VAT/non-member £220 + VAT

  • This short 3 modular E-learning course outlines what thermal processing is, why it is carried out, the food microorganisms of interest, and an explanation of the continuous flow processing equipment used for food and drink products.

    On Demand E-learning
    member £175 + VAT/non-member £195 + VAT

  • 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 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 event will focus on how to access funding for your food and drink industry innovations and research.

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

  • This event will focus on risk management and risk communication to ensure effective process controls are in place for safe food, and will include expert speakers who will cover the latest developments regarding managing food allergens.

    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 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 supply, procurement, and distribution of raw materials, on a global scale, is highly complex and food business operators (FBOs) must be confident that raw materials comply with their requirements and specifications. As a result, the management of raw materials should be considered as an integral part of a holistic food safety plan. The course challenges you to consider your supply chain resilience.

    Next available date 8-9 April 2025
    member £640 + VAT/non-member £835 + VAT

  • It is important that managers in food operations can demonstrate that they are updating their knowledge.  This is to enable them to keep abreast of new and emerging issues and to be able to demonstrate this to auditors and clients.  The course will provide Food Safety practitioners with practical solutions on how to remedy common problems.

    Next available date 20-21 May 2025
    member £795 + VAT/non-member £1035 + VAT

  • Whether you are involved in the microbiological testing of food or oversee the hygiene and safety of food production, this popular annual conference will look at topical areas of concern and keep delegates up to date with the latest information and thinking.

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

  • This half day course provides an overview of  HFSS policy and divergence in the devolved nations; the latest restrictions and applying the UK Nutrient Profiling Model (NPM) to products; and insight into international developments and divergences in front-of-pack labelling schemes. 

    Next available date 13 May 2025
    member £495 + VAT/non-member £645 + VAT

  • A deep dive into advanced thermal processing, with the aim of providing the delegate with practical knowledge that will allow them to enhance their processes whether through efficiency, robustness, or quality.

    Next available date 10 October 2025
    member £795 + VAT/non-member £1035 + VAT

  • Since no business wants to be faced with incidents damaging to the bottom line and their brand image, other industries have successfully moved beyond traditional risk management methods of regulatory compliance to a total risk management control. This event will cover how tools and techniques and approaches from other industries can be applied to robust, effective holistic risk management in the food and drink industry.

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

  • The group is focusing on the challenges and issues that food businesses have to deal with, including high staff turnover, heavy reliance on overseas nationals and more. Campden BRI Members only.

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

  • This online course is aimed at senior microbiologists and experienced laboratory personnel who wish to enhance their knowledge of the four major food microbiology pathogens.

    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 half-day online course will give a concise insight of what to consider when setting the shelf life of a product.

    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

  • Enables delegates to obtain a practical introduction to the concept, terminology and principles of HACCP and to understand the benefits of HACCP.

    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

  • How to undertake the role of an auditor, to plan, conduct and report an audit of a food safety management system (FSMS). 

    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 planning on exporting to the United States and need to ensure that your labels are compliant with American regulations? This online course will help you understand what changes need to be made to labels when selling into the United States.

    Next available date 14-15 May 2025
    member £640 + VAT/non-member £835 + VAT

  • A hybrd online and face to face course on how to undertake the role of an auditor, to plan, conduct and report an audit of a food safety management system. 

    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 online course provides practical guidance on how to apply the new requirements for ISO19036: Microbiology of the food chain – Estimation of measurement uncertainty for quantitative determinations

    Next available date 25 June 2025
    member £640 + VAT/non-member £835 + VAT

  • This event - our 10th Safety and Quality Culture Excellence event - will provide an update on developments in the world of food safety, quality, health and safety and environmental sustainability culture including a number of case studies from manufacturing, retail, and food service.

    Next available date 3-4 December 2024
    member £150 + VAT/non-member £200 + VAT

  • Campden Learning’s On Demand E-learning thermal processing course provides a comprehensive and engaging introduction to this topic. Through a range of interactive modules, broken down into bitesize sessions, learners cover the key areas to consider during the manufacturing of safe heat preserved foods, and how to control the important processing steps involved.

    On Demand E-learning
    member £450 + VAT/non-member £499 + VAT

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

    Next available date 12-16 May 2025
    member £1195 + VAT/non-member £1495 + VAT

  • Obtain the knowledge and skills to design, implement and verify food safety management systems based upon the codex HACCP principles.    

    Next available date 7-11 April 2025
    member £1625 + VAT/non-member £2030 + VAT

  • Provides a practical approach to developing HACCP-based systems.

    Next available date 29-30 January 2025
    member £840 + VAT/non-member £1090 + VAT

  • Validation and verification have vital roles to play within HACCP systems; unfortunately there can be a lack of understanding about this subject. This course examines in detail the vital concepts of validation and verification and how they apply to HACCP systems.       

    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 media can be a powerful way to communicate with stakeholders and gain vital insights into public perceptions during a crisis, or it can quickly become an uncontrollable challenge to your brands and reputation at a time when you are least able to respond. This bespoke interactive, one-day workshop, developed and delivered by our specialist crisis management and communications partner Instinctif Partners, will help you anticipate and deal with traditional and social media in times of a crisis - from product recalls to lobby group action, corporate governance issues or factory fires.

    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

  • 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.    

    Next available date 25-26 November 2025
    member £999 + VAT/non-member £1300 + VAT

  • Do you need the in-depth knowledge of labelling legislation required to ensure that your labels are compliant?  This two-day course provides a detailed consideration of applicable UK and EU food and drink law.

    Next available date 12-13 February 2025
    member £1235 + VAT/non-member £1545 + VAT

  • 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

  • Gain an understanding of how to set the shelf life of a product to account for spoilage, quality and safety risks.

    Next available date 20 November 2025
    member £795 + VAT/non-member £1035 + VAT

  • Weights and measures

    10%

    Deals specifically with the quantity control of food and drink

    Next available date 4 November 2025
    member £770 + VAT/non-member £999 + VAT

  • Delegates on the course will gain in-depth knowledge of food microbiology and also the factory environment. 

    Next available date 5-7 November 2025
    member £1785 + VAT/non-member £2230 + VAT

  • Do you and/or your staff require training in Food safety and quality management systems?  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

  • Provides an understanding of the principles around the thermal process enabling delegates to make changes to existing thermal processes and develop new ones.

    Next available date 29-30 April 2025
    member £1235 + VAT/non-member £1545 + VAT

  • Provides the key information on how to achieve and maintain good standards of food safety      

    Next available date 14-16 October 2025
    member £670 + VAT/non-member £870 + VAT

  • Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP. 

    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 will identify, evaluate and control hazards that engineers come across in their day-to-day work.

    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

  • Delegates will gain practical experience of HACCP by developing a case study to which the key principles of Codex HACCP for process design will be applied. 

    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

  • If you make decisions about any aspect of food manufacture, distribution and sale but have no microbiological training.

    Next available date 29-30 April 2025
    member £1095 + VAT/non-member £1365 + VAT

  • A live, interactive online course, spread over 3 mornings, designed to give Food Safety team members a good understanding of the concept, principles and terminology of Food Safety Management including HACCP and the role and importance of prerequisite programmes.

    Next available date 1-3 April 2025
    member £840 + VAT/non-member £1090 + VAT

  • This live online interactive half day course provides essential guidance on understanding the legal requirements (EU harmonised and UK) and current best practice relating to provision of compliant nutrition information and product claims. Designed for those responsible for generating accurate and compliant nutritional product and claims information.

    Next available date 5 December 2024
    member £470 + VAT/non-member £599 + VAT

  • This half day online course provides the essential details to understand the legal framework relating to food additives and flavourings and covers the changes that the Food Information to Consumers Regulation has brought about for additives labelling.

    Next available date 17 December 2024
    member £470 + VAT/non-member £599 + VAT

  • This course provides a broad overview of continuous thermal processing that is concise and accessible using an online one-day format

    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

  • Crucial considerations specific to acidified foods manufacture are covered in this one-day online course.

    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 online course focuses on the critical aspects for the safe thermal processing of food and beverages, where products are heated ‘in-pack’, i.e. in their final packaging.

    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. This course is suitable for those with a responsibility in managing, maintaining, improving and monitoring hygiene standards within the production environment.

    Next available date 30 April-1 May 2025
    member £640 + VAT/non-member £835 + VAT



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