Training course search results

113 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 24-25 November 2021
    member £999 + VAT/non-member £1299 + VAT

  • This blended online course will provide an introduction to Industry 4.0 and other digital solutions for food processing. You will discover the possibilities and limitations of digital solutions in food processing and understand the basics and trends of customer requirements in the food industry.

    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

  • Are you thinking of using nutrition or health claims on your product?  This one-day course provides an in-depth practical understanding of the use of nutrition and health claims.

    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 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

  • Provides a full understanding of the opportunities that modified atmosphere packing presents. 

    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

  • To enable attendees to be fully competent in meeting the new clause 5.2.5 Instruction Validation in the BRC (British Retail Consortium) Global Standard for Food Safety Issue 8 document. 

    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 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

  • 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

  • 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

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

    Next available date 13-14 July 2021
    member £899 + VAT/non-member £1160 + VAT

  • Meat technology

    10%

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

    Next available date 21 October 2021
    member £680 + VAT/non-member £885 + VAT

  • This online half day course will provide an introduction to the basics of high pressure processing and factors to consider about the process, packaging and 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

  • 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 5-6 October 2021
    member £499 + VAT/non-member £680 + VAT

  • 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

  • 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 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 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 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

  • 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

  • Campden BRI’s annual face to face festival of science, technology and membership – previously known as Campden BRI Day – will this year take place in an online format over a period of three days and will be called Campden BRI Connect 2021.

    Next available date 15-17 June 2021
    member £0 + VAT/non-member £0 + VAT

  • 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 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

  • This introductory course is aimed at scientists and technical staff who are interested in improving their understanding of the properties of bakery enzymes through a mix of theory and practical demonstrations.

    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 introductory course is aimed at development and technical staff who are interested in improving their understanding of the gluten free bakery products through a mix of theory and practical demonstrations.

    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 one day course providing an understanding of the basic ingredients and processes involved in bread making. 

    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 one day course providing an understanding of the basic ingredients and processes involved in cake making. 

    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 one day course providing an understanding of the basic ingredients and processes involved in pastry making. 

    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 one day course providing an understanding of the basic ingredients and processes involved in biscuit making. 

    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

  • Principles of baking

    10%

    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.

    Next available date 21-24 September 2021
    member £1799 + VAT/non-member £2340 + VAT

  • 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

  • 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

  • Delegates who complete this course will have a greater appreciation of how to implement and audit an allergens policy in a food handling environment

    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 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

  • This couse provides an in depth understanding of the legal framework relating to food additives, Enzymes and Flavourings, clarifying the changes that the Food Information to Consumers Regulation has brought about for additives labelling.

    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 one-day course will help you understand what changes need to be made to labels when selling into the United States.

    Next available date 18 November 2021
    member £599 + VAT/non-member £780 + VAT

  • 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

  • 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

  • This 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

    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 one day refresher course for previously trained participants in food labelling an update on the essential requirements of mandatory food and drink labelling for EU Harmonised and UK 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

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

    Next available date 23 November 2021
    member £399 + VAT/non-member £520 + VAT

  • For Quality Managers and Technical Administrators who need to implement, update, manage and be responsible for documentation, records and control systems in 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

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

    Next available date 20-24 September 2021
    member £2360 + VAT/non-member £2945 + 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

  • Covers microbiological, chemical and sensory considerations of assigning an appropriate shelf life.

    Next available date 28 September 2021
    member £599 + VAT/non-member £780 + VAT

  • 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

  • Weights and measures

    10%

    Deals specifically with the quantity control of food and drink

    Next available date 5 October 2021
    member £599 + VAT/non-member £780 + VAT

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

    Next available date 24-26 November 2021
    member £1490 + VAT/non-member £1940 + VAT

  • The day will provide delegates with a clear understanding of how to produce a legal beer label. 

    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

  • Introduction to the auditing of HACCP systems to add to existing HACCP knowledge.

    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 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

  • 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

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

    Next available date 15-16 June 2021
    member £899 + VAT/non-member £1160 + VAT

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

    Next available date 26-27 May 2021
    member £899 + VAT/non-member £1160 + 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. 

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

    Next available date 7-11 June 2021
    member £880 + VAT/non-member £1140 + VAT

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

    Next available date 10-14 May 2021
    member £1275 + VAT/non-member £1655 + VAT

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

    Next available date 19-20 October 2021
    member £685 + VAT/non-member £885 + 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 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 is suitable for analytical staff, managers and food technologists who need to be able to calculate meat content confidently.

    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.    

    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

  • 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 19-20 October 2021
    member £999 + VAT/non-member £1299 + VAT

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

    Next available date 6-8 July 2021
    member £580 + VAT/non-member £755 + VAT

  • Provides a practial approach for developing HACCP based systems for winemakers

    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

  • Understand the principles of auditing and how they can be applied 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

  • This live interactive refresher training in HACCP helps demonstrate to external and third party auditors that a team´s knowledge and understanding has been maintained.  

    Next available date 28-29 July 2021
    member £499 + VAT/non-member £680 + VAT

  • Highly interactive course covering the background and definitions of Root Cause Analysis (RCA).  Beneficial to a range of roles from Technical to Engineering, Manufacturing, Logistics and Management. 

    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 is designed for senior laboratory personnel and is the third in the series for the microbiology training of laboratory staff 

    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 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 22-23 September 2021
    member £899 + VAT/non-member £1160 + VAT

  • By attending the course, delegates will gain 'hands-on' experience in a wide range of microbiological procedures 

    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 comprehensive introduction to the relevant technical issues that need to be considered when conducting planned factory/supplier inspections.       

    Next available date 7-8 July 2021
    member £899 + VAT/non-member £1160 + VAT

  • 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

  • Sucessful completion of this course will lead to the delegate becoming a Preventive Controls Qualified Individual (PCQI) helping companies to compy with the requirements of the Food Safety Modernisation Act.

    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

  • Sucessful completion of this course will lead to the delegate becoming a Preventive Controls Qualified Individual (PCQI) helping companies to compy with the requirements of the Food Safety Modernisation Act.

    Next available date 12-14 October 2021
    member £945 + VAT/non-member £1220 + VAT

  • Specifically devised for those involved in managing or assessing hygiene operations/ activities in the food industry.      

    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 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 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 7-9 July 2021
    member £585 + VAT/non-member £785 + 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 15 June 2021
    member £375 + VAT/non-member £485 + VAT

  • This half day online course covers allergen labelling of prepacked food, NEW requirements for prepacked for direct sale products (Natasha’s law), communication of allergen information for food sold loose (e.g. in catering establishments or delicatessens) and for free-from allergen foods and precautionary allergen declarations.

    Next available date 16 September 2021
    member £375 + VAT/non-member £485 + 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 18 May 2021
    member £375 + VAT/non-member £485 + VAT

  • 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.

    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 one day course aimed at those likely to be involved in TACCP teams and who need an introduction to and an understanding of the tools available.

    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



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