Training course search results
8 results found for: Functionality
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This course provides a practical, science-based understanding of ambient sauce development from concept to commercialisation, helping participants make informed formulation and processing decisions, solve technical challenges, and deliver safe, stable, high-quality products with confidence.
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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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 8-9 December 2026member £999 + VAT/non-member £1300 + VAT
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Gain a strong technical foundation in bakery ingredients, processes, and product evaluation.
Next available date 29-30 September 2026member £495 + VAT/non-member £595 + VAT
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Course to develop a deeper understanding of bread production and the factors that drive consistent quality.
Next available date 20-21 October 2026member £495 + VAT/non-member £595 + VAT
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Develop practical insight into process control and its impact on product quality, helping you to better manage key characteristics such as spread, texture, and consistency.
Next available date 11-12 November 2026member £495 + VAT/non-member £595 + VAT
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Coruse designed to provide an in-depth understanding of the key ingredients; key processes that transform raw materials into a dough; extending shelf life, and reducing quality and wastage issues.
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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Over two mornings, the course provides an in-depth understanding of the key ingredients in chocolate; key processes that transform raw materials into a chocolate; chocolate in different product applications; key quality parameters, shelf-life specifics, and ensuring safe production practices; product design of vegetarian and vegan chocolate.
Next available date 4-5 November 2026member £595 + VAT/non-member £695 + VAT
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A Cake 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