Training course search results

70 results found for: Thermal processing

  • Thermal processing of soft drinks

    Do you need to understand how to apply the appropriate thermal process for your soft drink and the different methods of achieving that? This course will cover all aspects of thermal processing of beverages.

    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

  • International thermal processing conference

    This conference will cover many areas of thermal processing, including from a microbiology, retailer, and safety perspective.

    Next available date 3-4 November 2021
    member £70 + VAT/non-member £110 + VAT

  • Thermal processing & validation

    10%

    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

  • Better process control school (BPCS)

    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

  • High pressure processing validation

    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

  • Principles of pasteurisation

    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

  • High pressure processing, live online tutor-led training course

    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

  • Campden BRI Hungary - Modernisation of Food Processing through Digitisation a...

    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

  • Food processing hygiene management (course in 2 modules)

    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

  • FSSC 22000 auditor/lead auditor course

    10%

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

    Next available date 29 November-3 December 2021
    member £2360 + VAT/non-member £2945 + VAT

  • Bread Products Modules – live online tutor-led training (3 mornings)

    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

  • New Product Development - an overview, live online tutor-led training course ...

    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

  • TACCP/VACCP (food defence and food fraud) – foundation

    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

  • Developing products with nutrition, health and other marketing claims, live o...

    Building on the knowledge gained from previously attending the Product claims and nutrition information labelling course,  this half day course is aimed at those involved in the design, development, or marketing of healthy products.

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

  • Factory inspections – technical issues

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

    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

  • Root cause analysis

    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

  • 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

  • Sourdough technology

    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

  • HACCP – intermediate for winemakers (level 3)

    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

  • Food technology for non-food technologists

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

    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

  • Biscuit science and technology

    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

  • Bread science and technology

    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

  • Cake science and technology

    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

  • Principles of baking

    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

  • HACCP – intermediate (level 3)

    10%

    Provides a practical approach to developing HACCP-based systems.

    Next available date 14-15 December 2021
    member £685 + VAT/non-member £885 + VAT

  • HACCP – validation and verification

    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

  • New product development

    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

  • Chorleywood bread process

    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

  • Internal auditing – principles and practices

    Delegates will learn to put into practice recognised auditing skills to strengthen internal audit programmes and ensure that audits are conducted to the necessary depth to give confidence in your systems.

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

  • Sensory evaluation workshop (IFST accredited – intermediate level)

    The aim of the workshop is to give delegates a thorough overview of sensory evaluation for 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

  • Wheat and flour quality for bakery products

    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

  • Sensory Panel Management for Beer

    Gain the skills and knowledge to recruit, train, manage a sensory panel as well as determining the best method to use to collect and analysis data from taste panels.

    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

  • HACCP intermediate, live online tutor-led training course (3 mornings)

    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 29 September-1 October 2021
    member £585 + VAT/non-member £785 + VAT

  • Food additives, flavourings and enzymes: food improvement agents package

    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

  • Pastry science and technology

    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

  • Agricultural production and processing – meeting requirements

    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

  • Cooking (heating) instruction development and validation: (inc. BRC 8 complia...

    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

  • Product assessment

    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

  • HACCP – foundation (level 2)

    10%

    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

  • Cleaning and disinfection – tailored training

    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

  • HACCP for engineers

    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

  • HACCP in new product development (NPD)

    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

  • Consumer sensory research

    This course is designed to provide delegates with an overview on the role of consumer sensory research within 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

  • An introduction to food law

    10%

    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 16-17 November 2021
    member £899 + VAT/non-member £1160 + VAT

  • Bakery training – on and off site tailored training courses

    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

  • Designing microbiologically safe foods

    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

  • 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

  • Biscuit – practical skills

    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

  • Bread – practical skills

    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

  • Cake – practical skills

    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

  • Pastry – practical skills

    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

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