Training course search results
61 results found for: Thermal processing
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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
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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-learningmember £450 + VAT/non-member £499 + VAT
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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
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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
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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 8-9 October 2025member £1235 + VAT/non-member £1545 + VAT
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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 2025member £795 + VAT/non-member £1035 + VAT
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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-learningmember £225 + VAT/non-member £250 + VAT
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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-learningmember £199 + VAT/non-member £220 + VAT
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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
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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-learningmember £175 + VAT/non-member £195 + VAT
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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
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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.
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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To provide delegates with an understanding and application of safe production of heat preserved foods.
Next available date 11-14 November 2025member £1925 + VAT/non-member £2400 + VAT
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A short e-learning module providing an introduction to In-Pack Processing Equipment, including both batch and continuous retorting systems.
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 short E-learning module providing an introduction to Continuous Flow (in-line) Processing Equipment.
On Demand E-learningmember £40 + VAT/non-member £45 + VAT
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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 2025member £999 + VAT/non-member £1300 + VAT
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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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A live, interactive online course, spread over 3 sessions, 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 16-18 September 2025member £840 + VAT/non-member £1090 + VAT
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This live, interactive online course is designed to give those who have had no formal microbiological training an introduction to aspects of the subject, which are of importance in food production.
Next available date 18 September 2025member £710 + VAT/non-member £925 + VAT
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This online course provides an overview of internal auditing.
Next available date 30 September 2025member £640 + VAT/non-member £835 + VAT
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This online highly interactive course covers the background and definitions of Root Cause Analysis (RCA).
Next available date 9 October 2025member £599 + VAT/non-member £775 + VAT
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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
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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
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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
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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
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Deals specifically with the quantity control of food and drink
Next available date 4 November 2025member £770 + VAT/non-member £999 + VAT
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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
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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
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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
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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
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The course is aimed at delegates who have little formal experience of sensory science.
Next available date 4 November 2025member £710 + VAT/non-member £925 + VAT
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Provides a practical approach to developing HACCP-based systems.
Next available date 7-8 October 2025member £840 + VAT/non-member £1090 + VAT
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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
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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 19-20 November 2025member £999 + VAT/non-member £1300 + VAT
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The aim of the workshop is to give delegates a thorough overview of sensory evaluation for food and drink.
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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This online course aims to give you an understanding of why EMP’s are important, what to look for, how to take and handle samples, along with what the information tells you and what to do with it.
Next available date 10-11 December 2025member £640 + VAT/non-member £835 + VAT
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A one day live online course aimed at those likely to be involved in TACCP teams and who need an introduction to and an understanding of the tools available.
Next available date 14 October 2025member £650 + VAT/non-member £845 + VAT
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This course builds on content delivered in the Food defence and food fraud (TACCP/VACCP) - Foundation course.
Next available date 15 October 2025member £650 + VAT/non-member £845 + VAT
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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 2025member £1095 + VAT/non-member £1365 + VAT
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This IFST accredited live interactive course will provide an understanding of the importance of objective sensory evaluation activities in the food and drink industry.
Next available date 8 December 2025member £710 + VAT/non-member £925 + VAT
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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
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A Bread products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.
Next available date 17-19 June 2025member £799 + VAT/non-member £999 + VAT
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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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Provides a broad overview of the UK and harmonised EU law relating to the food industry.
Next available date 2-3 July 2025member £640 + VAT/non-member £835 + VAT
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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 17-18 June 2025member £999 + VAT/non-member £1300 + VAT
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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 11-12 November 2025member £640 + VAT/non-member £835 + VAT
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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 16 December 2025member £550 + VAT/non-member £699 + VAT
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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
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A Biscuits, Cookies and Crackers online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.
Next available date 21-23 October 2025member £799 + VAT/non-member £999 + VAT
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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 18-20 November 2025member £799 + VAT/non-member £999 + VAT
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An online introductory course providing a full understanding of the opportunities that modified atmosphere packing presents.
Next available date 24 June 2025member £495 + VAT/non-member £645 + VAT
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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 2025member £640 + VAT/non-member £835 + 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.
Next available date 7-9 October 2025member £799 + VAT/non-member £999 + VAT
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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.
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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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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Training course for M&S suppliers only
Next available date 3 July 2025member £650 + VAT/non-member £799 + VAT
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How to undertake the role of an auditor, to plan, conduct and report an audit of a food safety management system (FSMS).
Next available date 29 September-3 October 2025member £2400 + VAT/non-member £2999 + VAT
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Modular course on how to undertake the role of an auditor, to plan, conduct and report an audit of a food safety management system (FSMS).
Next available date 24-26 June 2025member £2640 + VAT/non-member £3300 + VAT
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Delegates will gain an understanding of the importance of using sensory evaluation techniques to monitor and help improve quality of products in the food and drink industry.
Next available date 19 June 2025member £640 + VAT/non-member £835 + VAT
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Join us for an insightful event exploring how to understand and tackle Listeria risks across the food chain — from good manufacturing and food processing practices to effective cleaning strategies and retail perspectives. We'll dive into outbreak and recall management, public health impact, and a real-world case study showcasing fast and insightful detection methods such as pathogen mapping and environmental monitoring expertise. Designed for decision-makers across the food production chain – because Listeria management is everyone's business.
Next available date 16 September 2025member £130 + VAT/non-member £170 + VAT
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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 19-20 November 2025member £640 + VAT/non-member £835 + VAT