Training course search results

61 results found for: analysis and testing

  • Outlines how basic wine analysis can allow predictions of faults and shelf life 

    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

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

    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 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

  • 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

  • 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 the wine professional. It would be very helpful if the delegate has already attended the introductory course as some basic knowledge of wine faults and chemistry will be assumed. 

    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 Culture Excellence Program is a unique solution for the measurement, analysis and improvement of safety and quality culture.

    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 consumer and/or sensory science?  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

  • 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

  • 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 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

  • Combines theory with hands-on work and is an ideal opportunity to get intensive training for those working with maintaining brewery hygiene

    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

  • 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

  • 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

  • Our consultant microbiologists are available to come to your site and customise a training course for your team(s).

    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

  • Training course suitable for brewery employees, beer sensory panel leaders and anybody interested in developing the skills necessary to evaluate the quality of packaged beer.

    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

  • 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

  • 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

  • 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

  • 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 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

  • 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

  • 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 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 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 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

  • 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

  • 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 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 27 April 2021
    member £375 + VAT/non-member £485 + 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 5-6 October 2021
    member £499 + VAT/non-member £680 + VAT

  • 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

  • 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

  • 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

  • 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 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

  • 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 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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