Training course search results
42 results found for: analysis and testing
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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 aim of the workshop is to give delegates a thorough overview of sensory evaluation for food and drink.
Next available date 7-10 June 2027member £1625 + VAT/non-member £1950 + VAT
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This online highly interactive course covers the background and definitions of Root Cause Analysis (RCA).
Next available date 17 November 2026member £595 + VAT/non-member £715 + VAT
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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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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 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 10-13 November 2026member £1625 + VAT/non-member £1950 + VAT
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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
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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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Join our FREE webinar chocolate quality webinar will provide a practical overview of the key analytical testing techniques used to assess chocolate quality throughout product development, manufacturing and shelf-life.
Next available date 24 November 2026member £0 + VAT/non-member £0 + VAT
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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
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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
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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.
Next available date 9 March 2027member £640 + VAT/non-member £770 + VAT
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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
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Packaging technology for non packaging technologists will provide a basic understanding of packaging 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
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The course is aimed at delegates who have little formal experience of sensory science.
Next available date 13 May 2027member £745 + VAT/non-member £895 + 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 22-23 February 2027member £745 + VAT/non-member £895 + VAT
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Gain an understanding of how to set the shelf life of a product to account for spoilage, quality and safety risks.
Next available date 19 November 2026member £650 + VAT/non-member £799 + VAT
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Whether you are involved in the microbiological testing of food or oversee the hygiene and safety of food production, this popular annual conference will look at topical areas of concern and keep delegates up to date with the latest information and thinking.
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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Join this FREE webinar to explore how ingredient characterisation can be used to support NPD, benchmarking, reformulation and specification setting. We will show how linking measurable ingredient properties to real product performance can help teams solve common challenges, develop more reliable, successful products, and manage ongoing product quality.
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 course is suitable for analytical staff, managers and food technologists who need to be able to calculate meat content confidently.
Next available date 22 April 2027member £695 + VAT/non-member £835 + VAT
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Delegates on the course will gain in-depth knowledge of food microbiology and also the factory environment.
Next available date 26-28 May 2027member £1875 + VAT/non-member £2250 + VAT
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An online introductory course providing a full understanding of the opportunities that modified atmosphere packing presents.
Next available date 2 December 2026member £495 + VAT/non-member £645 + VAT
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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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A half day covering the importance of traceability and mass balance in food safety management systems, identifying the requirements in global food safety standards and legal frameworks, and includes case study examples and practical application of interpreting the requirements.
Next available date 21 April 2027member £495 + VAT/non-member £595 + VAT
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Provides participants with an in-depth understanding of wine-related faults and taints, including how to identify, describe, prevent, and mitigate them.
Next available date 12 November 2026member £225 + VAT/non-member £225 + VAT
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An online course providing the knowledge and practical skills needed to implement, verify, and maintain effective allergen management systems.
Next available date 15-17 December 2026member £695 + VAT/non-member £835 + VAT
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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 21-22 April 2027member £995 + VAT/non-member £1195 + VAT
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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 1-2 December 2026member £375 + VAT/non-member £475 + VAT
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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
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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 9-10 November 2027member £595 + VAT/non-member £715 + VAT
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Specifically devised for those involved in managing or assessing hygiene operations/ activities in the food industry.
Next available date 18-20 May 2027member £1725 + VAT/non-member £2070 + VAT
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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 18-19 May 2027member £595 + VAT/non-member £715 + VAT
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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.
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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Introduction to a wide range of technical and scientific considerations to increase delegates knowledge of the basic principles of food technology.
Next available date 19-20 October 2027member £745 + VAT/non-member £895 + 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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Deals specifically with the quantity control of food and drink, as well as non-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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A short e-learning module providing an introduction to In-Pack Processing Equipment, including both batch and continuous retorting systems.
On Demand E-learningmember £70 + VAT/non-member £75 + VAT
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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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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 16 March 2027member £595 + VAT/non-member £715 + 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 24-25 November 2026member £595 + VAT/non-member £715 + VAT