Training course search results

27 results found for: microbiology

  • With food poisoning and spoilage costing the food industry a considerable amount each year, it is paramount for businesses to stay on top of current and emerging issues. The popular, annual ‘Hot Topics in Food Microbiology’ on-site conference is a unique and effective way to achieve this.

    if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

  • 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 on the course will gain in-depth knowledge of food microbiology and also the factory environment. 

    Next available date 15-17 May 2024
    member £1699 + VAT/non-member £2220 + VAT

  • 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

  • If you make decisions about any aspect of food manufacture, distribution and sale but have no microbiological training.

    Next available date 24-25 April 2024
    member £999 + VAT/non-member £1299 + VAT

  • New to the industry or change or role?  Campden BRI offers the food industry a wide variety of training courses, workshops and conferences

  • 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 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 new course introduces recognised approaches for method validation and practical guidance on how to apply the new requirements for in-house method verification in ISO16140 part 3.

    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

  • 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

  • This online 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

    Next available date 18 June 2024
    member £599 + VAT/non-member £799 + VAT

  • 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 16-17 October 2024
    member £1120 + VAT/non-member £1450 + VAT

  • 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

  • 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

  • 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

  • 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-learning
    member £175 + VAT/non-member £195 + 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 15-16 October 2024
    member £999 + VAT/non-member £1299 + VAT

  • 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 13-14 November 2024
    member £999 + VAT/non-member £1299 + VAT

  • 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-learning
    member £225 + VAT/non-member £250 + VAT

  • 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-learning
    member £199 + VAT/non-member £220 + VAT

  • This half-day online course will give a concise insight of what to consider when setting the shelf life of a 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

  • Gain an understanding of how to set the shelf life of a product to account for spoilage, quality and safety risks.

    Next available date 26 November 2024
    member £735 + VAT/non-member £945 + VAT

  • 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 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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