Training course search results

26 results found for: microbiology

  • Brewery microbiology – an introduction

    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

  • Practical microbiology – advanced

    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

  • Practical microbiology – intermediate

    10%

    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

  • Practical microbiology - foundation

    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

  • Brewery microbiology – advanced

    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

  • Understanding microbiology for non microbiologists

    10%

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

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

  • Microbiology measurement uncertainty: meeting the new requirements for ISO 19036

    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

  • Starter training courses

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

  • Major food microbiology pathogens – live online tutor-led training course

    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

  • 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

  • On-site microbiology training and support

    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

  • Overcoming the COVID-19 challenges in the food industry – best practice and n...

    What are the current challenges the food industry faces with COVID-19? The situation has evolved in recent months, but the threat of SARS-CoV-2 still remains. Understanding the challenges and ways to control the virus will help you keep your workplace a COVID-secure environment.

    Next available date 27 April 2021
    member £70 + VAT/non-member £110 + VAT

  • Food technology for non-food technologists

    10%

    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

  • 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

  • Setting shelf life: how to do it better

    10%

    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

  • Brewing – an introduction

    10%

    An intensive short course providing those new to the Brewing Industry with a basic understanding of the brewing process.

    Next available date 12-14 October 2021
    member £940 + VAT/non-member £1220 + 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

  • 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

  • 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.    

    Next available date 12-13 May 2021
    member £899 + VAT/non-member £1160 + VAT

  • 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

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