Important update on Campden BRI Training Courses
We offer a range of training options so that your teams can continue to learn and develop:
Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.
Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.
Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.
Tailored training – we can also provide tailored training for your teams online or face to face
If you have any queries, feel free to get in touch at training@campdenbri.co.uk or by calling +44(0)1386 842104
Tailored training courses: choose where and when you want your training
Analysis
Bakery and cereal technology
- Biscuit science and technology
- Cake science and technology
- Wheat and flour quality for bakery products
- Bakery training – on and off site tailored training courses
- Biscuit – practical skills
- Bread – practical skills
- Bread science and technology
- Cake – practical skills
- Cereal science and technology
- Chorleywood bread process
- Enzymes for bakery products
- Gluten free bakery products
- Pastry – practical skills
- Pastry science and technology
- Principles of baking
- Sourdough technology
Brewing and malting
- Brewing – an introduction
- Sensory Panel Management for Beer
- Sensory training for beer
- Brewery microbiology – advanced
- Brewery microbiology – an introduction
- On-site microbiology training and support
- Beer labelling requirements
- HACCP – intermediate for brewers (level 3)
- HACCP for craft brewers
- Yeast management and brewery hygiene
- Malting and speciality malts – an introduction
Consumer and sensory science
- M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- Sensory evaluation – an introduction (IFST accredited – foundation level)
- Sensory evaluation in the manufacturing industry – quality control
- Consumer sensory research
- On site/tailored sensory training service
- Sensory evaluation – discrimination testing
- Sensory evaluation workshop (IFST accredited – intermediate level)
Food technology
- Food technology for non-food technologists
- High pressure processing validation
- New product development
- Nutrition and health claims
- Packaging technology for non-packaging technologists
- Principles of pasteurisation
- Safe cooking: process validation
- Safe production of heat preserved foods – the essentials (including principles of canning)
- Sugar reduction in foods
- Thermal processing – quality optimisation
- Thermal processing & validation
- Better process control school (BPCS)
- Beverage development and manufacture
- Calculating meat content.
- Cooking (heating) instruction development and validation: (inc. BRC 8 compliance)
- MAP – an introduction
- Product assessment
- Thermal processing of soft drinks
Legislation
- An introduction to food law
- Essential additives & flavourings, live online tutor-led training course
- Food additives, flavourings and enzymes: food improvement agents package
- Food and drink labelling
- Food and drink labelling refresher
- Product claims and nutrition information labelling, live online tutor-led training course
- USA food and drink labelling course
- Weights and measures
- Beer labelling requirements.
- On site/tailored regulatory/legislation training service
Microbiology
- Microbiology for Non Microbiologists Live Online Tutor-Led Training Course
- Microbiology measurement uncertainty: meeting the new requirements for ISO 19036
- Practical microbiology - foundation
- Setting shelf life: how to do it better
- Understanding microbiology for non microbiologists
- Cleaning and disinfection – tailored training
- Designing microbiologically safe foods
- Foodborne viruses: Norovirus, Hepatitis A, Hepatitis E – transmission, detection and control
Personal development
Quality and safety management
- Documentation and design of quality systems
- Factory inspections – technical issues
- Food safety – advanced (level 4)
- FSPCA preventive controls for human food
- FSSC 22000 auditor/lead auditor course
- HACCP – foundation (level 2)
- HACCP – intermediate (level 3)
- HACCP – refresher
- HACCP – advanced (level 4)
- HACCP Intermediate Live Online Tutor-Led Training Course (3 mornings)
- Internal auditing – overview, live online tutor-led training course
- Internal auditing – principles and practices
- Raw material risk assessment
- Root cause analysis
- Root cause analysis, live online tutor-led training course
- TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- TACCP/VACCP (food defence and food fraud) – intermediate
- Allergen control
- Cleaning and disinfection – an introduction.
- Food safety – intermediate (level 3)
- HACCP – intermediate for winemakers (level 3).
- HACCP – validation and verification
- HACCP and quality management system training – on and off site tailored training courses
- HACCP auditing – foundation
- HACCP auditing – intermediate
- HACCP for engineers
- HACCP in new product development (NPD)
- Supplier quality assurance – foundation
- TACCP/VACCP (food defence and food fraud) – foundation