Alphabetical listing
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
A
Advanced microbiology
Advanced thermal processing - Optimisation of product quality of in-pack thermally processed foods
Allergen control – a practical approach
Analysis of meat and fish products
Antimicrobials for food aplications seminar
Aseptic processing
B
Bacillus seminar
Bakery product faults – solved
Baking for a healthier diet – Seminar
Basic food chemistry and nutrition
Basic microbiology – practical applications
Beer and food matching
Beer appreciation
Beer is best - knowing your brand!
Beer taint workshop
BRC Global Standard for food safety
Brewery microbiology - advanced course
Breads from continental Europe
C
Calculating meat content, and added water, with
confidence
Carbon footprint assessments and solutions
Certificate in practical food safety management
– a modular approach
Chemical aspects of food safety: a practical approach
Chorleywood Bread Process
CIEH Level 3 Award in Food Safety
CIEH Level 4 Award in Food Safety
Cleaning and disinfection – managing new challenges – conference
Cleaning and disinfection – theory and practice
Conducting factory inspections – technical issues
Confectionery basics
Customised bakery training
D
Documentation for quality systems
E
Effective energy management
Environmental management – implementation
Environmental management – the basics
European fish and seafood conference (Norway)
F
Flour technology basics
Food Additive Legislation
Food contact materials seminar
Food enzyme developments
Food labelling update seminar 2009
Food packaging – an introduction
Food processing hygiene management – professional qualification
Food safety management for produce
Food technology for non food technologists
Foreign bodies in foods – how to reduce the risks
Frozen foods – an introduction to the practical elements
Fundamentals of HACCP
G
Getting your board to wake up to risk management
GlobalGAP – understanding the requirements
Good Hygiene Practice for the agri-food sector
Gums and stabilisers - a primer
H
HACCP – advanced
HACCP auditing – the basics
HACCP auditor training
HACCP for new product development
HACCP, Prerequisite programmes
HACCP – refresher
HACCP – the basics (Foundation level)
HACCP – the basics for the agri–food sector
HACCP workshop – Intermediate level
Horizon scanning
Hygienic engineering design
I
Improving your presentation techniques
Intermediate microbiology
Internal auditing of laboratory quality systems
Internal auditing – principles and practices
International food microbiology conference
Introduction to brewing
Introduction to brewing microbiology
Introduction to calibration
Introduction to carbon footprinting
Theory of end processing
Introduction to malting
Introduction to modified atmosphere packing
Introduction to sensory analysis
Introduction to speciality malts
ISO 9000 series auditor/lead auditor training
ISO 22000 auditor/lead auditor conversion
ISO 22000 – understanding the requirements
ISO 22000 auditor/lead auditor training
L
Laboratory management – best practice for laboratory managers
Laboratory quality systems – an introduction
Laboratory techniques – chemistry basics
M
Maintenance engineers: your essential role in HACCP
Managing personnel hygiene
Meat and poultry seminars
Meat technology
Media training in the face of a crisis
Microbial decontamination of nuts and seeds
Microbiology food spoilage seminar
Microbiology for non microbiologists
Microbiology methods – how to validate and show suitability for use
Microbiological safety of UK cheese seminar
Microbiology workshop - a practical approach to
handling microbiological issues in the brewery
Microwave heating – technical aspects and instruction development
N
New product development and benchmarking - an introduction
O
On-site! Microbiology training and support
On-site. Tailored sensory training service
P
Packaging innovations for the supply chain seminar
Pesticide controls – understanding the requirements
Practical biscuit technology
Practical bread technology
Practical cake technology
Practical food law – health and safety essentials
Practical food law – labelling
Practical food law – marketing terms
Practical food law – the essentials
Practical food law – weights and measures
Practical flour analysis
Practical pastry technology
Principles of baking
Principles of canning
Principles of near infrared (NIR) analysis
Principles of pasteurisation
Processing non–rigid containers
Product benchmarking and consumer research: an appetiser
Product development: from concept to launch
– an introduction
Product development of healthy eating foods
– an introduction
R
Rapid and alternative microbiology methods meeting 2009
Raw food materials – purchasing practices and food safety
Recognising beer faults
Risk assessment and management of raw materials
S
Safe cooking
Sainsbury’s quality training course
Sainsbury’s Technical Management Academy
Sensory evaluation workshop
Sensory panel training
Shelf life evaluation of chilled foods
Soft drinks and juices: new product development seminar
Supervising the cannery
Supplier quality assurance
T
Technology of cereals, milling and baking
Thermal processing – a safe approach
Thermal processing – 6th international conference
Traceability – understanding the requirements
Train the trainer
Travel safety essentials
U
Uncertainty of Measurement according to ISO 17025
Understanding food additives
Understanding flour specifications
V
Validation and verification of HACCP systems
W
Wheat technology basics
Wine analysis and tutored faults tasting
Y
Yeast management and brewery hygiene
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or