Courses and events for food and drink companies
An 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
Allergen control
An introduction to food law
Aseptic processing
B
Bake-off Technology
Bakery technology conference
Basic microbiology
Beer and food matching
Beer appreciation
Beer is best – knowing your brand!
Beer labelling requirements
Beer taint workshop
Biscuit technology
BRC Global Standard for Food Safety - Understanding the Requirements
Bread technology
Brewery microbiology – an introduction
Brewery microbiology – advanced
Brewing – an introduction
C
Cake technology
Calculating meat content
Calculating your carbon footprint
Cereal science – technology
Chorleywood Bread Process
CIEH Level 3 Training Skills and Practice
Cooking process validation
D
Documentation and Design of Quality Systems
Dough development
E
End processing – an introduction
Enzymes for bakery products
F
Facing the inspectors
Factory inspections – technical issues
Food and drink labelling
Food chemistry – foundation
Food processing hygiene management
Food Safety – advanced (level 4)
Food Safety – intermediate (level 3)
Food technology for non food technologists
FSA
Fundamentals of HACCP
Frozen foods
FSMS Auditor/Lead Auditor training course (ISO 22000:2005)
FSMS Auditor Conversion course (ISO 22000: 2005)
G
GlobalGap: understanding the requirements
Good hygiene practice and produce safety
H
HACCP – advanced
HACCP auditing – foundation
HACCP auditing – intermediate
HACCP for engineers
HACCP feed manufacturing – intermediate
HACCP – food and feed raw materials
HACCP – foundation
HACCP in NPD
HACCP – intermediate (workshop)
HACCP – refresher
HACCP – validation and verification
I
Improving your presentation techniques
Interfacial science – role in key foods
Intermediate microbiology
Intermediate seafood quality assessment
Internal auditing – principles and practices
Internal laboratory auditing – an introduction
ISO 22000 – interpretation
ISO 22000 - FSMS Auditor/lead auditor training course (ISO 22000:2005)
ISO 22000 - FSMS Auditor Conversion Course (ISO 22000:2005)
ISO 22000 FSSC Internal Auditing Requirements
L
Laboratory quality systems – an introduction
M
Malting and speciality malts – an introduction
MAP – an introduction
Managing bakery quality using the c-cell platform: a user-friendly approach
Marketing terms – potential pitfalls
Meat–Calculating meat content
Meat technology
Media management in times of crisis
Microbiology for non microbiologists
Microbiology methods – how to validate and show suitability for use
Microbiology of produce: hazards, risks and controls
Microwave heating
N
NPD
NPD – reformulating for health
O
On-site! Microbiology training and support
P
Pastry technology
Pesticides: hazards, risks and controls
Practical campylobacter workshop
Practical food law
Practical laboratory techniques
Principles of baking
Principles of canning
Principles of pasteurisation
Processing non–rigid containers
Product benchmarking
Q
R
Rapid microbiology methods workshop
Recognising beer faults
Risk assessment of raw materials for manufacturers
Risk management for primary produce production – foundation
Risk management for primary produce production – intermediate
S
Sainsbury’s Technical Management Academy
Sensory evaluation – an introduction
Sensory evaluation – workshop
Sensory panel training
Shelf life evaluation of chilled foods
Starch as an ingredient
Supplier quality assurance – foundation
T
Thermal processing validation
Thermal processing – quality optimisation
Traceability – foundation
Trainer – CIEH Level 3 Training Skills and Practice
U
Understanding food additives – an introduction
W
Weights and measures
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