Why attend:
Delegates will be introduced to a wide diversity of technical and scientific considerations faced by their own food technologists and will enhance their own skills and efficiency through an increased knowledge of the basic principles of food technology. This course is ideally suited to new food company staff who have had little or no previous training in food technology, staff changing disciplines, suppliers to the food industry or those who require an overview of technologies used in the food industry.

Course content:

• Food manufacture
• Food legislation
• Food microbiology
  - food poisoning and spoilage
  - food hygiene
• Food preservation methods
  - canning and aseptic systems
  - frozen and chilled foods
  - baking technology
  - packaging
• Food science
  - molecular methods for food authenticity testing
  - sensory evaluation

Demonstrations are included in some of the sessions.

"This food technology course will provide a broad overview of the wide range of safety, quality, development and production issues involved in the manufacture of food and drink products."

Craig Leadley – Event Director

Early booking discount conditions

Related training
Basic food chemistry and nutrition
Microbiology for non microbiologists
Distance learning with the Open University and CCFRA

For further information or to check availability contact the Training Department on +44 (0)1386 842104
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