Agriculture and food raw materials Analytical - biochemistry, chemistry and microbiology Cereals, milling and baking Food technology - product, process and packaging Hygiene Legislation Personal and management skills Quality and safety management Sensory Science Sustainability May and June May 1 Improving your presentation techniques 7 HACCP – the basics 7-8 Aseptic processing 12-16 ISO 22000:2005 auditor/lead auditor training 12-16 Practical cake technology 14 Introduction to calibration 14-15 Microbiology for non microbiologists 20-21 Breads from continental Europe 21-22 HACCP workshop 21-22 Internal auditing – principles and practices (Manchester) 22 Ethical trading initiative – seminar 22 Principles of interfacial measurements 22 Meat technology 28-29 Practical food law – labelling June 2008 10 Rapid and alternative microbiology methods meeting 2008 10-11 Bakery training in Dublin 11-12 'Sustainable Food packaging' conference 12 Introduction to sensory analysis 16-20 ISO 9000:2000 series auditor/lead auditor training 17 Shelf life evaluation of chilled foods 17-18 Environmental management – implementation 17-18 Practical food law – the essentials 18 Flour technology basics 19 Food safety management for produce 24-25 HACCP workshop 25 Environmental and social welfare in agriculture 25-26 New thermal technologies: commercial developments and validation – conference Introduction Search training events Early Booking discounts Booking form Location map Distance learning Tailor-made training CCFRA as a venue Continuing professional development On-site nursery Home