a, b, c, d, e, f, g, h, i, l, m, o, p, q, r, s, t, u, w, y
Active and intelligent packaging – conference
Advanced microbiology
Allergen control – a practical approach
Analysis of meat and fish products
Aseptic processing
Bakery product faults – solved
Bakery training in Dublin
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
Biofuels from waste – conference
BRC Global Standard for food safety
Brewery microbiology - advanced course
Breads from continental Europe
Calculating meat content, and added water, with
confidence
Certificate in practical food safety management
– a modular approach
Challenges facing the potato industry – Conference
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
Customised bakery training
Developments in food enzymes – conference
Documentation for quality systems
Effective energy management
Environmental and social welfare in agriculture
Environmental management – implementation
Environmental management – the basics
Ethical auditing and social system inspection workshop
European Brewery Convention Environmental
Flour technology basics
Focus on carbon footprinting in the food industry – Seminar
Food and nutrition for an ageing population – seminar
Food labelling update seminar 2008
Food packaging – an introduction
Food processing hygiene management – professional qualification
Food safety management – farm to fork
– conference
Food safety management for produce
Food safety management systems auditor/lead auditor conversion course
Food technology for non food technologists
Food product specifications seminar
Foreign bodies in foods – how to reduce the risks
Frozen foods – an introduction to the practical elements
Fundamentals of HACCP
Getting your board to wake up to risk management
GlobalGAP – understanding the requirements
Good hygiene practice for the agri-food sector
HACCP – advanced
HACCP auditing – the basics
HACCP auditor training
HACCP for new product development
HACCP, Prerequisite programmes
HACCP – the basics (Foundation level)
HACCP – the basics for the agri–food sector
HACCP workshop – Intermediate level
Honey – the sweet stuff becoming a sour issue – conference
Hygienic engineering design
Improving your presentation techniques
Innovating convenience foods conference
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
Introduction to 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 – understanding the requirements
ISO 22000 auditor/lead auditor training
Laboratory quality systems – an introduction
Laboratory techniques – chemistry basics
Maintenance engineers: your essential role in HACCP
Managing personnel hygiene
Meat and poultry seminars
Meat technology
Media training in the face of a crisis
Microbiology for non microbiologists
Microbiology methods – how to validate and show suitability for use
Microbiology workshop - a practical approach to
handling microbiological issues in the brewery
Microwave heating – technical aspects and
instruction development
On-site! Microbiology training and support
On-site. Tailored sensory training service
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
Rapid and alternative microbiology methods meeting 2009
Raw food materials – purchasing practices and food safety
Recognising beer faults
Safe cooking
Sainsbury’s quality training course
Sainsbury’s Technical Management Academy
Sensory evaluation workshop
Sensory panel training
Shelf life evaluation of chilled foods
Supervising the cannery
Supplier quality assurance
Technology of cereals, milling and baking
Thermal processing – a safe approach
Tightening the chain – security guidelines seminar
Traceability – understanding the requirements
Train the trainer
Travel safety essentials
Understanding food additives
Understanding flour specifications
Validation and verification of HACCP systems
Waste and resource use in the food industry: useable fuels and energy from food and drink processing waste – seminar
Water – a clear issue?
Wheat technology basics
Wine analysis and tutored faults tasting
Yeast management and brewery hygiene