Food and Drink Microbiology for Non-microbiologists
19 Jan 2010 | 21 Apr 2010 | 07 Sep 2010 | 23 Nov 2010
Specifically tailored to describe to non-microbiologists the various kinds and types of microorganisms associated with foods, their effect on your food products and/ or consumers and the ways in which their activity can be controlled or eliminated. Click here for further details 

Foundation Certificate in HACCP Principles (RSPH) - Level 2
20 Jan 2010 | 22 Apr 2010 | 08 Sep 2010 | 24 Nov 2010
Designed for staff that need to understand Hazard Analysis and Critical Control Point (HACCP). The course follows the syllabus of the Royal Society for Public Health Foundation Certificate in HACCP Principles and features a short exam at the close. Click here for further details

Intermediate HACCP - Level 3 Award in HACCP for Food Manufacturing 
26-27 Jan 2010 | 27-28 Apr 2010 | 16-17 Jun 2010 | 14-15 Jul 2010 | 21-22 Sep 2010 | 09-10 Oct 2010
A well designed HACCP system is easy to use and ensures adequate control over food safety hazards that are reasonably expected to occur. This lively two-day course uses workshops to make sure HACCP principles are easily understood and implemented. Click here for further details

Ingredients For Meat Products • 02-03 Feb 2010
Provides an important insight into the developments and opportunities in the meat market. Considers the use of ingredients for meat products as a key to improving productivity, processability and ensuring that consumers have safe food. Click here for further details

Auditing HACCP Systems • 09-10 Feb 2010
HACCP has been an important food safety management tool requirement for some time, and auditing is a useful tool in any HACCP review. Learn how to effectively audit a HACCP system and understand the importance of auditing and reviewing documentation. Click here for further details

Food Styling for Photography • 10 Feb 2010 | 08 Oct 2010
A hands-on course at a photographic studio providing invaluable hints and tips on how to style food and drink for a beautiful end result that can be used for advertising, editorials or packaging. Click here for further details

Foundation Certificate in Sensory Principles • 10 Feb 2010 | 24 Mar 2010 | 02 Nov 2010
Covers the underlying principles of sensory analysis, the human senses, panel screening and training and best practice product sampling procedures. With practical examples throughout the day, delegates will learn to understand their senses and their limitations, gain a better understanding of different available tests and will practice a consensus descriptive sensory vocabulary. Click here for further details

Ideas and Inspiration in Food & Drink Products • 23-24 Feb 2010 
Very popular course which will inspire delegates to use very simple but highly effective innovation tools and techniques, run idea-generating sessions and lead and organise brainstorming sessions. This course is for all managers, supervisors and technical staff in food and drinks manufacturing and retailing, who want to act and think in a more creative way. Click here for further details

Nutrition for Non-nutritionists • 23-24 Feb 2010 | 08-09 Jun 2010 | 19-20 Oct 2010
Provides non-nutritionists with sufficient knowledge of basic nutrition and topical health issues to cope with the nutrition-related aspects of their job. Delegates will receive a grounding in the fundamentals of nutrition; learn about the different food groups and how they combine to build a healthy diet; appreciate the relationship between diet and disease; gain a basic understanding of nutrition labelling and claims; and cover the latest trends in functional foods. Click here for further details

Everything European • 04-05 Mar 2010 | 03-04 Jun 2010 | 20-21 Oct 2010 | 02-03 Dec 2010
Provides delegates with comprehensive coverage of the principles and application of EC food law. Presenters will explain how to identify, keep up-to-date with and apply relevant legislation as an aid to both new product development and legality of current product ranges. Click here for further details

Food Law Update - Ireland • 22 Mar 2010
The 2009 update will highlight a range of major topics of interest to the food and related industries. Includes an update on recent developments at EU and National level, including Nutrition and Health Claims legislation; a review of the EC Regulations on Organic Foods; and looks at new EU legislation on Additives, Enzymes and Flavourings. Presented by Leatherhead, the course includes invited speakers from the Food Safety Authority of Ireland. Click here for further details

Crisis Management Team Training • 24 Mar 2010
This intensive, highly participative workshop-based course will introduce delegates to preparing, planning and executing a product recall. Using a structured threat assessment model, the course will assist in managing ambiguity, decision making, communication and crisis management team building. Click here for further details

Introduction to Food Science and Technology • 24 Mar 2010
Learn the science behind the components that make up our foods - fats, protein and carbohydrates. Provides an overview of these ingredients and looks at their behaviour in foods and beverages, as well as looking at food structure and the chemical reactions that take place during food processing. Click here for further details

Additives and Ingredients in Food and Drink • 25 Mar 2010 | 14 Oct 2010
Innovation in the additives and ingredients industry plays a key role in the development of successful new and reformulated products. Provides source, usage and application examples for various additives and ingredients. Click here for further details

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