Food Industry training courses

Sugar – The Essential Ingredient Glucose Syrups Alternative Sweeteners Pectin Starch as a Confectionery Ingredient Using Gelatin for Producing Gums and Jellies The Selection of Colours for use in Sugar Confectionery Flavours Overview of UK and EU Legislation Concerning Sugar Confectionery - New High Boilings Toffee, Caramel and...food industry training

Gels, thickeners and stabilising agents, collectively known as hydrocolloids, are prerequisites in development and production of modern-day food and drink products, and are essential for not only controlling the textural and sensorial qualities but also for extending the product shelf life....food industry training

The role of diet in health and disease is an ever-increasing area of interest for the food industry, and this is reflected by the large number of available functional food products that offer improved health or reduced disease risk. Nutrition is...food industry training

Leatherhead’s two and half-day Everything European course aims to provide delegates with comprehensive coverage of the principles and application of current and upcoming EU food law with indications of some national quirks. Leatherhead’s Regulatory experts will explain how to identify, keep...food industry training

Hazard Analysis and Critical Control Point (HACCP) underpins modern food safety management systems. A well designed HACCP system is easy to use and ensures adequate control over food safety hazards that are reasonably expected to occur. EU legislation requires food businesses of...food industry training

This course is structured to function as a fully comprehensive review of current regulations and official recommendations. Starting from first principles, presentations cover all major labelling considerations with emphasis placed on more topical and complicated issues such as product specific labelling...food industry training

Focuses on the implementation of HACCP, leadership, verification and HACCP auditing. If you have already achieved the Intermediate HACCP qualification and need to develop and improve your skills further, then this lively and interactive workshop-focused programme is ideal for you and...food industry training

Food microbiology is a vital component in ensuring the safety and stability of the food that we eat. Like all technical subjects, it is full of jargon that can appear complex and difficult to non-microbiological staff. Understanding the basics about food...food industry training

A good understanding of HACCP is essential right across the board, from team leaders, production and engineering staff and supervisors to those working the line, including CCP monitors. This one-day course is especially designed for staff who need to understand HACCP,...food industry training

Vital elements can be overlooked in the rush to get a new food or drink product to market. This course follows the whole product development process by covering the essential stages of getting a new product to the launching stage. This...food industry training

A Practical Guide to Gelling & Thickening Agents will show you how to prepare solutions of gelling and thickening agents in the best possible way, so that you obtain optimal functionality from these ingredients for your products. The course will cover...food industry training

This two-day modular course provides a complete overview of current UK food labelling requirements. Delegates may attend each day individually if they solely want to focus on learning the fundamentals covered on Day 1, or have an interest in more complicated...food industry training

The US Regulatory Network meeting provides an informal forum for US-based delegates to meet, stay informed and discuss food regulatory developments relating to EU and international markets with regulatory experts from Leatherhead Food Research. The 2012 two-day programme is of particular relevance...food industry training

Most foods contain oil or water, and many contain both, in which one is dispersed in the other in the form of an emulsion. The most common types are oil-in-water (O/W) and water-in-oil (W/O) emulsions, in which the oil or fat...food industry training

Oils and Fats provides essential training for food industry professionals wishing to gain a greater understanding of oils and fats. Delegates will learn about the processes involved in manufacture, their properties and usage. This year the programme has been revised and...food industry training

This new two-day modular course provides an overview of current USA and Canadian food labelling requirements, as well as detailed information on how food product formulations are regulated in these two countries. Delegates may attend each day individually if they solely...food industry training

Product development teams put a lot of effort into designing and producing new and innovative products, but if these do not reach the end of their shelf life, then that effort is wasted. The redesign or reformulation of an existing product...food industry training

The course is designed for managers mainly in Product Development, Marketing, and supply chain professionals who are responsible for the introduction of new products and processes, but will be relevant to people in other functions who play a key role in...food industry training

Global Trends in Chocolate Legislation Cocoa from Farm to Factory Chocolate Recipes and Flavouring Refining and Conching Cocoa Butter and Chocolate Tempering Vegetable Fats for Chocolate and Coatings Cooling and Handling of Chocolate Countline Production Flow Properties of Chocolate Panning Chocolate Tempering, Panning and Assessment Microbial Issues Concerning Chocolate Trouble-Shooting...food industry training

Covers the underlying principles of sensory analysis, the human senses, panel screening and training, and best-practice product sampling procedures. Accredited by the Institute of Food Science & Technology (IFST), the course features a short multiple choice exam at the end of...food industry training