Training course search results
25 results found for: technology
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Introduction to a wide range of technical and scientific considerations to increase delegates knowledge of the basic principles of food technology.
Next available date 22-23 October 2025member £1095 + VAT/non-member £1365 + VAT
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Packaging technology for non packaging technologists will provide a basic understanding of packaging technology.
Next available date 22 May 2025member £799 + VAT/non-member £1040 + VAT
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This intensive three day course provides an insight into ingredient functionality, processing methods, and baking profiles; thus extending technical knowledge, promoting practical skills, and addressing key trends within the baking industry.
This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form
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A combination of theory and practical will provide an insight into the ingredient functionality, production and baking methods allowing delegates to achieve better control of quality and develop products for the work place.
This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form
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New to the industry or change or role? Campden BRI offers the food industry a wide variety of training courses, workshops and conferences
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Do you and/or your staff require training in bakery? Tailored training can be a very cost effective option for a group of delegates. We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel.
This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form
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This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form
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The course covers importance of ingredients such as flour, fat and sugar as well as ingredient variations, other topics comprising salt and sugar reduction, additives and clean label will also be introduced. Practical sessions will cover all the main techniques used to produce biscuits and crackers and the impact of changes to ingredients on the product.
This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form
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This event will be focused exclusively on the thermal processing sector. Hear about novel retorting technologies, new research, industry challenges and skills gaps faced by the sector. With plenty of time for networking, this event will be a unique opportunity for delegates to reconnect with colleagues old and new in the thermal processing industry.
if you would like to register your own interest to attend this course on the next available date please complete the enquiry form
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Covering the basis behind more advanced methods, such as enhanced growth based technologies, molecular techniques and more common methods of advanced identification.
This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form
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A Biscuits, Cookies and Crackers online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.
Next available date 13-15 May 2025member £799 + VAT/non-member £999 + VAT
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A Cake products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.
Next available date 7-9 October 2025member £799 + VAT/non-member £999 + VAT
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A Bread products online course, consisting of three standalone sessions, focusing on: Ingredient technology; Key processes; Shelf-life, Troubleshooting and Quality Assessment.
Next available date 17-19 June 2025member £799 + VAT/non-member £999 + VAT
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This course is aimed at those looking to: reduce cost by finding cheaper ingredients; improve or characterise quality; improve processing; reformulate by moving to a clean label or compare your products against competitors. Course content will provide the knowledge and skills to analyse, identify and objectively measure the impact of these changes on the final product.
This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form
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Are you looking to reduce or replace sugar in your products ? This course provides an overview of the issues and approaches to reducing sugar foods.
This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form
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Three half day modules designed to provide an in-depth understanding of the key ingredients in chocolate; key processes ; chocolate in different product applications (such as drinks, bakery products, snacks, etc); key quality parameters, shelf-life specifics, and ensuring safe production practices; product design of vegetarian and vegan chocolate.
Next available date 29 April-1 May 2025member £799 + VAT/non-member £999 + VAT
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This online course deals with the thermal processing aspects of the food manufacturing process- chiefly cooking but also chilling & freezing. There is little guidance covering techniques for validating safe cooking practices for cook-chill or cook-freeze products, the course deals with the relevant issues, for companies involved in cooking of ready-to-eat food products.
Next available date 25 March 2025member £640 + VAT/non-member £835 + VAT
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Three half day modules designed to provide an in-depth understanding of the key ingredients in gluten-free baking; key processes that transform raw materials into a dough matrix; reducing quality and wastage issues, extending shelf life, and ensuring safe production practices.
Next available date 10-12 December 2024member £799 + VAT/non-member £999 + VAT
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An online introductory course providing a full understanding of the opportunities that modified atmosphere packing presents.
Next available date 24 June 2025member £495 + VAT/non-member £645 + VAT
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This course is suitable for analytical staff, managers and food technologists who need to be able to calculate meat content confidently.
Next available date 21 October 2025member £795 + VAT/non-member £1035 + VAT
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A short e-learning module providing an introduction to In-Pack Processing Equipment, including both batch and continuous retorting systems.
On Demand E-learningmember £70 + VAT/non-member £75 + VAT
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A short E-learning module providing an introduction to Continuous Flow (in-line) Processing Equipment.
On Demand E-learningmember £40 + VAT/non-member £45 + VAT
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This live online interactive course, spread over two mornings aims to provide product developers with the tools they need to innovate new ideas, screen product concepts and manage the development process thereby improving the likelihood of success.
Next available date 26-27 November 2025member £640 + VAT/non-member £835 + VAT