Foundation Certificate in Sensory Principles covers the underlying principles of sensory analysis, the human senses, panel screening and training, as well as best-practice product sampling procedures.
Leatherhead's two-day Everything European course aims to provide delegates with comprehensive coverage of the principles and application of EU Food Law
Designed in collaboration with the British Society of Flavourists, this course is intended to give a good grounding in the basics of flavour composition, legislation, application and sensory evaluation.
Over three days experts will share their knowledge on the methods and techniques of confectionery production. Delegates will then take part in practical sessions to make high boiled sweets, toffee, nougat, gums and jellies.
Foundation Certificate in Sensory Principles covers the underlying principles of sensory analysis, the human senses, panel screening and training, as well as best-practice product sampling procedures.
This conference will provide delegates with a comprehensive overview and analysis of outsourcing in the pharmaceutical sector, offering the unique opportunity to hear from representatives from Pharma, CRO and Academia
This introductory one-day course is specifically tailored to describe to non-microbiologists the various kinds and types of microorganisms associated with foods, their effect on your food products/consumers and the ways in which you can control them.
Food Defence and Crisis Management: Learn how to be a Food Defence Coordinator - A conference that will help you minimise the risk of possible tampering or contamination & look at the protection of your produce, processes, people, buildings & brands
6th Annual Pharmacovigilance ConferenceExamining latest developments in pharmacovigilance, drug safety and risk management to ensure safer drugs to market
An ideal course for staff who need to understand HACCP. It describes in simple terms the Principles of HACCP, the terminology, the benefits, fundamentals required before starting a HACCP study and why it is necessary.
In the food and drink industry customer complaints are a fact of life. Complaints & Crisis Management provides an opportunity to share uses of good practice in order to deal with customer complaints effectively.
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.
Supplements and the European Regulatory Environmen
Supplements and the European Regulatory Environment is a one day interactive seminar providing a comprehensive overview of current legislation that applies to supplements.
Soft Drink Microbiology will give an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause.
Predicting and Controlling the Shelf-Life of Foods
This course will give a good introduction to many of the problems that can reduce the shelf life of foods and beverages, and the methods of controlling problems and extending shelf life.
Predicting and Controlling the Shelf-Life of Foods will give a good introduction to many of the problems that can reduce the shelf life of foods and beverages, and the methods of controlling problems and extending shelf life.
Everything European - A Comprehensive Guide to European Food Law
Leatherhead's two-day Everything European course aims to provide delegates with comprehensive coverage of the principles and application of EC Food Law.
This conference will provide an overview of the market for products projecting a sports performance-related image, and health claims currently used in this area.
An ideal course for staff who need to understand HACCP. It describes in simple terms the Principles of HACCP, the terminology, the benefits, fundamentals required before starting a HACCP study and why it is necessary.
Shows 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.
This one day hands-on course at a photographic studio will give you some invaluable hints and tips on how to style food and drink for a beautiful end result.
This conference will deliver a diverse and exciting programme combining speakers from academia and industry to give up-to-date research on bone health and the importance of nutrition in maintaining healthy bones.
Features presentations from leading experts in the soups, sauces and dressings sectors of the food industry. covers key topics such as ingredients selection, processing methodologies, and product characterisation and performance.
This course is structured to review current food legislation and to provide general knowledge of all the major labelling concerns when preparing a product for the US market.
This one-day course is especially designed for staff who need to understand HACCP. It describes in simple terms the Principles of HACCP, the terminology, the benefits, fundamentals required before starting a HACCP study and why it is necessary.
Introduction to Food Science and Technology will discuss all the key aspects of making food attractive, tasty, safe and legal, all packaged in a handy one-day format.
Microbiology issues are never far from the consciousness of those in the food chain. New issues are always arising.This two-day conference, sponsored by bioMérieux, will look at some of the major new concerns
Food and Drink Microbiology for Non-microbiologist
An introductory course for non-microbiologists that describes the various kinds and types of microorganisms associated with foods, their effect on food products and/or consumers and the ways in which their activity can be controlled or eliminated.
Sensory Analysis Techniques - A Practical Introduction is a long-established 'hands-on' course that gives an excellent introduction and understanding of all aspects of sensory evaluation and good sensory practice.
Provides non-nutritionists with sufficient knowledge of basic nutrition and topical health issues to cope with the nutrition-related aspects of their job.
Predicting and Controlling the Shelf-Life of Foods
This course will give a good introduction to many of the problems that can reduce the shelf life of foods and beverages, and the methods of controlling problems and extending shelf life.
Have a greater understanding of additives and ingredients in the food industry. Learn more on: the main food additives; Which ingredients to use where and why; and how processing affects their behaviour in foods.
Enrobing Products gives delegates the opportunity to work with enrobing equipment and tackle some of the common problems that can arise when making and developing chocolate-coated confectionery and bakery items.
Legal Labels in Depth is a two-day interactive training course that provides a comprehensive overview of current regulations and official recommendations relating to UK food law.
This conference will present an overview of current research into this important and developing aspect of food preservation, both from scientific and technological viewpoints, as well as from the safety and regulatory aspects of natural antimicroials
An essential course for food industry staff wishing to gain a good understanding of the properties of oils and fats and the processes involved in their manufacture.
Excellence in Paediatrics 2010 is the second in a series of annual international conferences in the field of paediatrics, presenting the latest, most insightful and authoritative overview of key developments in paediatrics, by outstanding speakers.
This seminar will look at the effectiveness of alcohol strategies and media campaigns in England and Wales and what more can be done to reduce levels of alcohol related harm.
Explore the world of chocolate confectionery. Presentations covering Global Trends in Chocolate, Legislation, the Production of Chocolate, Chocolate Application, as well as Practical Workshops will truly help you get the best from your development.
Introduction to Food Science and Technology will discuss the main food ingredients, food processing techniques, and product shelf life (including microbiology, quality changes and sensory evaluation). Finally, understand how to make it legal.
Have a greater understanding of additives and ingredients in the food industry. Learn more on: the main food additives; Which ingredients to use where and why; and how processing affects their behaviour in foods.
Migration of components from packaging is an important aspect of food packaging because of potential effects on quality and perceived effects on human health.
Effective sealing of packaging during food manufacturing plays an important role in food preservation. If the seal is not robust enough, spoilage and pathogenic bacteria may be able to penetrate, potentially leading to food waste
Get up to date with the latest developments in Country of Origin labelling and ensure that your product lables are compliant with developing legislation and take account of the latest guidance
Keep up to date with the latest developments in rapid analytical techniques - allowing you to improve production efficiency and maintain the quality and safety of your food and drink products.
SMi’s Inaugural Conference: Respiratory Drug Delivery
SMi are pleased to announce the launch of the Respiratory Drug Delivery conference as part of the newly branded Asthma and COPD series, which will be held in London on the 5th – 6th December 2019.
Global Congress on Infectious Diseases and Contagious Diseases
Infectious Diseases conferences and Contagious disease meetings by Pulsus group inviting for Global Infectious Diseases 2019 conferences in UK, USA, Asia