With Gary Johnson

Leatherhead's Everything European training course provides you with comprehensive coverage of EU food law. It includes the new EU labelling provisions, nutrition and health claims and updates on food additives and flavourings.

With Lloyd Morgan and Mark Silvey

This workshop will highlight some of the 'due diligence' checks you should be considering with regards to product integrity, quality and safety, including fraud, adulteration and substitution.

This 2-day training course will benefit those who need to establish a good understanding of natural colours, their application in product systems, the measurement of colour characteristics and colour stability.

Successful Innovation Management is a core business competency for companies who want and need to grow. This new course teaches the key principles and best practice to people responsible for the day-to-day delivery of new and improved products.

Level 4 Award in HACCP Management for Food Manufacturing focuses on the implementation of HACCP, leadership, verification and HACCP auditing.

Legal Labels In-Depth is a two-day modular course providing a complete overview of current food labelling requirements in the UK, including the EU Food Information to Consumers Regulation.

This workshop will highlight some of the 'due diligence' checks you should be considering with regards to product integrity, quality and safety, including fraud, adulteration and substitution.

SMi's masterclass hosted by Tony Kane Consulting will help participants separate the myths from the reality surrounding mHealth and learn from the insights of an experienced practitioner.

Covering the Middle East (Egypt, Jordan, Israel, Lebanon and GCC) and North Africa (Algeria and Morocco), you will gain an overview of the principles and application of current and upcoming food legislation in these markets.

An intensive look at methods to combat counterfeiting and diversion, focusing on three key pillars: physical, digital and process security.

Leatherhead's Regulatory Network is an ideal opportunity to stay in touch with recent and forthcoming changes in EU and UK legislation.

Leatherhead's new course on Russian Food Law will provide you with a comprehensive overview of the principles and application of current and upcoming Russian food legislation.

Exploiting the benefits and overcoming the challenges

From ingredient to functional food

Join SMi's highly successful 10th annual Point of Care: Innovations of the Future conference promising to be a must see event!

A Comprehensive Guide to European Food Law

The market for bakery goods free from gluten and specific allergens has increased dramatically in recent years. It is now not only a requirement for a small percentage of the population, but also the choice of a much wider group.

This 2-day modular course provides a complete overview of current US and Canadian food compositional and labelling requirements, complete with interactive and practical sessions.

Cleaning and disinfection is of major significance in our efforts to produce wholesome safe foods. Ensuring that factories and equipment are cleaned and disinfected effectively is a fundamental pre-requisite in production.

SMi is pleased to present the 11th annual conference on Diabetes: Secondary Complications, Regulation and Innovation.

The Comprehensive Guide to UK Food Labelling

Microbiological and processing issues

Join SMi for there 3rd annual Conference on Pharmacovigilance. A must attend event for all those with a particular focus on Pharmacovigilance practices.

Labelling for Marketers will help teach delegates how to create product labels that comply with food regulations yet still appeal to consumers.

3 rd national conference, Anaesthesia 2013

10th national conference Epilepsy in children 2013

A Comprehensive Guide to European Food Law

6th national conference

Ensuring that a business has a sustainable long-term future is as much about foreseeing and planning for long-term global effects as it is about what to do if your factory burns down.

This is a LIve Lecture 11-Night British Isles Cruise Round-trip Harwich, England.

This seminar will highlight new and current thinking in controlling this pathogen, in particular looking at the subject from the perspective of susceptible foods (especially ready-to-eat chilled) and the factory environment.

The Essentials

The 11th National Conference on current issues in Midwifery

2nd national conference, atrial fibrillation 2013

Leatherhead's Regulatory Network is an ideal opportunity to stay in touch with recent and forthcoming changes in EU and UK legislation.

The spoilage of foods by yeasts and moulds (fungi) is a major problem for many sectors of the food industry, particularly the brewing industry, soft drinks and bakery products.

challenges and solutions

A Guide to Implementing the Food Improvement Agents Package

significance and commercial implications of changes to labelling legislation and related initiatives.

The Comprehensive Guide to UK Food Labelling

Connectivity, Engagement and Implementation

Regulation (EU) 1169/2011

When the Provision of Food Information to Consumers Regulation comes into force in December 2014 it will fundamentally affect the labelling of food and drink within the EU.

This course will give an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause

Provides a comprehensive overview of current European legislation applicable to food supplements

Explore the world of chocolate confectionery

Key Principles and Best Practice

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

RSPH certified course

An ideal opportunity to stay abreast of recent and forthcoming changes in EU and UK legislation.

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.

Developing a Food Defence Plan

A comprehensive overview of the principles and application of current and upcoming Russian food legislation

Over three days experts will share their knowledge on the methods and techniques of confectionery production.

Accredited by the Institute of Food Science & Technology (IFST)

Progression of biomarkers for Alzheimer

Recent developments in and challenges to the gluten-free bakery sector

Introduction to USA and Canadian Legislation on Food Product Formulation and Labelling

A unique global event focusing on the fight against fraud specifically in healthcare and focusing on fraud prevention.

Production, Properties and Uses

SMi is proud to present their 4th annual conference on COPD, with presentations from the biggest players in the field.

Ensuring that factories are cleaned and disinfected effectively is a fundamental pre-requisite in food and drink production.

Ideas and Inspiration for NPD

A Comprehensive Guide to European Food Law

on Food Products Formulation and Labelling

A Technical Perspective

A comprehensive overview of the principles and application of current and upcoming Russian food legislation

New approaches to reducing salt for food production

Scientific Principles and Applications

What can go wrong and how to resolve it

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

An annual event hosted by Leatherhead Food Research in the United States.

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.

Level 4 Award in HACCP Management for Food Manufacturing focuses on the implementation of HACCP, leadership, verification and HACCP auditing.

Knowledge and current trends behind branding, marketing and innovation

Ideas to Marketplace

How can salt reduction be achieved whilst maintaining brand equity

A workshop, co-organised by NanoKTN, Biosciences KTN and Leatherhead Food Research

The Comprehensive Guide to UK Food Labelling

RSPH certified course

An introductory course for non-microbiologists

Labelling for Marketers is a new course from Leatherhead which will help teach delegates how to create product labels that comply with food regulations yet still appeal to consumers.

Harnessing the power of Social Media

The Essential Guide to Irish Food Labelling

14th national

14th national

Keep up to date with the latest legislative and technical issues relating to chemical migration from packaging

RSPH certified course

The Responsibility Deal is an attempt by UK government to get industry, the individual and others to work together to promote public health. It particularly focuses on harnessing the valuable contribution that business can make.

A Comprehensive Guide to European Food Law

The conference will focus on the latest academic, industrial and regulatory aspects of producing commercial heta preserved foods

Key Principles and Best Practice

Provides an opportunity to share uses of good practice in order to deal with customer complaints effectively.

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.

Don

A one-day course that provides an overview of the essentials of UK food labelling law.

Bakery Technology: Recent development and challenges to the bakery sector

Level 4 Award in HACCP Management for Food Manufacturing focuses on the implementation of HACCP, leadership, verification and HACCP auditing.

Your complete guide to the world of hydrocolloids

Sprouted seeds: Production, Safety and Quality

Leatherhead's Regulatory Network is an ideal opportunity to stay abreast of recent and forthcoming changes in EU and UK legislation.

Priortising a portfolio of successful projects and effective lifecyce managementof a product within the pharmacetical Industry

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.

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.

RSPH Certified Course

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.

A Comprehensive Guide to European Food Law

Food Law Update Ireland is an annual review of EU and national legislation of interest to the food industry in Ireland.

IFST Certified Course

An Introduction to Nutrition for Product Development and Marketing

A Guide to the New Regulations

The Comprehensive Guide to UK Food Labelling

Minimise the impact of forthcoming changes in food labelling legislation - by understanding them now!

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.

Minimise the impact of forthcoming changes in food labelling legislation - by understanding them now!

Ideas and Inspiration for NPD

A Guide to the New Legislation

The level of naturally occurring contaminants, including nitrates, in certain foods has potential implications for the health of the consumer. EU legislation has set maximum levels for nitrates in lettuce and spinach for some time.

Learn how to be a Food Defence Coordinator

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

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.

The Comprehensive Guide to UK Food Labelling

Essential Guide to Irish Food Labelling

Retail ready packaging (RRP) potentially allows product to be transported safely from manufacturer to retailer and then, with minimal modification, be used to advertise and display the product to the consumer.

Leatherhead's two-day Everything European course aims to provide delegates with comprehensive coverage of the principles and application of EU Food Law

Leatherhead's Regulatory Network is an ideal opportunity to stay abreast of recent and forthcoming changes in EC and UK legislation.

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.

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.

2nd Annual Pricing and Reimbursement for Medical Devices ConferenceMaximising return-on-investment for medical technologies

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.

Food Law Update Ireland is an annual review of EU and National legislation of interest to the food industry in Ireland.

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.

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.

Keep abreast of the current microbiological issues affecting the safe production of food at the Annual Campden BRI Microbiology Conference, kindly sponsored by bioMérieux.

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.

Leatherhead's Regulatory Network is an ideal opportunity to stay abreast of recent and forthcoming changes in EC and UK legislation.

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

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.

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.

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.

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.

As part of a review of latest developments in key areas, this seminar will highlight:

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

Provides non-nutritionists with sufficient knowledge of basic nutrition and topical health issues to cope with the nutrition-related aspects of their job.

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.