The course aims to provide delegates with an understanding of the principles of good sensory practice, including the importance of being objective, selection and training of taste panellists, and a review of sensory methodologies to aid them in selecting the most appropriate method to use in the workplace.

This one day course is delivered at the National Centre for Food Manufacturing, Holbeach.

The course aims to provide delegates with an understanding of the principles of sensory evaluation practices including an introduction to human senses and how they are used in sensory evaluation and looking at the key physiological and psychological factors involved in perception and the importance of flavour in foods. This is ideal for individuals who assess food products and would benefit from more knowledge.

This course is half-day, delivered at our Holbeach Campus.

This course aims to develop a wider understanding of food microbiology in the factory environment.

Delegates will be given up-to-date information on both established and emerging food pathogens, as well as a variety of spoilage microorganisms. Practical demonstrations will show delegates a selection of both traditional and rapid methods for detection and enumeration of microorganisms. Delegates will also receive information on the related areas of legislation, standards and specifications and the use of sampling plans for microbiology.

This one day course is delivered at the National Centre for Food Manufacturing, Holbeach. 

This course is designed to assess the underpinning knowledge of delegates for understanding the principles of product development in food and drink. Delegates will be given up to date information on market research methods and can investigate the development process at various stages. 

This one day course is delivered at the National Centre for Food Manufacturing, Holbeach.