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.
The conference will bring together leading professionals from the medical device industry, regulatory affairs sectors from across Europe to discuss the future strategies for medical device companies.
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
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.
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
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 annual event hosted by Leatherhead Food Research in the United States, providing an informal forum for US-based delegates to meet, stay informed and discuss topical food regulatory issues of EU and international interest.
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
You are formally invited to join our group of Physicians and participate in our annual Global Conference for IPT & IPTLD, where international experts in the field of Insulin Potentation Therapy will present their medical lectures.
CEE, CIS together with SEE and Turkey represent attractive arenas for pharma companies due to the wide availability of untreated patients, insufficient access to preventive medicine as well as lower costs.
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.
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.