This one-day seminar is intended for professional associations, NGOs, companies, local and regional authority officials, students, and civil society wantingto get acquainted with the EU Institutions and their working system.
The objective of this 1½ day seminar is to enable delegates to develop a successful FP7 application and provide them with the tools to manage their projects.
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 seminar introduces the major alignment concerns that companies face today and aims at offering a pragmatic approach towards alignment, which is underpinned with rock solid models and real-life lessons learned from various companies and sectors w
This completely revised and extended course is designed to cover the key principles that underpin emulsion science and how these contribute to the control of product performance.
This discussion workshop will cover a variety of topics, including advances in instrumentation and techniques, intracellular antigen detection, advances in flow microbiology and advances in the measurement of cell death.
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
SMi Group proudly presents its inaugural ISR 2012 conference, held on 18 & 19 April 2012 in London. Meet and network with industry experts to discuss and debate key topics including unmanned ISR, persistent ISR and COMINT and SIGINT.
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.
This two-day seminar focuses on all the new developments, insights, ideas, and technologies in data warehousing and business intelligence. A must for every data warehouse specialist.
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.
Understand and hear the most recent developments in Research, Retailer requirements, Auditing, fatal anaphylaxis and the economic costs of food allergy.
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 course will show 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 seminar introduces the major alignment concerns that companies face today and aims at offering a pragmatic approach towards alignment, which is underpinned with rock solid models and real-life lessons learned from various companies and sectors.
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.
There is always a need to review the competence of HACCP teams and to train new personnel that have joined a HACCP team. This two-day workshop-driven course follows the syllabus of the RSPH Level 3 Award in HACCP for Food Manufacturers.
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.
Oils and Fats is an essential course for food industry staff wishing to gain a good understanding of the properties of oils and fats, how these relate to their usage, and the processes involved in their manufacture.
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 Drinks Microbiology will give an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause.
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.
This two-day seminar and workshop in business analysis gives you the skills and tools to discover your client's real business, and to determine and demonstrate the best ways of improving it.
The aim is to bring together scientists to discuss important areas of work in this field. It offers participants a chance to explore aspects of the live cell imaging with
This course will give delegates a thorough grounding in the basics of flavour composition, legislation and application, as well as a good understanding of the sensory evaluation testing needed to measure hedonic response to flavour.
BRINGING EXPERTS TOGETHERHigh Frequency Trading World brings together the leading HFT firms and thought leaders within the market. Through thought provoking presentations and debates, best practices and insights.
This two day seminar, presented by John Zachman himself, Father of Enterprise Architecture, is designed for enterprise professionals of every discipline including non-information disciplines as well as information disciplines.
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 hands-on workshop gives you the essential tools you need to achieve order-of-magnitude improvements in your company's capacity to manage decisions.
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.
This seminar and workshop contains a complete explanation of data modelling concepts and terminology, along with techniques for producing solid relational and dimensional data models.
This conference will provide you with the chance to learn about the new and emerging sweeteners, as well as how to overcome the technical challenges in formulating with plant-derived sweeteners.
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 Euroscicon biosimilars conference will focus on multiple aspects of biosimilar product development to successfully deliver safe, biosimilar products to the market place.
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.
This seminar introduces the major alignment concerns that companies face today and aims at offering a pragmatic approach towards alignment, which is underpinned with rock solid models and real-life lessons learned.
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.