Training and professional development
Training workshops
Sensory evaluation - basic and advanced
Sensory evaluation involves the measurement and evaluation of the sensory properties of food. It has been defined by the Sensory Evaluation Division of the Institute of Food Technologists as the scientific discipline used to evoke, measure, analyse and interpret those reactions to characteristics of foods and materials as perceived through the senses of sight, smell, taste, touch and hearing.
This bespoke course can be tailored to meet the specific needs of the company. Learning outcomes could include
- to make the taste panel sessions more formal and precise to gain maximum information output about the products
- to provide the tasters with adequate training to be objective and consistent in their sensory evaluations
- to create a mechanism to provide documentation for reference standards to serve as a reminder of a product's desirable characteristics. This would enable the tasters to make consistent and objective evaluations
Hazard Analysis Critical Control Point (HACCP)
This course aims to provide delegates with the knowledge and skills to develop or improve their competency in conducting hazard analysis activities in a food business and to appreciate the procedures involved in auditing continued compliance of the HACCP plan.
An introduction to food microbiology
This course aims to provide an overall introduction to food microbiology and can be tailored to meet the specific needs of the delegates.
It could include types and significance of microorganisms in foods, including the difference between Gm+ and Gm-, preservation techniques including retorting, canning and cooking, and methods of controlling microbial growth in foods including freezing, salt, sugar, stabilisers, and storage.
Farm to fork - integrating farm production and the food and beverage processing industries
The course aims to provide delegates with an all-round appreciation of agricultural production techniques that influence the quality and quantity of livestock food and beverage products.
Introduction to applied food technology
The course aims to provide delegates with a broad understanding of the effects of raw materials and processing on the quality and eating properties of manufactured food products, and to be able to critically evaluate the effectiveness of changes in ingredients and process to the quality of the finished product.
