courses

As well as undergraduate and postgraduate study we offer a wide range of short courses through the Regional Food Academy usually between one and six days long. We develop and run our own courses here and can accredit them at levels 4 to 7 where appropriate. These courses include:

• Cheese Grading
• New Product Development
• Preparation for Internal Audits
• Sensory Evaluation

Chartered Institute of Environmental Health

• Food Safety in Manufacturing, Retail and Catering at all levels
• Health and Safety at levels 2 and 3
• Hazard Analysis Critical Control Points (HACCP) at level 3
• Environmental Awareness and Management
• Risk Assessment & Control of Substances Hazardous to Health (CoSHH) Level 2

We are also able to offer the following courses, please contact us with your requirements for further information.

• Nutrition
• Practical Cheese Making
• Labelling Legislation
• Preparing for SALSA & BRC
• Food Preservation
• Food Ethics
• Practical Brewing
• Animal Welfare
• Using Materials Science to help NPD & Quality Control
• Microbiology for Non Microbiologists
• Practical Bakery
• Identifying Primal Cuts of Meat
• Sensory Science
• Meat Operations
• Lean Manufacturing for Food Businesses
• Bioethics
• Determining Shelf Life
• Running Taste Panels
• Pastry & Fillings Quality Improvement
• Preparing for Organic Certification
• Quality Management