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Technical and Product Development Courses
Principles of Microbiology
This course aims to develop a wider understanding of food microbiology in the factory environment. The course provides up-to-date information on both established and emerging food pathogens, as well as a variety of spoilage microorganisms. Practical demonstrations will show a selection of both traditional and rapid methods for detection and enumeration of microorganisms.
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Principles of Product Development
This course is designed to assess your underpinning knowledge for understanding the principles of product development in the food and drink industry. Students will be given up-to-date information on market research methods . We also offer an introduction into sensory evaluation and good practice in tasting panels withinour excellent sensory suite.
IFST Foundation in Sensory Evaluation
The course aims to provide 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.
Introduction to Sensory Assessment
This course aims to provide 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.
Contact Us
The Centre of Excellence in Agri-food Technology
Holbeach
Spalding
PE12 7FJ