Holchem are offering a wide range of nationally accredited training courses which are planned throughout 2016 (click HERE for the training programme summary for 2016).
These tutor led courses are aimed specifically at individuals who are responsible for the management and implementation of Hygiene Operations within the Food and Beverage processing sectors.
Additionally, the Holchem eLearning Academy provides personnel with a flexible approach to learning and allows individuals to be trained independently. There is a range of eLearning packages available including:
Hygiene Awareness for Operatives
Safe Working with Chemicals
Root Cause Analysis
Basic English to Polish
Further information on the e-learning academy can be found at http://www.holchem.co.uk/training/elearning-academy/
Ice Cream Science & Technology: 20-22 February 2018, University College Cork
University College Cork is pleased to announce an International Training Workshop on “Ice Cream Science and Technology”, which will take place in Ireland on 20-22 February 2018. This follows previous successful courses at UCC held biennially since 2004. This intensive three-day course will provide participants with knowledge of the science and technology of ice cream and frozen desserts, including ingredients, processing and quality aspects. Lectures will be complemented with demonstrations and there will be ample opportunity for personal contact with the trainer and industry colleagues. This course, similar to that delivered at the University of Guelph, Canada, is very popular with participants from around the world and places fill very quickly.
Who should attend?
- Ice cream processors
- Quality assurance personnel
- R&D personnel
- Food retailers
- Suppliers to the ice cream industry
The Lead Trainer
Dr Douglas Goff is a Professor in the Department of Food Science, University of Guelph, Canada. He is well known in Canada and internationally for his research work in ice cream science and technology and has published and presented numerous book chapters and over 150 scientific and technical papers in this area to both scientists and to dairy personnel. He recently co-authored the text "Ice Cream, 7th Edition", with Professor Richard Hartel of the University of Wisconsin. He is also the author of the Dairy Science and Technology education website, https://www.uoguelph.ca/foodscience/industry-outreach/dairy-education-ebook-series. At the University of Guelph, Professor Goff has taught an ice cream technology course for industry personnel for 30 years. He has been a guest speaker at numerous courses and symposia, speaking on aspects of ice cream science and technology. He was the recipient of the 2017 Food Hydrocolloids Trust Medal, the 2004 Ontario Agricultural College Distinguished Faculty Teaching Award, the 2000 Kraft Foods Teaching Award from the American Dairy Science Association and the 1997 Ontario Agricultural College Distinguished Extension Award for his work with the Canadian ice cream industry. He teaches undergraduate and graduate courses in introductory food and nutritional sciences, dairy technology, food colloids and food carbohydrates.
Lecture topics will include:
- Milk production and composition; milk products
- Frozen dessert formulations and mix composition
- Mix ingredients
- Fat and milk solids not-fat
- Sugars, stabilisers and emulsifiers
- Mix calculations
- Mix processing
- The freezing process
- Physical chemistry of freezing
- Ice cream structure and quality
- Frozen dessert processing equipment
- Novelty product processing equipment
- Flavouring ingredients
- Vanilla and chocolate
- Fruits, nuts and inclusions
- Product grading and defects
- Dairy microbiology and food safety
- Plant sanitation
- Post-pasteurization contamination
- Quality assurance
If you wish to register please complete the registration form found by clicking HERE.
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Mike Lewis is holding two courses at the University of Reading: click on the link for details of the Heat Treatment Course to be held in April and for details of the Food Engineering course to be held in February.
Cheese courses: three day cheese courses are available at Duchy College, with a mix of theory and practical cheese-making. Contact Duchy College RBS for more detail 01579 372388