Nottingham Trent University’s School of Animal, Rural and Environmental Sciences is a thriving specialist science department based at Brackenhurst Campus in Nottinghamshire. It has links to employers both in the UK and abroad and an established reputation in land-based education reflecting Brackenhurst’s ‘farm-to-fork’ ethos.
As part of its Food Science and Technology specialism, NTU offers a number of training solutions for the food and drink sector These include short courses, professional programmes and bespoke training.
Short courses are aimed at professionals looking to gain further qualifications and CPD to enhance their career. They cover a range of areas from CIEH Food Safety to RSPH HACCP. Specialist expertise is reflected in the curriculum and covers Food Law, Food Labelling and NPD.
Professional programmes include the Higher Education Certificate in Food Science and Technology. It’s aimed at those currently employed in the sector who are looking to gain qualifications and further their technical knowledge. This course includes modules in Food Science, Food Safety, Quality Assurance, Nutrition and Product Development as well as Legislation and Business. It’s day-release delivery has been specifically designed to offer flexibility to food companies in releasing staff while maintaining operational continuity. Students can move on to complete a Professional Diploma and ultimately a BSc in Food Science at the same time as progressing their career in food management.
Bespoke training can be created in conjunction with the Food Team at Brackenhurst and delivered at manufacturers own premises, preferred venue or on campus at NTU. It can be tailored to reflect individual facilities, operational requirements and specific business needs.
NTU has a number of designated food laboratories where students benefit from using a variety of industry standard pilot plant. Equipment and facilities including those for manufacturing meat, cereal and milk products where processes such as continuous and batch pasteurising, milling and mixing; and preserving and packaging can be explored. The microbiology laboratory allows students to gain experience in analytical methods – using chemical and technical processes.
In addition to its training specialisms Nottingham Trent University has a strong history of supporting businesses in all areas of Food Science and Technology. The food team can provide support to improve efficiency, develop new ideas or tackle a problem that is hampering profitability.
Consultation can be given in the following specialist areas of technical innovation:
- Shelf life analysis
- Quality and nutritional issues
- Microbiological safety issues
- Intellectual property & labelling requirements
- Packaging and labelling
- Identifying quality aspects