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Teagasc, the Irish Agriculture and Food Development AuthorityAshtown Food Research Centre


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AFRC Events

2007

  • Profiling for Abuse of Anabolic Agents in Meat Production
  • Control of Listeria Monocytogenes in a Seafood Processing Environment on November 6th
  • Campylobacter – An Irish Perspective
  • Irish Food Industry Event –Oct 16th -18th
  • Crisis Management and Preparing for a Product Recall 4th July
  • Managing Complaints to Avoid a Crisis – 3rd July
  • Labelling of Foodstuffs (FETAC) Certified Training
  • Thermal Process Validation (FETAC) Training on 19th, 20th & 21st June
  • A Complete Guide to Product Development – Ideas to Marketplace on 31st May
  • Ideas and Inspiration in Food and Drink on 30th May
  • Sensory Analysis Training on 30th May
  • Food Law Update
  • A baker’s dozen workshop
  • HACCP in New Food Product Development
  • Manufacturing Meat Products
  • Writing a Retailer Specification (FETAC)

    • 2006

  • Microbiological Criteria for Foodstuffs Training Course
  • HACCP in Food Safety (FETAC)
  • Food Standards Auditing Training Course – 6th – 7th February
  • Food Standards Auditing Training Course – 28th- 29th November
  • Introduction to Sensory Analysis Training Course on 4th October
  • Modular Training Course on BRC or ISO 22,000 for SMEs - 20th September
  • Science Week at Ashtown Food Research Centre - 17th November
  • Ideas and Inspiration in Food and Drink (A ‘brainstorming, creativity and innovation’ workshop) - 4th July
  • Ideas and Inspiration in Food and Drink
  • Managing Complaints to Avoid a Crisis - 5th July
  • Training Course & Workshop on Food Labelling 4th – 5th July
  • The European Association for Food Safety –First International Congress on Food Safety
  • Chemical Residues in Food
  • Food Law Update Meeting (Allergen Issues for the Food Industry)
  • Emerging Campylobacter spp. In the Food Chain

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