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Food Industry Development Training from Teagasc: Autumn/Winter Schedule


Teagasc’s Food Industry Development Department provides advice, consultancy and specialist technical services to the Irish Agri-Food sector. Part of this service is the provision of in-company and public training programmes that address specific industry needs.

The Autumn/Winter schedule of courses from the Food Industry Development Department is online and open for bookings. Due to the Covid-19 pandemic, publicly available courses have moved to an online format.

Online courses are hosted by Carol Griffin, research officer at Teagasc Ashtown, and feature live presentations by Teagasc researchers and pre-recorded instructional videos. Guest speakers include specialists from the Food Safety Authority of Ireland, Safefood, Bord Bia and previous company testimonials.

Sessions take place as an online Zoom meeting, with group discussion and participation encouraged. A number of courses have additional coursework for participants to complete in their own time.

Discounts are available for eligible participants through the Rural Food Skillnet.

Butchering of Beef, Pork and Lamb: 13th October

Master Butcher Dave Lang take participants through the process of breaking down Beef, Pork and Lamb into the various retail cuts of interest to consumers. This course is designed for those involved in the production and sale of meat who would like to update their meat cuts knowledge.

Microbiology for non-microbiologists: 7th and 14th October

This course is designed to help those in the food industry with little formal microbiology training to gain a better understanding of the microorganisms associated with different foods, their characteristics and their implications for food safety and food spoilage. This interactive course is led by Des Walsh, research technician and lab manager from the Food Safety Department at Teagasc Ashtown.

Management of New Product Development (for the food & drink sector): 18th and 25th November

This course will introduce best practice methods for the successful management of New Product Development (NPD) processes within a food business. It is designed for those who already have a basic understanding of NPD or who have previously attended the Introduction to NPD course at Teagasc.

Introduction to the Manufacture of Chocolate & Chocolate Confectionary: 24th November

Shay Hannon, Manager of the Prepared Consumer Foods Centre at Teagasc Ashtown, will bring participants through the process of chocolate manufacturing, from start to finish. This course is designed for artisan and commercial chocolate manufactures alike.

Introduction to Sensory Principles: 1st and 8th December

Led by Carol Griffin, Emily Crofton and Cristina Botinestean, this course will introduce participants to best practice methods in the sensory evaluation of food, as well as real life case studies.

In-company training:

A range of courses are also being offered as in-company courses. These include Animal Welfare Officer training and Managing Food Safety through HACCP. For further details on these, contact Kevin Brennan, principal research officer at: kevin.brennan@teagasc.ie

For full details and registration information, visit https://www.teagasc.ie/food/research-and-innovation/research-areas/food-industry-development/specialist-training/food-industry-training/