Course content

  • 1

    Introduction

    • About Leatherhead Food Research

    • Course overview

    • Meet the team
  • 2

    Module 1: Presentations

    • Module 1 - Introduction to EU law and sourcing information

    • Module 1 - Introduction to EU and UK law

    • Module 1 - The name of the food

    • Module 1 - Ingredient list

    • Module 1 - Quantitative Ingredient Declaration

    • Module 1 - Allergen Labelling

    • Module 1 - Nutrition labelling

    • Module 1 - Product Specific Labelling

    • Module 1 - Product Specific Claims

    • Module 1 - Additional Mandatory Information

    • Workshop 1 Preparation
  • 3

    Module 1: Quizzes

    • EU Institutions and Sourcing Information Online

    • Product Name

    • Ingredient List

    • Quantitative Ingredient Declaration

    • Allergen Declaration & Free-From Claims

    • Nutrition Declaration

    • Product Specific Labelling

    • Product Specific Claims

    • Additional Mandatory Information

    • Workshop 1 - Submit questions
  • 4

    Module 2: Presentations

    • Module 2 - Nutrition Claims

    • Module 2 - Health Claims

    • Module 2 - Marketing Claims

    • Workshop 2 Preparation
  • 5

    Module 2: Quizzes

    • Nutrition Claims

    • Health Claims

    • Marketing Claims

    • Workshop 2 - Submit questions
  • 6

    Module 3: Presentations

    • Module 3 - EU Food Improvement Agents Package (FIAP)

    • Module 3 - Flavourings & Smoke Flavourings

    • Module 3 - Novel Foods and Genetically Modified Foods

    • Workshop 3 Preparation
  • 7

    Module 3: Quizzes

    • Food Improvement Agents Package

    • Flavourings

    • Novel Foods

    • Genetically Modified Foods

    • Workshop 3 - Submit questions
  • 8

    Module 4: Presentations

    • Module 4 - General Food Safety

    • Module 4 - Hygiene and Microbiological Criteria

    • Module 4 - Contaminants, pesticides and food contact materials

    • Module 4 - Food for Supplements, Fortified Foods and Foods for Specific Groups

    • Workshop 4 Preparation
  • 9

    Module 4: Quizzes

    • General Food Safety

    • Food Hygeine Packaging and Microbiological Criteria

    • Contaminants, Pesticides and Food Contact Materials

    • Food for Specific Groups

    • Workshop 4 - Submit questions
  • 10

    Course Feedback

    • Feedback survey