This five-day course, which includes the examinations on the final day, is designed to enhance candidates’ understanding of the HACCP process for managing food safety.

The course will support food business managers in developing the knowledge and skills needed to maintain and continually improve their HACCP systems.

Aim

To provide theoretical and practical training in the understanding of human pluripotent stem cells, including embryonic and induced pluripotent stem cells (ESCs, iPSCs). This course will cover their culture requirements and extensive potential applications in modern research and medicine.

Who is it for

BSc, MSc and MPhil/PhD students, graduates, postdocs, technicians, researchers/practitioners, and scientists from academia, NHS, or bioindustry who are new to working with pluripotent stem cells or want to gain up-to-date knowledge and hands-on experience. The course is suited for all levels and positions. A certificate will be awarded upon complete attendance and engagement to enhance your CV.

Aim

To provide theoretical and practical training in the understanding of human pluripotent stem cells, including embryonic and induced pluripotent stem cells (ESCs, iPSCs). This course will cover their culture requirements and extensive potential applications in modern research and medicine.

Who is it for

BSc, MSc and MPhil/PhD students, graduates, postdocs, technicians, researchers/practitioners, and scientists from academia, NHS, or bioindustry who are new to working with pluripotent stem cells or want to gain up-to-date knowledge and hands-on experience. The course is suited for all levels and positions. A certificate will be awarded upon complete attendance and engagement to enhance your CV.

This one‑week international CPD/Summer School offers an intensive, hands‑on programme exploring fermentation, upcycled raw materials, alternative protein processing, and 3D food printing. Led jointly by the Poznań University of Life Sciences (PULS) and the University of Greenwich, participants will learn traditional and innovative fermentation techniques, experiment with protein isolates in 3D printing and high‑moisture extrusion, and evaluate products using advanced sensory tools. The programme concludes with Europe’s first HACCP course dedicated to 3D food printing, leading to a certificate of completion.