These are the customized educational products that your company requires, without employees being away from family and friends, the day-to-day work environment or your unique corporate culture. This will be good when you have 10-15 employees so that costs can be justified. The course duration can vary from half day to 5 days. The areas of education are:

Fundamentals of Medical Packaging
This is a specific hybrid selection of various packaging .Here only those packaging issues most relevant to the sponsoring company's core business will be covered. It is typically focused on specific forms of packaging and is market specific. This course can vary from one to two days.

Modified Atmosphere Packaging (MAP)
This is done under the guidance of Leatherhead Food International, UK. The consumer demand for fresh foods without preservatives and with healthy appearance has caused a huge growth in the market for modified-atmosphere-packed (MAP) foods world-wide. Initially used for premium cuts of meat, MAP is now widely established in the meat, dairy, bakery and vegetable sectors, and is said to be the fastest growing packaging technique.

The use of MAP is a valued technique for improving product shelf-life and image. Shelf-life extensions achieved through MAP can vary from few days to months depending upon product category. The properties of the materials used and the parallel developments in gas mixtures, optimised packaging machinery are important in determining product quality and shelf-life.

MAP has an excellent safety record, but a lack of understanding of the effects of gases on the product could lead to food safety and spoilage problems. It is a rapidly evolving area with new products and developments of existing ones onto the market.

This is a one day course.

Shelf life prediction & problems
This is again done under the guidance of Leatherhead Food International, UK.
During the course we will identify the problems that cause safety or quality issues in foods. Tools for predicting what and when things can go wrong will be discussed, and finally, preventive techniques that can be employed to combat the problems and hence lengthen the shelf-life will be covered. This course is a must for all personnel with interests and responsibility for the determination of the safe and stable shelf life of foods. This will include microbiologists, product development staff and food safety managers.

This is a two day course.

Hygiene for Food Packaging
This covers the basics of hygiene for food packaging that line operators, workers need to know specifically as they handle it all the time. This is with pictures and is half day course.