Practitioner-led training in dairy proteins, sensory science and food safety, grounded in direct experience across product development, manufacturing support and technical problem solving. Built to strengthen technical capability, practical judgement and confidence in decision-making across your team.
Training built to improve outcomes, not just increase knowledge.
Training only matters if it changes something. Every Academy programme starts from a business question, not a syllabus, tied to the decisions your team is actually making.
- Technical
- Quality
- Operations
- NPD
- Innovation
- Commercial
- Academic
- Early-career
Fewer failed trials
A stronger understanding of the underlying science helps teams design more targeted trials, reduce unnecessary iterations and reach the right solution faster.
Margin you can defend
Commercial teams that understand the product can sell on value rather than compete primarily on price.
Lower risk on new opportunities
Build the technical understanding before committing capital to a new category, format or capability.
Knowledge that stays
Expertise that remains in your business long after the session ends.
Taught by a practitioner, not a trainer.
Dr Marianthi Faka has led technical and innovation work in dairy and whey protein ingredients through senior roles at Volac and Arla, spanning product development, manufacturing support, and the quality decisions behind both. The examples in the room are the ones she has worked through directly.
- PhD in Food Biosciences, University of Reading and University of Queensland
- FSSC 22000 Lead Auditor · HACCP
- Doctoral supervision with the Universities of Reading and Aberystwyth
- Peer-reviewed publications in whey protein functionality, sensory science and dairy processing
Six courses, combined to fit your team.
Every programme is tailored around the areas that matter to your team and the depth of capability required.
- Dairy Science & ProcessingDairy Science, Ingredients & Applications
- Innovation & New Product DevelopmentInnovation & NPD in Dairy Ingredients: From Opportunity to Commercial Fit
- Sensory & Product AssessmentWhey Protein Assessment: Physical & Sensory Evaluation
- Food SafetyFood Safety for Dairy Manufacturing: From Milk to Ingredients
- Quality, Compliance & Supply ChainQuality Systems for Dairy Ingredients: From Specification to Customer Confidence
- Bespoke Capability ProgrammesBespoke Capability Programmes
Ways to work with the Academy
Foundation programmes for businesses entering dairy or whey
For businesses moving into dairy proteins for the first time: foundational knowledge that reduces technical risk and builds the capability needed to make informed decisions.
- Length
- One to two days
- Group size
- 6–15 people
- Delivery
- In-person or online
University and accreditation partnerships
Structured teaching for students and professional audiences, designed to academic and professional standards.
- Length
- A term-long module or series
- Group size
- Up to 40, lecture format
- Delivery
- In-person, on campus
Tailored training for companies
Built around your products, processes and current capability, scoped to the specific knowledge or skills gap rather than a fixed syllabus.
- Length
- Half a day to several weeks
- Group size
- 6–15, or up to 25 for lectures
- Delivery
- In-person, online, or hybrid
Every programme is shaped around your needs. These are starting points, not fixed formats.
Training that changes what teams can do
How do students learn to apply HACCP, not just recite its seven principles?
Outcome · Most participants rated the programme 5 out of 5 and felt well prepared to apply HACCP in practice.
A Greek accredited certification body
Read the case studyTraining · Technical AdvisoryHow does a lecithin supplier become a credible technical partner in the whey protein market?
Outcome · A team ready to take customer conversations beyond supply, with new application areas identified.
A UK-based lecithin and speciality ingredients supplier
Read the case studyIdentify the capability you need to build.
The statement covers all six Academy courses and lists the capability needs dairy and ingredient teams bring to us most often, matched to the course that addresses each one. If your team's gap is in the list, the rest of the document shows how the learning works and the credentials behind the teaching. It is designed to stand alone, so it is yours to share with whoever needs to approve the investment.
Academy builds the capability & judgement. Advisory applies it.
A session on whey protein fundamentals can reveal a product opportunity. A food safety programme can expose a process gap worth solving. When the conversation moves from learning to implementation, the same expertise can carry directly into advisory work.
A few things clients ask
Training usually starts with a conversation to understand the audience, the team’s current capability, the learning need and the wider business context. From there, the programme can be shaped as a focused session, a structured course, a workshop, or a wider programme.
Tell us what your team needs to be able to do.
Who needs to learn what, and the outcome you want to achieve. The first conversation is free, focused and without obligation — just a clear view of whether and how we can help.