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Maltdoctor has a wealth of experience teaching in 1:1 and lecture settings to groups of varying experience

Awareness training for

  • Malting or Brewery operators

  • Sales and Administration teams

  • University undergraduates 

  • MSc and PhD students on industry graduate schemes

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Webinars can be arranged if travelling is not possible

Courses delivered ONLINE in 2020/21

Group max.10 online is best

Ask if you need something different

Training tailored to your requirements 

Courses can be combined to suit your need

** New for 2021 **

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Mental Health and Wellbeing Awareness for Managers (90 minutes)

Scope: This is not a certified Mental Health First Aid course. It is designed to teach some basic principles of mental health awareness for managers to give them confidence to help someone at work who may have a mental health issue. It will equip managers to understand the principles and how to approach, listen, support and signpost staff members to appropriate sources of information.  Click here for more details.

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Food Safety and Hygiene (60-90 minutes)

specifically for cereal processing businesses

Scope: the basics about food safety legal requirements, traceability, intake QC, mycotoxins, pesticides and MRL's, HACCP and TACCP. 

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Environmental Protection and Sustainability in Malting (90 minutes)

Scope: What constitutes sustainability; how it relates to carbon footprinting; descriptions of carbon footprint methodology, scopes and reporting,  major aspect and impacts for malting, monitoring and targetting for energy, water  use and re-use, UN Sustainable Development Goals, Science based targetting

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Health and Safety in Malting (60 minutes)

Scope: the basics about health and safety assessment, monitoring risk and specific information on dust explosions (ATEX/DSEAR), zoning and explosion control options. Can include a brief outline of managing mental wellbeing in the workplace 

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Introduction to Malting Biochemistry and Processing (60-90 minutes)

Scope: description of the malting process including high-level look at enzyme actions, intake testing, description of what each malting parameter means and how it influences product, microbiology of malt


Speciality Malt (60 minutes)

Scope: the production and basic biochemistry of speciality malts; description of the potential pitfalls of colour measurement, colour measurement options; flavour descriptions

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Sensory Analysis of Malt (60 minutes:interactive session involving tasting)

Scope: Practical demonstration of the value of malt tasting for positive flavour impact and sensory profiling, troubleshooting and new product development. This session does not involve wort tasting which is not as good as the malt porridge system used by Maltdoctor and co-developed by him to describe malt flavour. This system has been adopted by major brands often in preference to high end anayltical instrumentation analysis which can often fail to pick up the ineractive nature of malt flavour compounds in the mouth.