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3 Courses

Odour from Waste Processes
Odour management
Preview Course

Odour management

Odour from Waste Processes

This is a pre-recorded mini webinar, appox. 30 minutes long, available until 31 March 2026.

Fee = £65.00 plus VAT or 1 credit

Trainer = Patrick Harland

This mini-webinar considers odour from waste management facilities. Exploring the processes which take place on the sites, the areas in which potential odours can arise and the potential mitigation or management procedures often used to reduce the impact of these sites. There is also discussion on the management of waste sites with planning and the processes around dealing with when a site is causing a nuisance. The session will cover a range of different waste sites including, landfills, civil amenity sites/household recycling centres, waste transfer stations, composting facilities, and more. These sites will be detailed looking at how the factors which would influence complaints, frequency, intensity, duration, differ from each of these types of sites and how some practices may result in these factors having more of an impact.

Course credit enrolment
Planning and Commercial Kitchen Guidance - Updated
Odour management
Preview Course

Odour management

Planning and Commercial Kitchen Guidance - Updated

This is a pre-recorded webinar available until 31 March 2026. Estimated duration of this webinar is 5 hrs.

Fee = £99 plus VAT or 2 credits.

Trainer = Tim Glews and Nigel Gibson

This advanced webinar considers the management and control of odour and noise from commercial kitchens. The webinar will consider the operational factors which define the scale of an extraction system and considers the characteristics of the extracted air stream which are important for designing pollution control equipment. As part of this we will explain how the Kitchen risk assessment should be applied as part of the planning/development process.

It will also provide an opportunity to review technical issues dealing with odour from a range of commercial kitchens including:

  • Pub food
  • BBQ/Turkish food
  • Wok cooking
  • Fish & chips 

These real-life kitchen scenarios will examine practical examples of how kitchen operators have tried to address pollution control and will identify areas where designs commonly fail.

Course credit enrolment
Control of odour and noise from commercial kitchen exhaust systems - Purchase the report
Odour management
Preview Course

Odour management

Control of odour and noise from commercial kitchen exhaust systems - Purchase the report

As an EMAQ+ member: Fee = £35.00 plus VAT  or 1 EMAQ credit

Non-member: Fee: £65.00 plus VAT

Course credit enrolment