Cornell University’s Department of Food Science is pleased to offer a workshop on Fluid Milk Processing & Testing for Quality & Safety, July 30 - August 1, 2014 on the Cornell University Campus. This course will provide background and detailed information on factors that influence quality and safety of processed fluid milk products (pasteurized/UP/ESL) from the farm raw milk supply to the product packaged for consumption. While designed for quality assurance and quality control personnel in the fluid milk industry, it should be of interest to others who have roles in ensuring quality & safe dairy products. This workshop also fulfills the core course requirement under the Cornell Dairy Foods Certificate Program for Fluid Milks.