PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course designed to help you get the most out of your Brookfield Viscometer and Rheometer measurements by providing you with information, activities and techniques that you can easily understand — and use.
Participants learn best practices and practical approaches for pathogen controlthrough short lectures and hands-on small group sessions which include microbial swabbing techniques and strategies, evaluating sanitary design, and developing standard sanitation operating procedures (SSOPs).
Cornell University’s Department of Food Science is offering a Basic Dairy Science & Sanitation Workshop, February 11-13, 2014 on the Cornell University Campus.
PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course designed to help you get the most out of your Brookfield Viscometer and Rheometer measurements by providing you with information, activities and techniques that you can easily understand — and use.
The Basic Cheesemaking Course is designed for the beginning cheesemaker and those who have never made cheese before. The course will include an introduction to milk, cheese, and dairy cultures, and the steps in cheesemaking. We will spend a day in our pilot plant making cheese the old fashioned way, by hand. We limit the course to 12 participants to insure everyone receives individual attention. Read More
This one-day symposium will provide artisan cheesemakers with information on animal nutrition and grazing, business plans and marketing, and strategies for success. Read More
Cornell University’s Department of Food Science is offering a Hazard Analysis Critical Control Point (HACCP) Workshop January 28-30, 2014 on the Cornell University Campus. This Course is based on the NCIMS HACCP Program Core Curriculum and should meet GFSI training requirements.
The Ice Cream Makers Short Course is designed to provide attendees with in-depth exposure to the practice of successfully manufacturing quality frozen desserts using modern industry-scale technologies. Lectures will cover fundamental concerns of quality evaluation, manufacturing, and processing procedures. Read More