The next offering of the Industrial Refrigeration Workshop will be February 24 – 28, 2020 in Charlotte, North Carolina. This one-week course is intended for those who make decisions such as the purchase of new components, and the enlargement or modification of the plant. Manufacturers of components learn how their products fit into the entire system. Read More
This fast-paced, intense workshop combines training, one-on-one consulting and networking; taking entrepreneurs like you out of your day-to-day environment and giving you the tools you need to build a more resilient food business. Read More
IDFA's Dairy Forum is the premier event for dairy food executives to connect with other industry leaders, advance their knowledge, and to discover new perspectives on issues that are important to our industry. More than 1,000 dairy leaders are expected to convene at Dairy Forum 2020 to explore, discover, and experience the POWER OF DAIRY. Read More
Statistical methods are important tools employed in both food science and sensory/consumer science applications, and the Statistics for Food Scientists course includes topics that cover applications in both of these areas.
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Great food products delight many senses all at once. In fact, the sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product's success in today's food and pharmaceutical markets if you can understand and measure the sensory quality of foods. Read More
Participants in this three day course will gain knowledge on the operation and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning. Read More
Penn State University has been a leading provider of science-based food safety training for over 40 years. The Food Safety and Sanitation for Food Manufacturers Short Course continues this track record by offering a comprehensive 2 1/2-day program for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning and sanitizing, food allergen control, sanitary facilities and equipment design, food defense, pest control, and environmental monitoring. Read More
Gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of buttermilk, cottage cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.
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The Center for Dairy Research will be holding a two-day short course, September 17 to 18 in Babcock Hall on the University of Wisconsin–Madison campus, that will take a deep dive into cheesemaking cultures and enzymes. Read More