Cornell Dairy Foods Extension is pleased to offer The Advanced Science of Yogurt and Fermented Dairy Product Workshop, June 16-18, 2015.  We will cover advanced topics in the development and creation of high quality cultured dairy products.  This course is taught by PhD level lecturers, and covers aspects from cultured product chemistry to quality and development to cleaning and sanitizing.  Those that should attend include research and developers, quality personnel, more advanced cultured dairy producers and those that are looking for a deep understanding of cultured dairy product development.

This course is a specialized component of the Dairy Foods Certificate Program being offered at Cornell University.  Individuals may register for the workshop and enroll in the Dairy Foods Certificate Program, or register for the course as a stand-alone program.  This workshop is designed to help participants understand advanced applications in fermented milk product production, cultured dairy product development, product evaluation, and quality assurance.