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
The forum’s unique program will facilitate conversation and learning opportunities among farmers, dairy experts and partners as they discuss useful insights and ideas that can be used in their ongoing work to help ensure a successful future for dairy. Read More
The Wisconsin Dairy Products Assn’s 2019 Dairy Symposium will be held July 15-16 at The Landmark Resort, Door County, WI. The Dairy Symposium is a complete and comprehensive program focusing on issues impacting all dairy processors. There are two solid days of value involving exceptional program speakers, entertaining social events, a golf outing, and the opportunity to network with leading dairy executives in an upscale, resort setting. Read More
This workshop is designed for advanced level yogurt and fermented dairy product manufacturers and is a required part of the Dairy Extension Advanced Yogurt and Cultured Dairy Products Certificate Program. The course may also be taken as a stand-alone Advanced Science of Yogurt and Cultured Dairy products training.
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NIZO brings the spray drying course for professionals to the US market.For many years in a row NIZO initiates an extensive course on
the theory and practicalities in spray drying for its clients in the food industry. The course grew out into a reference point of quality,
giving participants understanding and inspiration improving their performance. Read More