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New Dairy Foods Food Safety webinar coming July 9

June 23, 2025

Join the husband-and-wife team, Rich and Heather Draper, of the Ice Cream Club Inc., who have implemented food safety practices for more than 40 years, as well as Tim Stubbs, senior vice president of Food Safety and Product Research at the Innovation Center for U.S. Dairy, for this fascinating and educational webinar.

Food Safety Summit premieres education lineup

December 19, 2024

The highly anticipated educational experience for food industry professionals will feature over 20 interactive sessions, workshops, and certification courses designed to address the most pressing food safety challenges and provide actionable solutions.

Down on the farm

Food safety courses for artisan and farmstead cheesemakers start Oct. 11

Classes are scheduled for Seattle; Macon, Ga.; Northwood, Iowa; and Harrisburg, Pa.

September 28, 2013

The Innovation Center for U.S. Dairy has established numerous workshops around the country to address best practices focusing on artisan/farmstead cheesemakers as well as state/federal regulatory officials.

Food safety

IDFA, Chestnut Labs develop lab training program for food safety

The partners want dairy quality assurance managers, technicians, lab personnel, microbiology technicians and others responsible for ensuring food safety to remain on the cutting edge of food safety testing best practices and requirements.

August 27, 2013

The International Dairy Foods Association and Chestnut Labs will offer a hands-on laboratory training program designed specifically for all dairy industry personnel with food safety responsibilities.

Dairy Foods promotes Food Safety Summit, membrane technology course

January 16, 2013

Dairy Foods has become the exclusive dairy publication media partner for the annual Food Safety Summit, and the magazine is again presenting the Practical Membrane Technology Short Course.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.