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Calendar of Events 
Mark your calendar to join us at any of the Dairy Management Inc.(DMI) events listed below. You’ll learn about the latest innovations in dairy and how we can support you with product research, dairy ingredients information, product development, applications, market insights, nutrition research and more.
Event DateEvent NameDescriptionLocationContactLink
2/23/10
to 2/26/10
Advanced Cheesemaking Course
This course is for experienced cheesemakers who want to expand their knowledge of milk chemistry, cheese chemistry, curd handling, and correcting manufacturing problems.
Western Dairy Center, Utah State University, Logan, Utah(435)797-2106, westcent@usu.edcRegister
2/23/10
to 2/24/10
Wisconsin Process Cheese Short Course
This two-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.
University Wisconsin Madison Microbial Sciences, Ebling Hall, Room 1220John Jaeggi, (608)262-2264 Event brochure and enrollment
3/2/10
to 3/3/10
2010 Dairy Ingredients Symposium
The 12th annual Dairy Ingredients Symposium is the food and beverage industry's opportunity to access new and comprehensive technical and marketing information on dairy ingredients.
InterContinental Mark Hopkins, San Francisco, CAMary Higgins (773)499-9599, Mary.Higgins@rosedmi.com or Laurie Jacobson (805)305-5056, ljacobso@calpoly.eduRegister
3/2/10
to 3/3/10
FRI Better Process Cheese School
This two-day course covers LACF regulations relevant to shelf-stable process cheese manufacture. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, and more.
University of Wisconsin-Madison, Ebling Symposium Center, Microbial Sciences buildingKathy Glass, FRI Associate Director, (608)263-6935, kglass@wisc.eduRegister
3/22/10
to 3/26/10
Wisconsin Cheese Technology Short Course
This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.
University of Wisconsin-Madison, Madison, WICall (608) 262-0275 or (608) 263-2208For information
3/23/10
to 3/26/10
22nd Annual Cheese Short Course
Learn about the basic scientific information and practical skills needed to understand and manufacture cheese. Includes one day of hands-on cheesemaking.
Cal Poly Dairy Products Technology Center, San Luis Obispo, CALaurie Jacobson (805)305-5056, ljacobso@calpoly.eduRegister
4/20/10
to 4/22/10
2010 International Cheese Technology Expo
The Internationl Cheese Technology Exposition is an intesive  combination of morning seminars, two full afternoons.
Alliant Energy Center, Madison, Wisconsin(608) 828-4550For information
5/2/10
to 5/6/10
The World of Cheese Education from Pasture to Plate
This four-day short course covers all aspects of cheesemaking, cheese handling, packaging and sensory evaluation.
University of Wisconsin-Madison, Madison, WI(608)265-6469Register
5/12/10
to 5/12/10
Symposium on Milk Processing
This one-day symposium will present the latest information on milk fat and health, and whey processing and utilization.
Western Dairy Center, Utah State University, Logan, Utah(435)797-2106, or visit westcent@usu.eduRegister
5/17/10
to 5/19/10
Quality Control Workshop (HACCP prerequisite)
This workshop will provide the necessary training to insure solid, basic understanding of current good manufacturing practices as a prerequisite for a successful HACCP program. Covers topics such as sanitation operating procedures, product identification & traceability, preventive maintenance and education and employee training.
Western Dairy Center, Utah State University, Logan, Utah(435)797-2106, westcent@usu.eduRegister
5/18/10
to 5/19/10
Applied Dairy Chemistry Short Course
This is a two-day short course covering the chemistry of milk and milk products as they relate to specific dairy processing and control functions.  It will provide a better understanding of the chemical and physical changes taking place during processing and storage of dairy products and how these may impact the overall quality.
University of Wisconsin-Madison, Babcock Hall, Madison, WI(608)263-1672Register
5/19/10
to 5/21/10
Advanced Sanitation Workshop
This in-depth three day advanced training program is for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation.
Western Dairy Center, Utah State University, Logan, Utah(435)797-2106, westcent@usu.eduRegister
5/24/10
to 5/25/10
Statistical Process Control Workshop
Statistical process control is a tool used to control quality and improve business success. During this course, participants will learn about the history of SPC, variation, control charts, run charts and a variety of statistical tools. Using real life examples, participants will have a broad, basic understanding of the SPC tools used in the business world.
Western Dairy Center, Utah State University, Logan, Utah(435)797-2106, westcent@usu.eduRegister
5/25/10
to 5/28/10
HACCP Workshop
HACCP is an internationally recognized food safety system. This course will provide training to develop and implement a HACCP system. The course will focus on dairy and juice. Participants will receive help designing a plan for their company.
Western Dairy Center, Utah State University, Logan, Utah(435)797-2106, westcent@usu.eduRegister
6/2/10
to 6/3/10
SFQ Workshop
The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits.
Western Dairy Center, Utah State University, Logan, Utah(435)797-2106, westcent@usu.eduRegister
6/8/10
to 6/10/10
Behavioral Based Food Safety Workshop
This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process
Western Dairy Center, Utah State University, Logan, Utah(435)797-2106, westcent@usu.eduRegister
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