This course is for experienced cheesemakers who want to expand their knowledge of milk chemistry, cheese chemistry, curd handling, and correcting manufacturing problems.

This two-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.

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.

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.

This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.

Learn about the basic scientific information and practical skills needed to understand and manufacture cheese. Includes one day of hands-on cheesemaking.

The Internationl Cheese Technology Exposition is an intesive  combination of morning seminars, two full afternoons.

This four-day short course covers all aspects of cheesemaking, cheese handling, packaging and sensory evaluation.

This one-day symposium will present the latest information on milk fat and health, and whey processing and utilization.

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.

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.

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.

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.

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.

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.

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