Our courses are ideal for you as Extension Educators to build upon your knowledge as well as for the stakeholders that you serve.
The Dairy Extension program offers a core curriculum that covers basic dairy science and food safety, along with more specialized courses in cheese, cultured products such as yogurt, and fluid milk. The content ranges from basic concepts such as the composition of milk, through techniques for handling and testing the products at each step of the manufacturing process, up through highly sophisticated data-analysis tools for ensuring product quality.
These courses are the backbone of our training programs: perfect for beginners and existing businesses.
Explore the basic principles of dairy science and dairy regulations in this semiannual course tailored to dairy processing personnel.
This workshop is designed to provide comprehensive instruction on the development of HACCP based food safety programs for dairy operations that should apply to juice and other foods as well.
Entrepreneurs often want to market the next great cheese or yogurt product. These courses give them the basics of processing and food safety.
This workshop is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks.
This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making including processes and methodology.
This workshop is designed for yogurt and fermented dairy product manufacturers with a focus on cultures, processing, and food safety.
This workshop is designed for those involved and interested in the fractionation, separation, concentration and drying of dairy products and ingredients.
One of the most important aspects of food safety is pasteurization. These courses provide training on safe processing and food safety.
Obtain an overview of the design, operation, cleaning and maintenance of High Temperature Short Time (HTST) systems in this workshop designed for those involved with milk pasteurization and offered three times each year.
This workshop is designed for small-scale dairy processors and covers the key areas related to vat pasteurization.
Working with a processor that would like to scale up their business? These courses help processors go to the next level.
This workshop is designed for advanced level cheese manufacturers or others interested in the advanced concepts of cheesemaking including advanced chemistry and processing.
This workshop will provide attendees with information in key areas related to advanced microbiology, chemistry in fermented milk and dairy product production, along with advanced sensory product evaluation, safety and quality assurance.
Additional Training Opportunities
These courses focus on more specialized food safety and processing training — a perfect addition to certificate program courses.