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. Our team can work with you to choose the best courses to keep your training up-to-date and suggest courses for the plants that you regulate.
Entry-level courses in food safety and pasteurization help to lay the foundation for safe food production.
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.
This multi-day course fulfills the FDA Requirements for FSMA Qualified Individual Training through the Food Safety Preventive Controls Alliance and AFDO.
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.
Specialized and Advanced Level Courses
These value-added courses teach to basics of safe processing.
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 those involved and interested in the fractionation, separation, concentration and drying of dairy products and ingredients.
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.
Specialty and Regulatory Training
Specialized food processing, food processing, state regulatory and federal regulatory trainings.