About the Program
The Cornell Dairy Foods Extension certificate program offers dairy food processors training — large or small — in topic areas including dairy science, food safety systems, pasteurization, and processing courses. We offer certificates in five subject areas:
- The Science of Yogurt and Cultured Dairy Products (Basic and Advanced)
- Artisan Ice Cream and Frozen Desserts
- Fluid Milk Processing for Quality and Safety
- Membrane, Evaporation and Drying Technology
- The Science of Cheese Making (Basic and Advanced)
Dairy Science and Sanitation, one Food Safety course, and one Pasteurizer Course required
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.
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 multi-day course fulfills the FDA Requirements for FSMA Qualified Individual Training through the Food Safety Preventive Controls Alliance and AFDO.
This workshop is designed for small-scale dairy processors and covers the key areas related to vat pasteurization.
Choose one specialized course per certificate
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 the artisan ice cream manufacturer and will focus on types of frozen desserts, composition and physical properties, equipment, ingredients, sensory, food safety, and frozen dessert manufacture.
This workshop is designed for those involved and interested in the fractionation, separation, concentration and drying of dairy products and ingredients.
Advanced Core Courses
Three Courses Required
This course presents the process of writing and maintaining Standard Operating Procedures for both regulatory compliance and everyday employee usage.
Obtain an understanding of the SQF Code and how to implement these requirements in a food processing plant to achieve or maintain SQF Certification.
Master critical communication and leadership skills to effectively manage employees, establish priorities and delegate responsibilities while building awareness of team dynamics and how to engage employees through group problem-solving and decision making.
This course will prepare participants to develop and implement an effective Pathogen Environmental Monitoring program that will achieve greater product safety and quality.
Choose one advanced specialized course per certificate
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.