Core Courses

Explore the basic principles of dairy science and dairy regulations in this semiannual course tailored to dairy processing personnel. 

Certificate CEU

Accredited HACCP

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.

Certificate CEU

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.

Certificate CEU

Specialized Courses

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. 

Certificate CEU

This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making including processes and methodology.

Certificate CEU

This workshop is designed for yogurt and fermented dairy product manufacturers with a focus on cultures, processing, and food safety.

Certificate CEU

Vat Pasteurizer

This workshop is designed for small-scale dairy processors and covers the key areas related to vat pasteurization.

Certificate CEU

This workshop is designed for those involved and interested in the fractionation, separation, concentration and drying of dairy products and ingredients.

Certificate CEU

Advanced Courses

This workshop is designed for advanced level cheese manufacturers or others interested in the advanced concepts of cheesemaking including advanced chemistry and processing.

Certificate CEU

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.

Certificate CEU