Specialized Training Programs
The Dairy Foods Extension program offers specialty training courses beyond our certificate program. Courses focus on:
- Environmental monitoring and food safety
- Specialty food processing
- Special topics
Food Safety
This course will prepare participants to develop and implement an effective Pathogen Environmental Monitoring program that will achieve greater product safety and quality.
Certificate CEU
Subject Area
Pathogen Environmental MonitoringSubject areas include:
- Pathogens of concern
- Importance of environmental sampling programs
- Mitigation steps and corrective actions
Dairy processors that manufacture shelf-stable, thermally processed low-acid and acidified low-acid foods in hermetically sealed containers must comply with the requirements established by the FDA in Title 21 of the Code of Federal Regulations, Parts 108 and 113.
The regulations specify that all operators of aseptic processing and packaging systems, as well as container closure inspectors, must be under the operating supervision of trained supervisors who have satisfactorily completed the prescribed course of instruction. The FDA-approved Better Process Control School for aseptic systems is designed to meet this requirement, following the 9th edition of the curriculum.
This course covers all critical aspects to ensure the safety and stability of aseptically processed and packaged dairy foods, including shelf-stable beverages, smoothie creams, ice cream bases, creamers, and more
CEU
This workshop provides participants with the knowledge and practical experience to effectively use Artificial Intelligence (AI) tools to develop key components of a food safety management system, including Standard Operating Procedures (SOPs), policies, training materials, and system verification activities. The course addresses the responsible and ethical use of AI and how these tools can improve efficiency, standardization, and accessibility while maintaining compliance with food safety regulations and audit standards.
CEU
Careers
AI in Food SafetyAttendees will gain hands-on experience using AI to generate document drafts, experiment with different strategies for prompt engineering for precise and context-aware outputs, and understand how different technical approaches (e.g., inference with large language models, retrieval-augmented generation, fine-tuning) can enhance document quality and consistency. The course also covers the ethical use of AI so that participants are prepared to integrate AI safely and responsibly into their documentation workflows.
The course will conclude with a breakout in which participants can workshop a document of their choice independently with instructor consultation and support. This course is designed for beginner to intermediate users of AI—no coding or technical background is required.
Food Quality
Obtain an understanding of the SQF Code and how to implement these requirements in a food processing plant to achieve or maintain SQF Certification.
CEU
This course is intended for quality, technical and managerial staff working in food manufacturing who seek to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF Quality Code.
CEU
Subject Area
SQF Quality Management SystemsSubject areas include:
- Food Quality
- Product Quality Parameters
- Quality Management
Specialty Food Processing
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.
Certificate CEU
Subject Area
Introduction to Artisan Ice Cream and Frozen DessertsSubject areas include:
- Ice cream-making equipment
- Frozen dessert food safety
- Flavor composition
- Ice cream sensory
- Ice cream production
In this workshop, participants will apply scientific principles to craft six varieties of cheese from pasteurization through curing.
CEU
Subject Area
Specialty Cheese MakingSubject areas include:
- Hands-on cheese production
- Milk quality
- Affinage
- Sensory Evaluation
Learn more about cheddar and mozzarella grading in accordance with USDA standards.
CEU
Special Topics
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.
Certificate CEU
Subject Area
Leadership Skills for Success: Dairy & Food Processing Plant Front Line Superv…Subject areas include:
- Team Dynamics
- Problem-solving strategies
- Relationship Management
- Workplace Communications
This workshop provides training in the basic components of sensory evaluation including psychological consideration in sensory analysis, physiology of sensory perception, reviewing the components of flavor, and exploring flavor and texture attributes during hands-on sensory sessions.
CEU
Subject Area
Sensory Immersive Experience: Dairy FoodsSubject areas include:
- Physiology of Sensory Perception
- Flavor Attributes
- Texture Attributes
This workshop is designed to give participants the tools on how to prepare and run their best GFSI audit.
CEU
Subject Area
Improving Your Audit OutcomesSubject areas include:
- Audit prep
- Record review
- Facility readiness
- Root Cause Analysis
This course presents the process of writing and maintaining Standard Operating Procedures for both regulatory compliance and everyday employee usage.
Certificate CEU
Subject Area
SOP and Technical WritingSubject area include:
- Document Systems
- Tense and word choice
- Writing effective documents
- Review and Revision
- Compliance
The three-day program offers a combination of lectures and practical applications on basic bacteriological and chemical methods used in Grade A milk laboratories
CEU
Careers
Dairy Lab Analyst TrainingThese include cultural procedures, plating, detection of inhibitory substances, abnormal milk testing, phosphatase testing, and other procedures important to quality control in laboratories. The techniques and methods taught are those required by the NCIMS/FDA Grade A Milk Program.
The program is open to people in regulatory, industry, and others allied with the dairy industry.
This workshop will give participants an understanding of the fundamentals of navigating labeling regulations. With allergens being the primary cause of food recalls, it’s imperative that allergen labeling is understood and correctly implemented. It’s also important to recognize that required labeling regulations span beyond allergens.
CEU
Careers
Fundamentals of LabelingThis one-day workshop will provide attendees with an understanding of the labeling requirements for dairy products, ranging from label creation to compliance enforcement. Participants in regulatory, research & development, quality assurance, procurement, marketing, and operational roles are encouraged to attend. This workshop applies to dairy processors of any size as well as entrepreneurs. Discussion content will include requirements per the Code of Federal Regulations (CFR), regulations specific to NYS, and essential considerations from the Pasteurized Milk Ordinance (PMO). This workshop will focus on the fundamentals, while also exploring real-life examples. Participants from all experience levels within NYS and beyond are welcome to attend. No prerequisites are required.