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
This workshop is intended for Artisan Cheese and Dairy Food Producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) compliant, preventive control (PC)-based, food safety plan for their facility.
CEU
Subject Area
Artisan Dairy Food Safety Plan CoachingSubject areas include:
- Food Safety Plan Development
- Hazards associated with dairy foods
This two-day course provides participants with a thorough understanding of the basic factors that influence microbial growth and survival in the food processing environment.
CEU
Subject Area
Food Microbiology Lab PracticesSubject areas include:
- Food safety and quality as related to pathogens of concern and spoilage organisms
- Techniques in testing
- Root cause analysis
- Whole genome sequencing
This 1/2-day (4 hour) course consists of self-paced online modules with knowledge checks at the end of each module that will cover basic food safety including Good Manufacturing Practices, Basic Microbiology, and Foodborne Illness, and Food Safety Programs.
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
This workshop is designed for small scale processors, restaurants and butchers who would like to develop or increase their value-added section meat sales and explore the basics of curing meats, meat science and non-meat ingredients.
CEU
Subject Area
Cured Meats ProcessingSubject areas include:
- Hands-on meats processing
- Food Safety
- Meat Mathematics
- Thermal Processing
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