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
This course will prepare participants to develop and implement an effective Pathogen Environmental Monitoring program that will achieve greater product safety and quality.
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.
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.
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.
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.
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.
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.
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 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.