The Center for Dairy Research is here to help with all aspects of dairy processing training.CDR’s experts lead short courses and trainings on cheese, dairy ingredients, processing, safety & quality and more. Here is a look at some of the upcoming Short Courses and Trainings. For a complete list, visit the CDR Short Courses webpage.
HACCP Certification Workshop (in-person)
May 1-2, Babcock Hall | registration closes April 17
This training program covers the basic concepts and steps of the Hazard Analysis Critical Control Point (HACCP) method for evaluating, identifying, and controlling hazards. The workshop is accredited by the International HACCP Alliance and is tailored to benefit dairy processors. More Information»
Buttermaking Comprehensive (in-person)
June 18-20, Babcock Hall | registration closes June 4
Learn the fundamentals of buttermaking along with topics on buttermilk, microfixing and defects. The course is designed for buttermakers who want to learn, or confirm their understanding of, the basics of butter while experiencing sensory, evaluation, hands-on labs and various applications of butter. More Information»
Dairy Ingredient Fundamentals (in-person)
September 10, Babcock Hall | registration opens July 16
This introductory course will cover the manufacture of dairy ingredients and their many applications in the food, pet, cosmetic, and pharmaceutical industries. The sessions include information on a variety of dairy ingredients including whey, permeate, milk protein, whey protein, and lactose. This course is designed for product developers that work with dairy ingredients or food industry professionals interested in learning more about dairy processing and ingredients. More Information»
Dairy Protein Beverage Applications (in-person)
September 11-12, Babcock Hall | registration opens July 16
This two-day course covers beverages containing dairy proteins including milk proteins, casein, and whey. Topics range from ingredient formulation and processing to stabilization of neutral and acidic beverages stored at refrigerated or ambient temperature. The course is designed for product developers, processors, and beverage manufacturers interested in using milk proteins or learning more about their functionalities. More Information»
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