In 1890 the first dairy foods short course in the United States was established at the University of Wisconsin-Madison. Since then, the College of Agricultural and Life Sciences, Department of Food Science, and the Wisconsin Center for Dairy Research have been leaders in research and outreach education beneficial to the dairy industry and consumers. The UW Food Science Department and Wisconsin Center for Dairy Research continue to provide quality outreach education to fit the expanded needs of the food industry in today’s environment. For general information about our short courses contact Joanne Gauthier, Email.

January 8-9, Milk Pasteurization
Sessions focus on spoilage and pathogenic bacteria, proper operation and maintenance of automated equipment and pumps, CIP systems, as well as proper cleaning and sanitation.

January 15-17, Batch Freezer Course
This course is designed to provide attendees with an in-depth exposure to the practice of manufacturing frozen desserts using batch freezers.

February 12-13, Dairy Field Reps
Course details posted when available.

February 26-27, Wisconsin Process Cheese Short Course | Video Overview
This two-day short course will cover the basic principles and practices for manufacture of pasteurized process and cold-pack cheese products.

March 18-22, Cheese Tech Short Course
This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.

April 28-May2, The World of Cheese Education from Pasture to Plate
A 4-day short course for culinary professionals, end users, distributors, retailers, and marketers. Course will cover aspects of cheesemaking, cheese handling, packaging and sensory evaluation.

May 7, Cleaning and Sanitation
This one–day hands-on workshop will cover the basics of cleaning and sanitizing dairy equipment and methods of monitoring cleaning efficiency.

May 8, HACCP
This one–day workshop will cover design and implementation of HACCP plans in dairy plants.

May 14-15, Applied Dairy Chemistry
This intensive two–day short course covers the chemistry of milk and milk products as they relate to specific dairy processing and control functions.

June 4-6, Cheese Grading Short Course
This intensive three-day course covers the principles and practices used in grading natural cheeses.

August 6-7, Milk Pasteurization
The biannual (January and August) Milk Pasteurization Process Control School focuses on topics such as system design and operation, spoilage and pathogenic microflora, operation and maintenance of equipment and pumps, CIP systems, as well as proper cleaning and sanitation. Registrants are expected to study the materials before attending and to take the exam at the end of the course.

September 10-11, Cultured Dairy Products
This two-day short course covers the basics of manufacturing yogurt, sour cream, kefir and specialty products.

September 24-26, Master Artisan Short Course

October 7-11, Cheese Tech Short Course
This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.

October 15-16, Dairy Ingredient Applications
The Dairy Ingredient Applications Workshop is a basic two-day course dealing with the issues of concentrated and dried milk and whey ingredients.

November 6-8, Cheese Grading Short Course, fall class
This intensive three-day course covers the principles and practices used in grading natural cheeses.

November 12-13, Dairy & Food Plant Waste Water Short Course | Video Overview
The Dairy & Food Plant Wastewater Short Course is a two-day short course designed to deal with issues of water usage in dairy and food plants and environmental issues involving wastes coming from dairy and food processing plants.

December 4-6, Ice Cream Makers Short Course
The Ice Cream Makers Short Course is designed to provide attendees with in-depth exposure to the practice of successfully manufacturing quality frozen desserts using modern industry-scale technologies. Lectures will cover fundamental concerns of quality evaluation, manufacturing, and processing procedures.