CDR Short Courses
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.
2009 Short Courses
December 1–3, Ice Cream Makers Short Course
This three–day short course is for those involved in or interested in the manufacture of frozen desserts.
2010 Short Courses
January 5–6, Milk Pasteurization and Process Control School
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.
February 23–24, Wisconsin Process Cheese Short Course
This two-day short course will cover the basic principles and practices for manufacture of pasteurized process and cold-pack cheese products.
March 2-3, Better Process Cheese School #8211; Processing Controls for Shelf-Stable Pasteurized Process Cheese Product Manufacture,
Sponsored by UW Food Research Institute.
March 22–26, Wisconsin Cheese Technology Short Course
This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.
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.
This one–day hands-on workshop will cover the basics of cleaning and sanitizing dairy equipment and methods of monitoring cleaning efficiency.
This one–day workshop will cover design and implementation of HACCP plans in dairy plants.
This intensive two–day short course covers the chemistry of milk and milk products as they relate to specific dairy processing and control functions.
This intensive two-day course covers the principles and practices used in grading natural cheeses.
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.
This occurs in odd numbered years.
Details coming soon, please check back!
This 5–day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.
Details coming soon!
This intensive two–day course covers the principles and practices used in grading natural cheeses.
Details coming soon.
This three–day short course is for those involved in or interested in the manufacture of frozen desserts.
