Certificate in Dairy Processing

May 3-July 26

☼ Registration is now open.

The Certificate in Dairy Processing is a dairy industry training program focused on providing promising plant workers and operators with a clear understanding of dairy plant processes. Administered by the Center for Dairy Research (CDR) and led by some of the leading experts in the field, the program will use a practical applications approach to educate students on the basic aspects of dairy processing. In particular, this hybrid course features a ten week series of modules covering key aspects of dairy processing through short, online learning sessions as well as a few hands-on activities. The ten module topics are outlined below. In addition, each participant will be assigned a mentor for the duration of the program.

Cost: $1000.00 | Location: Babcock Hall, Room 205, May 3, balance of course is online.
Register On-line & Payment On May 3, the class will be held at CDR. This all day orientation will also include some hands-on equipment training. Each student should bring the course confirmation to the class.

The Certificate in Dairy Processing online course will be composed of 10 modules each covering an important aspect of dairy product manufacturing.

Lodging is not included in the registration fee. Make your lodging reservation directly with the hotel/motel you select. As a convenience, shuttle service to Babcock Hall is provided by the hotel.
DoubleTree | 525 West Johnson Street | 608-251-5511
The Madison Concourse Hotel | One West Dayton Street | 800-356-8293
Best Western InnTowner | 2424 University Avenue | 800-528-1234

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Special note on campus parking: Parking on campus is highly restricted. If you need to park on campus August 30, you will need to make your own parking arrangements. Purchase a daily or half-day parking permit in advance by completing the online ordering form here: or by calling the Special Events Office at 608-262-8683. Please allow two weeks for processing. Inquiries about visitor parking can be sent to: visitor-parking@fpm.wisc.edu. If you are staying at a campus area hotel the night before, many offer free shuttle service to/from campus and an additional fee for parking can be avoided.
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Primary Contact:
Don Otter
1605 Linden Drive
Email dotter@cdr.wisc.edu
Registration Contact:
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
  1. Is the Program online, or is it at CDR, Babcock Hall, UW-Madison?
    The Program is a hybrid, online course. This means that all the content can be accessed online except for the Introductory session, which will be held in person at Babcock Hall in Madison, Wisconsin. During the ten week program, a new live-streamed lecture/discussion session will be held each Wednesday afternoon from 3-5pm central time, using a learning management system that allows interaction between all members of the program. This session will also be recorded for those unable to attend.
  2. Do participants have to attend the Introductory Session?
    Yes, the one-day session at Babcock Hall is a chance for participants to meet the coordinators and other participants, discuss backgrounds, motivations and aspirations and introduce the program. The first part of the day will be spent going over this information and the CDR IT expert will also be on hand to ensure each student has access to the learning management system. The second part of the day will include a practical course on Dairy Processing Equipment.
  3. What is the role of the mentor?
    As a part of this program, each participant will be assigned a mentor by their sponsoring company. The mentor provides additional guidance and support to the participants during the course. Ideally, this person should be a Master Cheesemaker or someone of similar qualifications.

Don Otter
Coordinator Certificate in Dairy Processing Program
With more than 30 years of experience in the dairy industry, Don has worked in both academic and industry settings. Originally from New Zealand, Don holds a Master’s of Science in Biochemistry and a Ph.D. in Chemical Engineering. After graduating, Don spent a combined 11 years working for a government research lab in his home country studying processing technologies for plant, animal and microbial products. He also consulted with the dairy industry regarding the processing of sheep, goat and deer milk. For 16 years, Don worked on various properties of whey proteins at the New Zealand Dairy Research Institute and Fonterra Research Center. Finally, for the past five years, Don has been lecturing at the University of Auckland in the Food Science program, working with 15 Ph.D. and Master candidates. Don is passionate about education and is looking forward to sharing his many years of experience with dairy processing employees.
Pone: (608) 220-9043 | email dotter@cdr.wisc.edu