In 1890 the first dairy foods short course in the United States was established at the University of Wisconsin-Madison.
The Center for Dairy Research and the University of Wisconsin-Madison Department of Food Science have continued that leadership role in outreach education, training dairy industry employees from around the globe in dairy product manufacturing, food safety, cheese grading, beverages, dairy ingredient applications, various cheese-related topics, and membrane processing.
CDR Short Courses
The Center for Dairy Research is proud to carry on the century old UW tradition of dairy foods education, offering more than 15 public short courses and dozens of company specific training courses annually. We invite you to view this video to learn more about the short course program.
Master Artisan course
Dairy Protein Beverages
Dairy Ingredient Applications
Buttermakers license prep course
Certificate in Dairy Processing
Dairy Ingredient Manufacturing
Cultured Dairy Products
Food Safety (HACCP) Workshop