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Short Courses

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.

Cheese

Cheesemaking 101
Processed Cheese
Cheese Technology
Master Artisan course
Cheese Grading

Dairy Proteins

Dairy Protein Beverages
Dairy Ingredient Applications

Butter

Butter Manufacturing
Buttermakers Apprenticeship
Buttermakers license prep course

Processing

Certificate in Dairy Processing
Dairy Ingredient Manufacturing

Cultured Dairy Products

Cultured Dairy Products

Food Safety (HACCP) Workshop

Food Safety (HACCP) Workshop

Short Course Contact

Communications, Master Cheesemaker

Joanne Gauthier

Senior Outreach Specialist

608-695-9729

Administration, Communications

Debra Wendorf Boyke

Senior Management Team, Outreach Program Manager, Communications Coordinator

608-262-2217