Short Course Listing
The DPTC Outreach Program is designed to provide educational programs that insure industry personnel are receiving the necessary continuing education to insure an effective, motivated and productive workforce (managers, supervisors, marketers, maintenance, sales, operators, etc.) in our nation's dairy processing facilities.In addition, specialized technical programs like the annual Dairy Ingredients Symposia provide a blend of new technology and marketing information to insure our industry remains at the forefront of innovation in dairy ingredients processing. The attendees gain valuable information that they can immediately apply to better do their specific job assignments. The producers benefit by knowing that a better educated workforce leads to improved quality and value during handling and processing their milk.
15th Annual Dairy Ingredients Symposium
Designed to provide an overview and update on the latest trends and issues in the marketing, science, manufacturing technology and application of dairy ingredients, including whey-derived and milk-derived concentrates and powders.
Location: The Stanford Court Renaissance San Francisco Hotel,
San Francisco, CA
February 21-22, 2013: $475
25th Annual Cheese Short Course I
Designed to teach each participant the basic scientific information and practical skills needed to understand and manufacture cheese. (includes 1 day of hands-on cheese making)
Location: Cal Poly Dairy Products Technology Center, San Luis Obispo, CA
March 19-22, 2013: $675
16th Annual Dairy Science and Technology Basics for the Farmstead/Artisan Cheesemaker
Basics of quality cheese manufacture with emphasis on artisan/farmstead cheese manufacture. Includes 1 day of hands-on cheese making activities, cheese sensory evaluation, and other considerations in starting a small scale cheese making business.
Location: Cal Poly Dairy Products Technology Center, San Luis Obispo, CA
September 17-20, 2013: $725
2nd Global Cheese Technology Forum
Co-organized with Utah State University and the American Dairy Products Institute, this is a 2-day opportunity to learn about and discuss the major issues of a growing cheese and whey industry.
Location: Peppermill Resort, Reno, NV
October 22-23, 2013: $450
Artisan/Farmstead Cheese Safety and Quality Training Workshop
This one-day workshop will provide key information on food safety specifically designed for artisan/farmstead cheesemakers. The workshop will review key aspects of micro-organisms most relevant to cheese safety. Best practices to maintain, monitor, and control cheese making operations to manage food safety concerns will be presented along with case studies to highlight specific practices important for artisan cheese making operations
Location: TBD
