July, 2008 - June, 2009
Short Course Schedule

Department of Food Science,
University of Wisconsin-Madison

2008

Milk Pasteurization and Control School, Aug. 5-6 — The latest on thermal processing of dairy foods for those with prior knowledge of HTST pasteurizers. Program Coordinator: Dr. Scott Rankin, (608) 263-2008.

Cheeses of Ireland and the UK, Sept. 9-10 — A Master Cheesemaker course covering the production of cheeses from acid, crumbly and farmstead to British Blues. Program Coordinators: John Jaeggi, (608) 262-2264 & Dean Sommer, (608) 265-6469.

Wisconsin Cheese Technology Short Course, Oct. 6-10 — This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking. Program Coordinators: Dr. Mark Johnson, (608) 262-0275 & Bill Wendorff, (608) 263-2015.

Dairy Ingredient Manufacturing Workshop, Oct. 28-29 — This two-day course will cover the basics of processing milk and whey through the use of membrane technology and spray drying processes. Program Coordinators: Dr. Karen Smith (608) 265-9605 & Bill Wendorff, (608) 263-2015.

Cheese Grading and Evaluation Short Course, Nov. 4-5 — This intensive two-day course covers the principles and practices used in grading natural cheeses. Program Coordinator: Dr. Scott Rankin, (608) 263-2008

Ice Cream Makers Short Course, Dec. 3-4 — This three-day short course is for those involved in or interested in the manufacture of frozen desserts. Coordinator: Dr. Scott Rankin, (608) 263-2008.

2009

Milk Pasteurization and Process Control School, Jan. 6-7 — The latest on thermal processing of dairy foods for those with prior knowledge of HTST pasteurizers. Program Coordinator: Dr. Scott Rankin, (608) 263-2008.

Wisconsin Process Cheese Short Course,> Feb. 24-25 — This two-day short course will cover the basic principles and practices for manufacture of pasteurized process and coldpack cheese products. Program Coordinators: Dr. Bill Wendorff, (608) 263-2015 & John Jaeggi (608) 262-2264.

Wisconsin Cheese Technology Short Course, Mar. 23-27 — This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking. Program Coordinators: Dr. Mark Johnson, (608) 262-0275 & Bill Wendorff, (608) 263-2015.

The World of Cheese from Pasture to Plate, May 3-7 — 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. Program Coordinator: Dean Sommer, (608) 265-6469

Wisconsin Cleaning and Sanitation Workshop, May 12 — This one-day hands-on workshop will cover the basics of CIP (cleanin- place) and manual cleaning plus methods of monitoring cleaning efficiency. Program Coordinator: Dr. Bill Wendorff (608) 263-2015.

Dairy HACCP Workshop, May 13 — This one-day workshop will cover design and implementation of HACCP plans in dairy plants. Program coordinator: Marianne Smukowski, (608) 265-6346.

Applied Dairy Chemistry Short Course, May 19-20 — This is an intensive 2-day short course covering the chemistry of milk and milk products as they relate to specific dairy processing and control functions. Program Coordinator: Dr. Scott Rankin, (608) 263-2008.

Wisconsin Cheese Grading and Evaluation Short Course, June 2-3 — This intensive two-day course covers the principles and practices used in grading natural cheeses. Program Coordinator: Dr. Scott Rankin, (608) 263-2008.

 

For more information on any of these short courses, contact the Program Coordinator or visit our websites at:
http://www.cdr.wisc.edu/courses/
http://www.wifirst.wisc.edu/workshops.htm