In response to COVID-19, and to help promote industry events and awareness, we’ve temporarily waived the membership requirement to post events to our industry Event Calendar.
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Cheesemaking
2-Day Practical Cheesemaking
OSU Food Innovation Center 1207 NW Naito Parkway, , OR 97209, Portland, OR, United StatesPresented by the OSU Food Innovation Center and the OSU Arbuthnot Dairy Center A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $579.00 per person including lunch both days. Day One … Continue reading
Advanced Cheese Making Short Course
WSU Creamery 2035 NE Ferdinand’s Lane, Pullman, United StatesSince 1986, the WSU Creamery has been presenting the Cheese Making Short Course. This course is designed for experienced cheese makers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production … Continue reading
Pasteurization Workshop
WSU Creamery 2035 NE Ferdinand’s Lane, Pullman, United StatesThis 3-day class on pasteurization covers vat, basic HTST systems, and on the 3rd day HHST. Additional discussions on magnetic flow timed systems and systems with auxiliary equipment are included. Hands-on activities are conducted in the WSU Creamery Facilities. Course … Continue reading
Pasta Filata Cheese Master Course
University of Guelph, Canada University of Guelph Food Science Department 50 Stone Road East, Guelph, Ontario, CanadaDuring this 3-day course, participants will learn the scientific and technological principles of making pasta filata cheeses through lectures, discussions, and hands-on cheesemaking. Participants will learn about the markets and varieties of pasta filata cheese, the ingredients and manufacturing processes, … Continue reading
Cultured Dairy Products Short Course
Penn State University 252 Food Science Building, University Park, PAGain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of cream … Continue reading
Hands-On Cheese Workshop (2-day)
TMK Creamery 27221 South Dryland Road, Canby, OregonA two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $679.00 per person including lunch both days. Day one dives into the basics components necessary to make cheese and day two goes … Continue reading
Hands-On Cheese Workshop
TMK Creamery + TMK Distillery 27221 South Dryland Road, Canby, OR, United StatesA two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $679.00 per person including lunch both days. Day One dives into the basics components necessary to make cheese. Day Two goes deeper … Continue reading
Science and Art of Cheese Making Short Course
Penn State University 252 Food Science Building, University Park, PAFarmstead and artisan dairy processors and others interested in small-scale commercial cheese making, that take this course will gain knowledge of the materials and processes used to make cheese and learn techniques to improve their business. This 4-day course begins … Continue reading
4th Annual Ice Cream Tech Conference
1207 Northwest Naito Parkway Portland, OR 97209 1207 Northwest Naito Parkway Portland, OR 97209, Portland, OR, United StatesA two-day short course focused on bench-top formulation and pilot scale production of ice cream, featuring hands-on ice cream formulation. Course fee is $599.00 per person including lunch both days. Early bird tickets with a discount of $100 are available. … Continue reading
Artisan Cheesemakers Winter Conference
OnlineThis two-day virtual/online event hosted by the Vermont Cheese Council is designed to provide exposure to new ideas and educational experiences for artisan cheesemakers – to help them advance their cheesemaking and business practices, as well as our industry as … Continue reading