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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Preventive Controls for Human Foods – Dairy Foods Processing
Penn State University 252 Food Science Building, University Park, PAThe Preventive Controls for Human Foods – Dairy Foods Processing course provides standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA). In addition to the Food Safety and Preventive … Continue reading
Affinage: Techniques, Microbes, and Facilities with Peter Dixon
Westminster Artisan Cheesemaking 131 West Parish Hill Rd, Westminster West, VT, United StatesExplore the craft of cheesemaking, ripening, and grading cheese for sale from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the … Continue reading
Advanced Cheesemaking: Simplifying Difficult Cheeses with Peter Dixon
Westminster Artisan Cheesemaking 131 West Parish Hill Rd, Westminster West, VT, United StatesAdvanced Cheesemaking is a six day intensive designed for cheesemakers who own or work for small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality. The focus is on making, … Continue reading
National Grilled Cheese Day Celebration
VA, SpainJoin Brooklyn Slate Company in celebrating America’s favorite sandwich! In collaboration with Grilled Cheese Social, we’re serving up grilled cheese sandwiches highlighting our favorite American cheeses and toppings. We’re not saying it’s the greatest thing since sliced bread, but it’s … Continue reading
Practical Cheesemaking: Rooting Out Defects At The Vat with Peter Dixon
William Cofield Cheesemakers 6780 McKinley Street #110, Sebastopol, United StatesJoin Peter Dixon for two days of hands-on cheesemaking at William Cofield Cheesemakers. Take part in an in-depth discussion of defects as we make a soft-ripened, bloomy-rind and a washed-curd, semi-hard cheese. Discussion will begin with defects caused by poor … Continue reading
Introduction to Artisan Cheesemaking: Milk to Make to Market with Peter Dixon
Westminster Artisan Cheesemaking 131 West Parish Hill Rd, Westminster West, VT, United StatesThe Fundamentals of Cheesemaking: 6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business. This session includes hands-on cheesemaking as well as lecture and discussion about cheese aging; facilities, equipment, and creamery design; regulations; sanitation and food safety, … Continue reading
Artisan Hands-On Basic Cheesemaking WorkshopJune
MI, United StatesJoin instructors Josh Hall, Barbara Jenness, Gary Smith and William Robb in this three-day class designed for people who have never made cheese before and those who want to improve their skills in order to enter the cheese business. Participants … Continue reading
Webinar — Industrial Cybersecurity: How to Get Started and Why it Matters to Food & Beverage Producers
Food and beverage production is a rapidly changing industry, incorporating increased automation, centralized Manufacturing Intelligence (MI), and interdependent supply chains. This and the complexities of these networked systems serves to amplify cybersecurity threats and vulnerabilities, creating risks to production and … Continue reading
ACS Annual Conference
Richmond Convention Center 403 N. Third St, Richmond, VirginiaSave the date for the ACS Annual Conference!
CHEESE with KIDS
Successful Cheesemaking® Classes with Merryl Winstein 1922 Yale Ave., St. Louis (Maplewood), MO, United StatesBring kids and make quick cheeses like Queso Blanco and Yogurt. Hands-on, everyone learns.