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Introduction to Dairy Fermentations

University of Guelph, Canada University of Guelph Food Science Department 50 Stone Road East, Guelph, Ontario, Canada

Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties. It is also one of the more complex and evolving areas of cheese making technology. This 3-week, fully online course is an overview of lactic cultures … Continue reading

$1000

Affinage: The Art and Science of Maturing Cheese

Mons Fromager Affineur Ambierle, France

Learn the details of cheese maturing from facilities and equipment requirements, care, the life cycle of rind flora, how make processes relate to affinage, and more. Courses include classroom instruction, daily sensory analysis training for affineurs, and experiential learning including … Continue reading

$2800

Coffee, Tea, and Creamers: The Science and Art of Milk in Beverages

Chapman University - Keck Center for Science and Engineering 1 University Dr, Orange, CA 92866, Orange, CA, United States

Chapman University in Collaboration with the CA Dairy Innovation Center Presents: Coffee, Tea, and Creamers: The Science and Art of Milk in Beverages on January 16-17, 2024. Experts will share the tricks and tips of formulating coffee and tea beverages … Continue reading

$75 – $600

Vermont Cheese Council’s Business Miniversity

Online

This is like an “intro to managing or running a business” course. We hit on leadership, hiring, management, finance and margins, strategy, and marketing topics. Suitable for new (or up and coming) business owners/managers and/or those who have run/managed businesses … Continue reading

$100.00

Foreign Materials Prevention in Dairy Products

The Innovation Center for U.S. Dairy provides a pre-competitive forum for processors and Co-ops to openly share food safety best practices and has been convening senior experts from dairy companies to share their best ways to prevent foreign material in … Continue reading

Free