The Science of Yogurt and Fermented Dairy Products (Basic Level)

This workshop is designed for yogurt and fermented dairy product manufacturers and is a required part of the Dairy Extension Basic Yogurt and Fermented Dairy Products Certificate Program.  The course may also be taken as a stand-alone Science of Yogurt and Fermented Dairy products training. 

The course begins with an on-line lecture component and is followed by hands-on sessions on-campus.The workshop will provide attendees with information in key areas related to milk quality and its impact on finished dairy products, product evaluation and defects, ingredients in cultured dairy products, and product processing and formulation. 

Tuition is $600.00 for in-state registrants -- $725.00 for out of state registrants.   Enrollment is limited to the first 20 participants.Course earns 2 CEUs.

Workshop Dates:  May 31-June 1, 2017

Location:  Oregon State University, Wittecombe Hall, Corvalis, OR


Syllabus
Registration
 

Workshop Dates:  June 6-7, 2017

Location:  Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853


Syllabus
Registration
Lodging Information
Parking Information    
Dairy Certificate Program
 

For additional information/questions regarding the workshop, please contact Louise Felker (607) 255-7098; lmf226@cornell.edu