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OSU Dairy Extension Courses

Posted by ODI Secretary | On: Dec 30 2017

osu_logoThe OSU Dairy Foods Extension Program is pleased to announce two upcoming short courses that we organize in collaboration with the Cornell Dairy Certificate Program. Both courses are hybrid courses that involve initial self-guided study in dairy science through online modules followed by 1.5-day training at the OSU campus. Attendees must pass a test at the end of the course to qualify for the certificate. Please sign up early for the courses to allow enough time to complete the online modules. Target audiences are plant employees who do not have dairy or food science degrees and need additional dairy science knowledge to excel in their positions. These are basic introductory courses with a strong focus on practical applications.

  • Dairy Science and Sanitation, March 6-7, 2018The course consists of online lecture sessions that will cover basic dairy science, including composition of milk, dairy microbiology, and dairy food safety, as well as an overview of dairy regulations. Participants will also learn through hands-on sessions the basics of cleaning and sanitizing principles, unit operations — both raw milk production and receiving, and dairy processing, plant equipment and design, general control of pathogenic and spoilage microorganisms, in-depth information on cleaning and sanitizing chemicals, their properties and applications, and a discussion on CIP and COP systems.

Registration: https://dairyextension.foodscience.cornell.edu/content/0306-0718-dairy-science-sanitation-workshop-oregon-state-university

  • The Science of Yogurt and Fermented Dairy Products, May 15-16, 2018The course begins with an online 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. New this year, we are including demonstrations on the impact of starter cultures, stabilizers, milk fat content, end pH, stirred vs set, incubation temperature, and more. Registration:https://dairyextension.foodscience.cornell.edu/content/0515-162018-science-yogurt-basic-level-oregon-state-university

Other dates to remember: