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Food Science Faculty

Keith Warriner

Keith Warriner gained a 1st Class BSc (Hons) in Food Science specializing in food microbiology from Nottingham University, UK and PhD in Microbial Physiology at the University of Wales Aberystwyth. In 1994 he joined the University of Manchester and developed reagentless sensors designed for...

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About the Department of Food Science

The Department of Food Science offers diverse and highly rated educational programs, including a Distance Education Certificate, Short Courses in Dairy, Wheat, and Meat Processing, and of course Undergraduate and Graduate programs.

Short Courses

Cheese Making Technology

Learn the scientific and technological principles of cheesemaking through interactive lectures, and apply them in hands-on Cheesemaking laboratories. In this course, you'll explore the manufacturing of Cheddar, Provolone, Gouda, Colby, Havarti, Ricotta, Feta, Camembert, Romano, Swiss-type and frying and processed cheese.

Who Should Attend

Production and research dairy personnel
Managers of dairy processing companies
Ingredient suppliers
Government personnel
And anyone else wanting to know about cheese

Updates

Healthy chocolate? Sweet! - The Globe and Mail

In The Globe and Mail - Associate professor Robert Lencki and research associate John Craven of the university’s dep