Past Events

Developed with support from Neogen, one of the foremost providers of rapid methods for the food, beverage and agriculture industries, this highly interactive hands-on workshop combines concepts with real-world applications. Participants will learn best practices in food microbiology testing including sample preparation and investigatory methods. In addition, you will have the opportunity to network and share best practices with other food safety professionals.

In this 4.5-day course, participants will gain a comprehensive understanding of the scientific and technological principles of cheesemaking. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques. Develop your cheesmaking skills by creating 12+ cheeses from start to finish.

Food Science Seminare Phytochemicals for health benefical effects in animals and humans Presentation by Dr. Julian Weghuber  

Botulism in Canada Speaker:

In this all-grain brewing class we'll show you how to make this traditional Bavarian Märzen.

Join our 2-Day Master Class and dive into the world of authentic Latin American cheeses!  

This course focuses on the science and technology of ingredients, formulations, processing, and quality issues of ice cream production. It is intended for those from either artisanal and small-scale processing or mid to large-scale ice cream operations - both scales of production are covered, as well as suppliers and regulators wanting to understand ice cream processing at an in-depth level.

Details  In this all-grain brewing class we'll show you how to make this traditional Irish ale.

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 as well as secondary cultures such as white and blue molds in the context of the manufacture of cheese and other fermented dairy products. Participants will join a series of online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments. 

This course focuses on the science and technology of ingredients, formulations, processing, and quality issues of ice cream production. It is intended for those from either artisanal and small-scale processing or mid to large-scale ice cream operations - both scales of production are covered, as well as suppliers and regulators wanting to understand ice cream processing at an in-depth level. All of the course materials, including the course manual, several VoiceOver PowerPoint slideshow lectures, and videos and other audio files, will be available online for review.