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Details  In this all-grain brewing class, we'll show you how to make this classic lager style. The vast majority of beer consumed worldwide is either a Pilsner, or derived from the Pilsner style. It’s easy to see why they’re so popular – pale to straw...

October 2-6, 2023   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. The curriculum is designed to cater to a wide range of individuals, including experienced cheesemakers, employees in the dairy industry, regulatory inspectors, ingredient and equipment suppliers, chefs, and food enthusiasts. Throughout the course,...

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. Three...

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. This is a traditional short-course, with a blend of lectures, demonstrations and pilot plant activities. It also provides excellent opportunity for networking with Prof. Goff, U of G staff and...