Upcoming Events

This course is intended to equip cheese makers with a working knowledge of food safety concepts and how to implement food safety preventive control plans. The class will learn how to assess the risk associated with various cheese making processes, and how to mitigate risk via good manufacturing practices (pre-HACCP) including effective cleaning and sanitation protocols, and HACCP based hazard control. The technical principles of quality assurance in the cheese industry will also be discussed. Finally, the course includes training on the regulations and policies that govern cheese making in...

Non-fresh cheeses develop their sensory profile during ripening while ripening agents change cheese components based on curd composition, environment control, salting and surface treatments, and packaging to deliver a wide range of flavours, aromas, textures, and appearance that define cheese quality. During this 3-weeks online course participants will learn about ripening agents, cheese surface treatments such as coatings, ripening environments, changes that occur during ripening (texture, flavour, composition). Students will then learn techniques to grade cheese and develop proper...

In this 2-day, course, we explore the science behind crafting the perfect chocolate, from the initial bean selection to the final product. Through a combination of expert lectures and hands-on practice, you will: ...