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.
October 2-6, 2023
During this online 3-week course, participants will learn how to control composition and processing parameters to optimize yield and composition through online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments.
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.
Date and Time: Thursday, June 29, 2023 11:00 AM -12:00 PM EST
During this 3-day course, participants will learn the scientific and technological principles of making pasta filata cheeses through lectures, discussions, and hands-on cheesemaking. Participants will learn abou the markets and varieties of pasta filata cheese, the ingredients and manufacturing processes, and how to control those processes to optimize yield and quality.
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. For two days, course participants will learn about ripening agents, cheese surface treatments such as coatings, ripening environments, changes that occur during ripening (texture, flavour, composition).
Special class: Maximizing Hop flavour for Hazy IPAs Join us as we step through how to brew beer on a scale that you can replicate at home. Our beer-making classes provide an opportunity to get familiar with the ingredients and processes needed to make great beer, and they are designed to be hands-on so that you learn while doing.
This course focuses on the science and technology of ingredient functionality and quality issues of commercial ice cream production, and is intended for mid to large-scale ice cream operations as well as suppliers and regulators wanting to understand ice cream processing at an in-depth level. The course consists of classroom lectures complemented with ice cream evaluation sessions and pilot-plant equipment demonstrations.