Past Events

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:

  21st Annual GFSS Symposium EVERYTHING OLD IS NEW AGAIN   Date: Wednesday October 30th

In this all-grain brewing class we'll show you how to make a Czech Pilsner. Join us for a hands-on experience in brewing beer on a scale that you can easily replicate at home. Our beer-making classes provide an opportunity to get familiar with the ingredients and processes needed to make great beer. Who is the course designed for?

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.