Dairy Products Pasteurization Course
Hone your skills and knowledge in dairy pasteurization from Canada's leader in food science.
This intensive 1.5-day program is designed for industry professionals seeking a rigorous applied understanding of HTST systems, regulatory requirements, and dairy safety protocols. Delivered by Dr. Douglas Goff from the University of Guelph, with contributions from industry partners Qualtech and Ecolab, and regulatory input from the Ontario Ministry of Agriculture, Food and Agribusiness (OMAFA), the curriculum bridges the gap between academic theory and real-world industrial operation.
The two-day course is taught at U of G's Guelph Food Innovation Centre
Questions? Contact GFIC
Who Should Attend
- Dairy Industry Front-line Workers & Operators: To master HTST system operations and troubleshooting.
- Food Safety and QA Staff: To validate CIP effectiveness and microbial reduction standards.
- Small and Medium and Large Processors: Essential for those scaling from batch to HTST while maintaining legal compliance.
- Regulatory Personnel: To understand the practical application of STLR/FDD checks and sealing requirements.
Core Learning Pillars
- Regulatory Framework: Canadian regulatory requirements including legal holding times and temperatures for milk, cream, frozen dessert mix, and flavored milk.
- Microbiology & Food Safety: Introduction to key pathogens and spoilage organisms, the impact of pasteurization on microbial reduction, and shelf-life considerations.
- HTST Operation & Technology: In-depth study of Constant Level Tanks, Flow Control Devices, Regenerators, Holding Tubes, Safety Thermal Limit Recorders (STLR), and Flow Diversion Devices (FDD).
- Hands-on Pilot Plant Training: Small-group sessions focusing on equipment setup, calibration, maintenance, and troubleshooting.
- Cleaning & Sanitation (CIP): Best practices for Clean-In-Place systems, measuring chemical concentrations.
- Compliance & Record Keeping: Detailed guidance on audit-ready documentation, including STLR and FDD checks and sealing requirements.
Price and Dates
Price: $1,350.00 CAD
Dates: May 12-13, 2026
Application Deadline: April 27, 2026
Location: Guelph Food Innovation Centre, University of Guelph
Capacity & Certification
The program is strictly limited to 20 participants. Participants can choose the afternoon of May 12 or May 13 for the pilot plant session. Each session is capped at 10 per group to ensure an interactive, hands-on learning environment.
A University of Guelph Certificate of Participation is awarded upon full attendance of all classroom and pilot plant modules.
Your Instructors
The course is taught by a mixture of industry, government and academic professionals, including U of G's Dr. Douglas Goff.
