Cornell University

Science of Yogurt & Fermented Dairy Products - Basic Level

Wednesday, June 6, 2018 at 8:00am to 4:00pm

Stocking Hall, Conference Room 148

This workshop is designed for yogurt and fermented dairy product manufacturers and is a required part of the Dairy Extension Basic Yogurt and Fermented Dairy Products Certificate Program.  The course may also be taken as a stand-alone Science of Yogurt and Fermented Dairy products training. 

The course begins with an on-line lecture component and is followed by hands-on sessions on-campus.The workshop will provide attendees with information in key areas related to milk quality and its impact on finished dairy products, product evaluation and defects, ingredients in cultured dairy products, and product processing and formulation. 

Tuition is $600.00 for in-state registrants -- $725.00 for out of state registrants.   Enrollment is limited to the first 20 participants.Course earns 2 CEUs.

Event Type

Class/ Workshop

Departments

Food Science

Tags

foodsci, foodsciext, dairy, CALScomm, foodscience

Website

http://bit.ly/Yogurt062018

Contact E-Mail

lmf226@cornell.edu

Contact Name

Louise Felker

Contact Phone

607.255.7098

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