University of Wisconsin-Extension Food Science Program

July, 2007 - June, 2008
Short Course Schedule

Department of Food Science,
University of Wisconsin-Madison

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Better Process Control School | Dairy Calendar | 2008 Meat HACCP | Food Preservation

2008

Milk Pasteurization and Process Control School, Jan. 8-9 — The latest on thermal processing of dairy foods for those with prior knowledge of HTST pasteurizers. Coordinator: Dr. Scott Rankin, (608) 263-2008.

Quality Milk Conference, Feb. 5-6 — Annual conference for the Wisconsin Dairy Field Reps. Coordinator: Dr. Scott Rankin, (608) 263-2008.

Wisconsin Process Cheese Short Course, Feb. 26-27 — This two-day short course will cover the basic principles and practices for manufacture of pasteurized process and cold-pack cheese products. Coordinators: Dr. Bill Wendorff, (608) 263-2015 and John Jaeggi (608) 262-2264.

Wisconsin Cheese Technology Short Course, Mar. 24-28 — This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking. Coordinator: Dr. Bill Wendorff, (608) 263-2015.

Wisconsin Better Process Control School, April 1-4 — Better Process Control School satisfies FDA and USDA training requirements to certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid or acidified canned foods. Coordinator: Dr. Steve Ingham, (608) 265-4801

Basic HACCP Training, April 15-16 — Location: West Madison Research Station, Madison, WI. Coordinator: Dr. Steve Ingham, (608) 265-4801



Basic HACCP Training, April 29-30 — Eau Claire County Extension Office
Eau Claire, WI. Coordinator: Dr. Steve Ingham, (608) 265-4801

The World of Cheese from Pasture to Plate, May 5-8 — A 4-day short course for culinary professionals, end users, distributors, retailers, and marketers. Course will cover aspects of cheesemaking, cheese handling, packaging and sensory evaluation. Coordinator: Dean Sommer, (608) 265-6469.

Wisconsin Cleaning and Sanitation Workshop, May 13 — This one-day hands-on workshop will cover the basics of CIP (clean-in-place) and manual cleaning plus methods of monitoring cleaning efficiency. Coordinator: Dr. Bill Wendorff (608) 263-2015.

Dairy HACCP Workshop, May 14 — This one-day workshop will cover design and implementation of HACCP plans in dairy plants. Coordinator: Marianne Smukowski, (608) 265-6346.

Applied Dairy Chemistry Short Course, May 20-21 — This is an intensive 2-day short course covering the chemistry of milk and milk products as they relate to specific dairy processing and control functions. Coordinator: Dr. Scott Rankin, (608) 263-2008.

Wisconsin Cheese Grading and Evaluation Short Course, June 3-4 — This intensive two-day course covers the principles and practices used in grading natural cheeses. Coordinator: Dr. Scott Rankin, (608) 263-2008.

Master Food Preserver and Food Safety Volunteer, June 17-19 — Location: Iowa Country. Master Food Preserver and Food Safety Volunteer is a three-day training program designed to introduce participants to the basics of food safety and home food preservation. Contact: Donna Peterson, (608) 935-0391.

Master Food Preserver and Food Safety Volunteer, June 30-July 2 — Location: Prices Country. Contact: Barbara Haynes, (715) 339-2555.

Master Food Preserver and Food Safety Volunteer, July 8-10 — Location: Outagamie County. Contact: Karen Dickrell, (920) 832-5121.

Master Food Preserver and Food Safety Volunteer, July 14-16 — Location: Rock County. Contact: Angela Flickinger, (608) 757-5689.

Master Food Preserver and Food Safety Volunteer, July 29-31 — Location: Adams County. Contact: Theresa Wimann, (608) 339-4237.

2007

Milk Pasteurization and Control School, Aug. 7-8 — The latest on thermal processing of dairy foods for those with prior knowledge of HTST pasteurizers. Coordinator: Dr. Scott Rankin, (608) 263-2008.

Cheese Affinage Short Course, Aug. 21-22 — A Master Cheesemaker course covering the management of cheeses during the aging process, including construction and operation of ripening facilities, ripening organisms, and ripening chemistry. Coordinators: John Jaeggi, (608) 262-2264 & Dr. Bill Wendorff, (608) 263-2015.

Cultured Dairy Products Short Course, Sept. 11-12 — This two-day course will cover all aspects of production principles and technology of cultured dairy products. Coordinators: Dr. Bill Wendorff, (608) 263-2015 & John Jaeggi, (608) 262-2264.

Dairy Ingredients in Fine Foods, Sept. 18-19 — This 2 day course will cover the use of dairy ingredients in sauces, dressings, and other emulsified foods. Coordinator: K.J. Burrington, (608) 265-9297.

Meat HACCP, Oct. 8-9 —Location: Green Bay, Wisconsin. Coordinator: Dr. Steve Ingham, (608) 265-4801.

Wisconsin Cheese Technology Short Course, Oct. 8-12 — This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking. Coordinator: Dr. Bill Wendorff, (608) 263-2015.

Meat HACCP, Oct. 29-30 — Location: Madison, Wisconsin. Coordinator: Dr. Steve Ingham, (608) 265-4801.

Dairy Ingredient Utilization Workshop, Oct. 30-31 — This two-day course will cover an overview of production of milk and whey ingredients and their optimum utilization in food systems. Coordinators: Dr. Bill Wendorff, (608) 263-2015 & K.J. Burrington, (608) 265-9297.

Cheese Grading and Evaluation Short Course, Nov. 6-7 — This intensive two-day course covers the principles and practices used in grading natural cheeses. Coordinator: Dr. Scott Rankin, (608) 263-2008.

Dairy & Food Plant Wastewater Short Course, Nov. 13-14 — This two-day course will cover all aspects of regulations and management of water and wastewater within dairy and food plants. Coordinator: Dr. Bill Wendorff, (608) 263-2015.

Ice Cream Makers Short Course, Dec. 5-7 — This three-day short course is for those involved in or interested in the manufacture of frozen desserts. Coordinator: Dr. Scott Rankin, (608) 263-2008.

For more information on any of these short courses, contact the Program Coordinator.