Dairy 101: Introduction to Dairy Processing and Management (Cancelled)

2025 Dates TBD. Contact Heather Bell at bell.1534@osu.edu to be added to the waitlist.

In ​this ​course, ​participants ​learn ​the ​processing ​technologies ​and ​practices ​of ​a ​fluid ​milk ​plant ​operation ​from ​the ​farm ​to ​receiving, ​to ​manufacturing, ​all ​the ​way ​to ​the ​customer. ​Areas ​of ​study ​are ​fluid ​milk, ​yogurt, ​cheese ​and ​frozen ​dairy ​desserts. ​Other ​topics ​covered ​are ​physical ​and ​chemical ​properties ​of ​fluid ​milk ​and ​milk ​components, ​raw ​milk ​quality ​supply, ​good ​manufacturing ​practices ​(GMPs), ​Pasteurized ​Milk ​Ordinance ​(PMO) ​and ​basic ​concepts ​of ​quality ​assurance ​and ​quality ​control ​and ​sensory ​evaluation ​of ​products.

You Will Learn

• Overview of the whole process from the cow to the consumer
• On-farm production of raw milk with a visit to working dairy farm
• Milk microbiology & chemistry impact on quality
• Overview on processing, pasteurization, packaging & storage
• Quality assurance process to ensure the highest quality product
• Food Modernization Act updates
• Milk pricing process & key performance indicators for the dairy industry
• Customer & consumer requirements

Who Should Attend?

• Plant Supervisors
• Operation Managers
• Quality Supervisors
• People New To The Dairy Industry

Course Fee
The cost to attend is $775 per person by the registration deadline of April 14, 2020. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $825. Optional parking passes are $8.50 per day. If parking on the OSU campus, a parking pass is required.

Location
Class sessions are held in the Parker Food Science Building on The Ohio State University campus.

Accommodations
There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Fairfield Inn & Suites, Holiday Inn Express & Suites, and Springhill Suites. Additional options can be found here: go.osu.edu/hotels.

Please do not make travel arrangements until you receive a confirmation email from osufic@osu.edu.

Cancellation Policy
Cancellations must be received before April 21 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after April 21 or for no-shows.

In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.