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

Apr 28, 2020 through Apr 30, 2020, 8:00am - 12:00pm

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.

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

There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Fairfield Inn & SuitesHoliday 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.