This two-day workshop focuses on classroom and hands-on exposure to laboratory methods and procedures in a working dairy laboratory. Testing is centered on all dairy products. You will learn about new testing methods and equipment, micro plating techniques and reading/reporting plates properly, environmental sampling procedures and techniques, sample preparation methods, troubleshooting quality problems, techniques in testing milk products for fat, solids and other chemistry tests (including actually running a Babcock test), and sensory evaluation of dairy products.
You Will Learn
New and proven testing methods and equipment from suppliers and industry experts, how to properly prepare & test samples and interpret results accurately. As well as:
- Techniques and methods needed for accurate dairy product analysis both microbiologically and physically
- The benefits of the split sample program
- How to interpret split sample results
- Environmental sampling procedures and techniques
- Sanitation swabbing
The cost to attend is $595 per person by the registration deadline of June 10, 2015. A discount of $45 per person is offered for groups of two or more. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $645.
Class sessions are held on The Ohio State University campus. Room location TBD.
Cancellations must be received seven days before the course date to receive a partial refund. There is a $50 cancelation fee.
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.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.