Description
This two and a half day course provides participants with basic knowledge regarding the properties of milk, principles of food safety, and quality control. The material is presented in practical terms allowing attendees to gain a better understanding of the basics of producing quality products safely and efficiently. This course is ideal for anyone new to working the dairy industry or is an industry veteran looking for a refresher course on the important aspects of dairy.
The following major topics will be covered in this course:
- Dairy Technology 101 (Milk Composition and Properties)
- Basic Dairy Microbiology
- Sensory Evaluation
- Pasteurization/Processing
- Dairy Sanitation
- Material Losses (Dairy Shrink)
- Regulatory Requirements
Click here to view the full agenda.
Available Dates
- May 20-22, 2024
- October 29-31, 2024
Note: Students must attend and participate in all live sessions in order to qualify to receive their certificates.
Requirements:
- Computer with working camera and microphone
- Strong internet connection
Instructors
Tedd Wittenbrink, Technical Director, Mérieux NutriSciences
Tedd has more than 30 years of management experience in the food industry. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager.
Amanda Lockwood, Technical Manager, Mérieux NutriSciences
Amanda has worked in multiple food sectors in quality and food safety management. She has experience in creating, implementing and managing programs that fulfill FSMA, PMO, and Seafood HACCP requirements. She has worked with companies to implement GFSI requirements.
Click here for information about our cancellation policy.
A minimum of 5 students is needed to run this course.
Objectives
- Understand the basic composition and functional properties of milk and milk products
- Discuss the microorganisms present in dairy products and their relationship to quality and safety
- Understand basic cleaning and sanitizing practices
- Explain separation, pasteurization, and homogenization of milk and how each process can be related to the properties and composition of milk
- Understand the basics of sensory evaluation of milk and milk products and how to identify defects in finished products as well as ingredients
- Identify key tests for the quality assurance of milk and milk products
Certificate
By completing/passing this course, you will attain the certificate Merieux NutriSciences Dairy 101 Completion Certificate
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