University of Idaho Announces Upcoming Dairy Seminars

MOSCOW, Idaho — The University of Idaho Department of Food Science will offer four, one-day dairy processing workshops in October and December.

The courses are:

Advanced HACCP
Boise, Idaho
Oct. 2

Dairy HACCP
Twin Falls, Idaho
Oct. 23
Cost: $245

Presenters: Mark Bates, Bates Consulting and Jeff Kronenberg, University of Idaho

Course Outline:

• Food Safety Prerequisites
• HACCP Principles in Dairy Processing
• Food Safety Hazards Associated with Dairy Products
• National Conference on Interstate Milk Shipments (NCIMS) Dairy HACCP
• Pasteurized Milk Ordinance
• Design of HACCP Plans — Model Forms

Principals of Pasteurization
Gooding, Idaho
Oct. 24
Cost: $245

Presenters: Mark Bates, Bates Consulting, and Mike Wiggs, IDA-Dairy Bureau

Course Outline:

• Basics of Milk Pasteurization
• HTST Systems
• Federal and Idaho Regulatory Requirements
• Dairy Plant Demonstration- Pasteurization Operations and Testing
• Sanitation
• Operational Procedures

Whey Processing
Twin Falls, Idaho
Dec. 10
Cost: $265

Presenter: Karen Smith, Wisconsin Center for Dairy Research

Course Outline:

• Dairy Chemistry 101 and Whey Compostition
• Basic Whey Processing
• Processing for Specific Components
• Producing WPC and WPI
• Permeated Lactose Processing
• Membranes 101
• Product Quality

To register for any of the workshops, contact Paula Peterman at paulap@uidaho.edu or 208/364-6188.

The University of Idaho Department of Food Science and Toxicology offers undergraduate and graduate degrees in food science. Nine faculty members and one extension specialist work on a variety of projects and provide technical services to the food processing industry.