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Cornell CALS: The Science of Yogurt and Fermented Dairy Products


  • Cornell CALS 260 Roberts Hall Ithaca, NY 14850 (map)
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June 5-6, 2018 | Cornell University
Multi-modal Learning: On-line Lectures with Hands-on Sessions

The course, designed for yogurt and fermented dairy product manufacturers, begins with an on-line lecture component and is followed by hands-on sessions on-campus. The workshop will provide attendees with information in key areas related to milk quality and its impact on finished dairy products, product evaluation and defects, ingredients in cultured dairy products, and product processing and formulation. 

This workshop is a required part of the Dairy Extension Basic Yogurt and Fermented Dairy Products Certificate Program. The course may also be taken as a stand-alone Science of Yogurt and Fermented Dairy products training.

Tuition is $600.00 for in-state registrants and $725.00 for out of state registrants. Course earns 2 CEUs.

The course is ideally suited for:

  • Production
  • QA/QC
  • Maintenance Personnel

The course is instructed by industry experts and Cornell Dairy Foods Extension.