Dairy Foods Short Courses

participants prepare a batch of ice cream during the second of a three-day, ice cream-making workshop held a pilot production facility at Babcock Hall at the University of Wisconsin-Madison. The batch freezer short course is an outreach program sponsored by the UW-Madison Department of Food Science and held for attendees and industry professionals with an interest in hands-on experience in the manufacturing of frozen desserts.
On Jan. 18, 2018, participant James Crooke, from Australia, samples a strawberry ice cream during the second of a three-day, ice cream-making workshop held a pilot production facility at Babcock Hall at the University of Wisconsin-Madison. The batch freezer short course is an outreach program sponsored by the UW-Madison Department of Food Science and held for attendees and industry professionals with an interest in hands-on experience in the manufacturing of frozen desserts.
participant Annie Carmichael, from Duluth, Minn., prepares a green tea-coconut cream mix during the second of a three-day, ice cream-making workshop held a pilot production facility at Babcock Hall at the University of Wisconsin-Madison. The batch freezer short course is an outreach program sponsored by the UW-Madison Department of Food Science and held for attendees and industry professionals with an interest in hands-on experience in the manufacturing of frozen desserts.

Dairy Foods Short Courses

In 1890, University of Wisconsin-Madison established the first dairy school in the United States and continues to serve as the leader in dairy manufacturing programs. Over 13,000 students have been trained in the various dairy manufacturing short courses covering a host of subjects.

Program Contact:

Profile photo of Scott Rankin

Scott Rankin, Ph.D.

Dept. of Food Science
UW-Madison, Room 105A
Babcock Hall
1605 Linden Drive
Madison, WI 53706

Short Courses - Online

Milk Pasteurization and Process Control

The new online Milk Pasteurization Process Control School focuses on topics such as system design and operation, spoilage and pathogenic microflora, operation and maintenance of equipment and pumps, CIP systems, and cleaning and sanitation.

Picture of white milk in glass bottle and glass cup against an aqua background

Cleaning and Sanitation Workshop

The Cleaning and Sanitation Workshop online course covers the basics of cleaning and sanitation chemistry and practice. With speakers from industry and academia, it is designed to provide a strong overview of Cleaning and Sanitation practices.

picture of metal pipes in dairy plant

Now Available! Applied Dairy Chemistry

The Applied Dairy Chemistry course will provide a better understanding of the chemical and physical changes during processing and storage of dairy products and how these impact the overall quality.

Science glassware and beakers are pictured in a research teaching lab

In-Person Courses

Successful Ice Cream Retailing

This course is designed to provide the very best, most accurate information that frozen dessert retailers need to be successful in this industry today so you can manage your business for more profit, better employees, and effective promotions.

pints of Babcock Hall Dairy ice cream lined up with students in red shirts and hospital face masks in the background

Batch Freezer Workshop

Offered annually, this workshop is designed to provide attendees with an in-depth exposure to the practice of successfully manufacturing premium frozen desserts using batch freezer technologies.

participant Reginald Commodore, from New Orleans, prepares a banana-chocolate-pecan mix during the second of a three-day, ice cream-making workshop held a pilot production facility at Babcock Hall at the University of Wisconsin-Madison.