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 in partnership with the Wisconsin Center for Dairy Research.
CONTACT US
Program:
Scott Rankin, Ph.D.
Dept. of Food Science
UW-Madison, Room 105A,
Babcock Hall
1605 Linden Drive
Madison, WI 53706
(608) 263-2008
sarankin@wisc.edu
Cleaning and Sanitation Workshop - On Demand 2021/2022
The Wisconsin Cleaning and Sanitation Workship is currently an online course covering the basics of cleaning and sanitation chemistry and practice. With speakers from industry and academia, this course is designed to provide a strong overview of Cleaning and Sanitation practices.
Print
Flyer| On-line
registration
Dairy Chemistry Course - May 12 & 13, 2020
The Applied Dairy Chemistry Course is an intensive two-day
course covering the chemistry of milk and milk products as they relate
to specific dairy processing and control functions. It will provide a better
understanding of the chemical and physical changes taking place during
processing and storage of dairy products and how these may impact the overall
quality.
Print brochure | On-line
registration| Dairy Chem Manual
ONLINE: Milk Pasteurization and Process Control
  March 1, 2022 – October 31, 2022
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, as well as proper cleaning and
sanitation. Click on the “On-line registration” link immediately below for more information.
More Information | On-line registration | Download materials
Ice Cream Makers Course - Dec 3-5, 2019
The Ice Cream Makers Short Course is designed to provide
attendees with in-depth exposure to the practice of successfully manufacturing
quality frozen desserts using modern industry-scale technologies. Lectures will cover fundamental
concerns of quality evaluation, manufacturing, and processing procedures. Held in our dairy processing facilities, the manufacturing sessions will give every participant hands-on experience with standardizing, blending, pasteurizing and freezing. Attendees will manufacture several hundred gallons of ice cream.
Print Brochure | On-line
registration
Successful Ice Cream Retailing Course - January 10 & 11, 2022
The Successful Ice Cream Retailing 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.
Print
brochure | On-line
registration
Batch Freezer Workshop - January 12-14, 2022
Offered annually, the Batch Freezer Workshop is designed
to provide attendees with an in-depth exposure to the practice of successfully
manufacturing premium frozen desserts using batch freezer
technologies.
Print
brochure | On-line
registration | More Information
Ice Cream Makers Course - February 12-14, 2020
The Ice Cream Makers Short Course is designed to provide
attendees with in-depth exposure to the practice of successfully manufacturing
quality frozen desserts using modern industry-scale technologies. Lectures will cover fundamental
concerns of quality evaluation, manufacturing, and processing procedures. Held in our dairy processing facilities, the manufacturing sessions will give every participant hands-on experience with standardizing, blending, pasteurizing and freezing. Attendees will manufacture several hundred gallons of ice cream.
Print Brochure | On-line
registration
FAA
FFA materials are available
here

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Privacy Policy of the University of Wisconsin-Extension. Selected images courtesy of Wisconsin Milk Marketing Board, Inc.