You are invited to the Cultured Dairy Products Short Course being held September 22-24, 2020 at the Erickson Food Science Building on the Penn State University Park Campus. An early registration discount is being offered now through August 30, 2020. Registration for the course ends September 11.
For information on the course and registration details go to : https://agsci.psu.edu/cultured-dairy
You will gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of cottage cheese, buttermilk, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.
The course emphasizes interactive learning through the integration of classroom discussions, demonstrations, and hands-on laboratories.
Breaks, lunches, and a reception encourage further networking discussions with Penn State and industry speakers, and other participants.
For questions, please call toll free 877-778-2937 or email CSCO@psu.edu.
Learn more: https://agsci.psu.edu/cultured-dairy