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Want to learn some key strategies for harvesting with success this season? Sign up for the new 3-part online workshop from The Market Gardener, “The Keys to Harvest Efficiently in the Market Garden” to learn from Jean-Martin Fortier all about the right tools and techniques for optimizing your approach when harvesting vegetables. Click on the link below to register for free! The workshop will start on July 20th and only be available until August 6th, so don’t miss it! 👉…
Community Calendar
In partnership with the United States Botanic Garden (USBG), NCAT is bringing a unique hybrid model of their popular veterans’ urban sustainable agriculture training to Baltimore, Maryland in September and October 2021. Armed to Urban Farm is usually a five-day, in-person training. It gives military veterans an opportunity to see sustainable, profitable small-scale farming enterprises and learn about urban farming as a career. In response to changes brought on by the COVID-19 pandemic, this year’s Armed to Urban Farm will…
This one-day workshop addresses the principles of producing high-quality and safe dairy foods. Participants in this workshop will gain knowledge of milk properties and factors important to producing quality dairy products. Good Manufacturing Practices (GMPs) and principles of cleaning and sanitizing are key to manufacturing safe food. This course covers writing of procedures and record keeping and has an optional practical session where participants can work on their own documents while getting feedback and having questions answered by the instructor.
This one-day workshop provides resources and hands-on experience in preparing documents for a food safety plan. This course reviews the Food Safety Modernization Act (FSMA) requirements from the perspective of small-scale dairy food processors. The course reviews dairy hazards, preventive controls, and how to conduct a hazard analysis, determine preventive controls and write a recall plan. The course includes a practical session for participants to work on their documentation while receiving feedback.
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 cream cheese, buttermilk, cottage cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products. This 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…
Participants in this three-day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning. The course focuses on the components of the HTST pasteurization system, including instrument control systems, auxiliary equipment such as homogenizers and separators, and flow control technologies. Operation of the system is addressed from…
This one-day workshop provides resources and hands-on experience in preparing documents for a food safety plan. This course reviews the Food Safety Modernization Act (FSMA) requirements from the perspective of small-scale dairy foods processors. The course reviews dairy hazards, preventive controls, and how to conduct a hazard analysis, determine preventive controls and write a recall plan. The course includes a practical session for participants to work on their documentation while receiving feedback.
Rodney A. Erickson Food Science Building Curtin & Bigler Rds. University Park, 16802 Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make cheese and learn techniques to improve their business. This 4-day course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent manufacture of high…
