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Farmers need right-sized technology. Calling all entrepreneurs, students, hackers and any ingenious, farm-loving thinkers to propose tech-based innovations that will help small scale agriculture compete, survive and thrive. Whether you’re an engineer or just a crafty farmer, a startup or a team of grad students, we’re challenging you to share or develop a new innovation that can help smaller-scale farms compete, survive and thrive. From hardware to software, mechanical harvesters to marketing apps, we’re seeking proposals for technologies that will…
Community Calendar
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 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 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…
Virtual Conference