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The Wisconsin Cleaning and Sanitation Workship is a 1 day 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.

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The 如何浏览国外网站 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 |手机浏览国外网站教程| Dairy Chem Manual

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The biannual (January and August) 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. Registrants are expected to study the materials before attending and to take the exam at the end of the course.

手机怎么浏览国外网站 | On-line registration | Download materials

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The University of Wisconsin-Madison annual Frozen Dessert Center Conference will take place over the course of two half-days and will cover the science, manufacturing, and technical aspects of ice cream. Industry experts will present on dairy and non-dairy ingredients, packaging, and food safety, with the keynote speaker discussing the Future direction of ice cream. Manufacturers, researchers, distributors, and sales personnel alike will all benefit from the attendance of this conference.

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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.

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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.

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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

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