Past Events

Food Science Seminare Phytochemicals for health benefical effects in animals and humans Presentation by Dr. Julian Weghuber  

Botulism in Canada Speaker:

In this all-grain brewing class we'll show you how to make this traditional Bavarian Märzen.

Join our 2-Day Master Class and dive into the world of authentic Latin American cheeses!  

This course focuses on the science and technology of ingredients, formulations, processing, and quality issues of ice cream production. It is intended for those from either artisanal and small-scale processing or mid to large-scale ice cream operations - both scales of production are covered, as well as suppliers and regulators wanting to understand ice cream processing at an in-depth level.

Details  In this all-grain brewing class we'll show you how to make this traditional Irish ale.

Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties. It is also one of the more complex and evolving areas of cheese making technology. This 3-week, fully online course is an overview of lactic cultures as well as secondary cultures such as white and blue molds in the context of the manufacture of cheese and other fermented dairy products. Participants will join a series of online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments. 

This course focuses on the science and technology of ingredients, formulations, processing, and quality issues of ice cream production. It is intended for those from either artisanal and small-scale processing or mid to large-scale ice cream operations - both scales of production are covered, as well as suppliers and regulators wanting to understand ice cream processing at an in-depth level. All of the course materials, including the course manual, several VoiceOver PowerPoint slideshow lectures, and videos and other audio files, will be available online for review.

October 2-6, 2023  

During this online 3-week course, participants will learn how to control composition and processing parameters to optimize yield and composition through online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments.