Introduction to Cheese Making Technology short course- Hands on!
Gain a comprehensive understanding of the scientific and technological principles of cheesemaking in this 4.5-day course. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques. Throughout the course, you have the opportunity to work in our provincially licensed pilot plant, where you will be guided in making 15 different varieties of cheese—including cheddar, feta, Camembert, ricotta, and Swiss, among others. These varieties are specifically chosen to illustrate a diverse range of technological families. Dr. Mary Ann Ferrer, the course instructor, presents complex chemical and technical concepts in an accessible manner that can be understood by everyone. Our course is designed to cater to a diverse range of participants, including experienced cheesemakers, employees in the dairy industry, Government officials (e.g. regulatory inspectors), ingredient and equipment suppliers, chefs, and food enthusiasts. Whether you are a seasoned cheesemaker or a novice, this course requires no previous experience and offers an exceptional opportunity to learn and develop new skills.
Event Details
Date: Apr. 28 — May. 2, 2025
Time: 8:30 AM - 12:30 PM
Organizers:
- Department of Food Science, University of Guelph
519-824-4120 x 53875
Cost: CA$2350
