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Calendar

Sep
23
Thu
Virtual Course: Designing and Introducing Cheese Quality Attributes
Sep 23 @ 2:00 pm – 5:00 pm
Virtual Course: Designing and Introducing Cheese Quality Attributes

Join us for our upcoming course, Designing and Introducing Cheese Quality Attributes, taught by Prof. Moshe Rosenberg of UC Davis.

This course will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers must understand and implement in order to successfully design, introduce and control cheese quality attributes. It is designed for cheese professionals with a basic understanding and knowledge of the concepts of dairy chemistry and microbiology, as well as in the operations that are associated with cheesemaking and aging.

This online course will be instructed via Zoom in 5 sessions on the following dates:

Monday, September 20
Thursday, September 23
Monday, September 27
Thursday, September 30
Monday, October 4

A personal invitation to join the Zoom sessions, along with a complete set of lecture notes, will be emailed to registered participants prior to the start of the course.

For more information on the course or to register, visit our ticket link.

Sep
27
Mon
Virtual Course: Designing and Introducing Cheese Quality Attributes
Sep 27 @ 2:00 pm – 5:00 pm
Virtual Course: Designing and Introducing Cheese Quality Attributes

Join us for our upcoming course, Designing and Introducing Cheese Quality Attributes, taught by Prof. Moshe Rosenberg of UC Davis.

This course will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers must understand and implement in order to successfully design, introduce and control cheese quality attributes. It is designed for cheese professionals with a basic understanding and knowledge of the concepts of dairy chemistry and microbiology, as well as in the operations that are associated with cheesemaking and aging.

This online course will be instructed via Zoom in 5 sessions on the following dates:

Monday, September 20
Thursday, September 23
Monday, September 27
Thursday, September 30
Monday, October 4

A personal invitation to join the Zoom sessions, along with a complete set of lecture notes, will be emailed to registered participants prior to the start of the course.

For more information on the course or to register, visit our ticket link.

Sep
30
Thu
Virtual Course: Designing and Introducing Cheese Quality Attributes
Sep 30 @ 2:00 pm – 5:00 pm
Virtual Course: Designing and Introducing Cheese Quality Attributes

Join us for our upcoming course, Designing and Introducing Cheese Quality Attributes, taught by Prof. Moshe Rosenberg of UC Davis.

This course will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers must understand and implement in order to successfully design, introduce and control cheese quality attributes. It is designed for cheese professionals with a basic understanding and knowledge of the concepts of dairy chemistry and microbiology, as well as in the operations that are associated with cheesemaking and aging.

This online course will be instructed via Zoom in 5 sessions on the following dates:

Monday, September 20
Thursday, September 23
Monday, September 27
Thursday, September 30
Monday, October 4

A personal invitation to join the Zoom sessions, along with a complete set of lecture notes, will be emailed to registered participants prior to the start of the course.

For more information on the course or to register, visit our ticket link.

Oct
4
Mon
Virtual Course: Designing and Introducing Cheese Quality Attributes
Oct 4 @ 2:00 pm – 5:00 pm
Virtual Course: Designing and Introducing Cheese Quality Attributes

Join us for our upcoming course, Designing and Introducing Cheese Quality Attributes, taught by Prof. Moshe Rosenberg of UC Davis.

This course will introduce and discuss the multitude of concepts, phenomena, mechanisms and practices that cheesemakers must understand and implement in order to successfully design, introduce and control cheese quality attributes. It is designed for cheese professionals with a basic understanding and knowledge of the concepts of dairy chemistry and microbiology, as well as in the operations that are associated with cheesemaking and aging.

This online course will be instructed via Zoom in 5 sessions on the following dates:

Monday, September 20
Thursday, September 23
Monday, September 27
Thursday, September 30
Monday, October 4

A personal invitation to join the Zoom sessions, along with a complete set of lecture notes, will be emailed to registered participants prior to the start of the course.

For more information on the course or to register, visit our ticket link.

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