School of Food Science

Upcoming Extension Events

New Courses:

Food Product Development Short Course

January 27, 2014 in Woodinville, WA; co-sponsored by the Northwest Ag Business Center
Register for the course here.

Food Ingredient Technology Short Course

February 26 in Seattle, WA (Double Tree Hotel at the Airport); held the day after the Puget Sound IFT Suppliers Night

Continuing Classes:

Through UI’s TechHelp

Principles of Industrial Cheesemaking Workshop—November 19-20, 2013—located in Twin Falls, ID. Register here.


Through UI’s Food Technology Center

Developing Your Food Product Idea—Getting Started in a Food Business—November 22, 2013—Located at the UI Caldwell Complex Education Center in Caldwell, ID. Register here.


Through WSU’s Food Safety Extension

Hazard Analysis Critical Control Point (HACCP) To register online, please visit our website: Course Dates: December 4-6, 2013 Class size limit is 30. There are 12 spots left! Course Location: Red Lion Wenatchee


Through the WSU Creamery

Cheese making, pasteurization short courses

Register at

The Basic-Plus class will be at Lynden, Wash. Feb. 19-21. It is intended for the beginner serious about pursuing cheese making as a business at the farmstead or artisan level. Avid hobbyists and enthusiasts are welcome.

Hands-on activities and a field trip to local cheese plants will be included. The course is co-sponsored by Dairy Connection Inc.

The Advanced Cheese Making class will be March 4-6 in Pullman, Wash. It is designed for experienced cheese makers and supervisory, management, quality control and marketing personnel from commercial/industrial plants. Some experience in cheese making or attendance at a basic cheese making class is a recommended prerequisite.

Instruction will be from leaders in the dairy production community. Hands-on cheese making at the WSU creamery will be included. Co-sponsors include Chr. Hansen, DuPont and DSM.

The Pasteurization workshop will be April 16-17 in Pullman, Wash. It is suggested for plant operators, maintenance personnel, quality personnel, management and suppliers to the industry. It covers vat and basic HTST systems.

Discussions on magnetic flow timed systems and systems with auxiliary equipment will be included. Hands-on activities will be conducted in the WSU creamery facilities. The course is co-sponsored by the Washington Association for Food Protection, WSDA and FDA.

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