An intensive two-day course focusing on the chemistry of milk and milk products as they relate to processing and functionality will be held May 17 to May 18 at the University of Wisconsin-Madison. Participants will learn more about the chemical and physical changes that occur as dairy products are processed and stored, and how these changes can affect product quality.
The course is designed for people who want a greater understanding of the chemical, physical and functional properties of dairy components, according to course coordinator Scott Rankin, a UW-Madison food scientist. New employees of dairy processing plants may find the course especially useful.
The course will be taught by faculty from the UW-Madison Department of Food Science and the University of Minnesota-St. Paul Department of Food Science and Nutrition.
Classes will meet Tuesday and Wednesday, May 17-18 at Babcock Hall on the UW-Madison campus. Check-in begins at 8 a.m. Tuesday with classes starting at 8:30 a.m.; classes begin at 8 a.m. Wednesday and the course will conclude at about 2:15 p.m.
The course fee is $299, which includes instructional materials, lab supplies, a dairy chemistry text and two lunches. Lodging and other meals are not included. An optional two-day on-campus parking permit costs $14. The enrollment deadline is April 29.
For more information on the course, call (608) 263-2008. For information on lodging and registration, contact CALS Conference Services at (608) 263-1672. A PDF file of the course brochure is available here.