Controlling Risks in Specialty Cheese Processing Course for small to medium sized dairy processors

Oregon State University will present a course for cheesemakers titled “Controlling Risks in Specialty Cheese Processing” on Tuesday June 11, 2011.

The course is designed for small to medium sized dairy processors and will cover quality control, product development and planning issues. The featured speaker for the course is Fons Smits (pictured), an internationally known artisan cheesemaker and consultant.

Cost is $95 for the one day course. Registrants can also schedule a confidential on site evaluation visit by Smits to their facility for an additional $95.

Registration is by appointment only; persons interested in attending should contact Dr. Lisbeth Goddik at Oregon State University by calling 541-737-8322. For more information see here.

 

 

 

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Source: http://pnwcheese.typepad.com/

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