Program Overview

Program Overview

The university program focuses on the fabrication of dairy products, offering a series of certificates and continuing education opportunities.

Course Description

The program includes a course on the fabrication of dairy products, specifically Module 6, which covers common dairy equipment. This module explores the equipment used in dairy processing, including pumps, pipes, valves, accessories, and tanks. The importance of choosing the right equipment to handle fragile and perishable milk is emphasized, as well as the need for easy cleaning and maintenance to ensure sanitary standards.

Learning Outcomes

Upon completing Module 6, students will be able to:

• Explain the functions and main parts of pumps and common pumps used in the dairy industry
• Describe piping systems and their requirements
• Enumerate the types of valves and explain their functions
• Indicate categories of tanks and their role in manufacturing
• Understand the 3-A Sanitary Standards

Microcertificates

The program offers various microcertificates, including:

• Certificado de calidad l·ctea: This track includes introduction to the course, dairy chemistry, dairy microbiology, pasteurization technologies, sanitation, supply chain management, and quality systems. The target audience includes existing and new members of a plant's Quality Department.
• Certificado de productos l·cteos fermentados: This track covers introduction to the course, dairy chemistry, dairy microbiology, pasteurization technologies, sanitation, fundamentals of cheese making, special cheeses, and cultured dairy products. The target audience includes all levels of plant personnel involved in the production of fermented dairy products.
• Certificado de productos l·cteos secos: This track includes introduction to the course, dairy chemistry, dairy microbiology, pasteurization technologies, sanitation, membrane technologies, evaporation and drying, powdered milk, and powdered whey. The target audience includes plant personnel of all levels involved in the production of powdered milk and whey products.

Instructors

The program features instructors with expertise in dairy fabrication and food safety, including:

• Sheri Cole: Assistant Professor of Extension Dairy and Sustainable Food Manufacturing at Oregon State University
• Marc Bates: Lead Instructor of Human Food Preventive Controls
• Zeynep Atamer: Dairy Processing Specialist

Program Details

• Duration: 1-2 hours
• Format: Online
• Tuition: $75