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 online certificate in dairy manufacturing, Module 11, explores the regulatory environment for the dairy industry. This module analyzes the legal aspects of regulations and standards to avoid sanctions or fines. It provides an overview of agencies, regulations, and standards, as well as voluntary standards that companies can adopt to improve their products' marketability or corporate image.

Learning Outcomes

After completing this module, students will be able to:

• Identify the primary governmental and non-governmental agencies involved in establishing dairy regulations and standards.
• Locate identity standards for dairy products at both national and global levels.
• Understand where quality norms for various dairy products can be found and how they are established and applied.
• Locate standards for products with preserved identity, such as organic products.
• Recognize that exporting products requires knowledge of the recipient country's regulations and standards, as well as those of the country of origin.

Related Modules

This module is part of a larger program that includes:

• Module 10
• Module 12
• Module 16

Microcertificates

The program offers microcertificates with a thematic track. Students who complete the basic certificate first can add 1 to 4 modules to obtain complementary certificates. Conversely, students who complete a follow-up certificate first can receive credit for 2 to 5 modules from the 12 basic modules already completed.

Thematic Tracks

Module 11 is part of the following thematic tracks:

• Dairy Food Safety Certificate (consists of modules 1, 8, 10, 11, and 15) This track includes an introduction to dairy products, safety and culture of food safety in dairy plants, the regulatory environment for dairy products, and supply chain management.

Instructors

The program features instructors with extensive experience in the dairy industry, 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 at Extension.

Program Details

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

Certificate Tracks

The program offers various certificate tracks, including the Dairy Food Safety Certificate, which is designed for new, existing, or aspiring members of dairy plant food safety or HACCP teams, as well as regulatory personnel and external auditors seeking to expand their qualifications to include the dairy industry.