Short Course & Symposia
Hotel Recommendations
Quality Suites San Luis Obispo (MENTION SHORT COURSE NAME WHEN MAKING RESERVATION TO RECEIVE SPECIAL RATE)
La Quinta Inn & Suites by Wyndham San Luis Obispo Downtown
Embassy Suites by Hilton San Luis Obispo
Upcoming Courses
Frozen Desserts Innovation
Date: May 20-21, 2025
The Frozen Desserts Innovation Short Course provides a comprehensive introduction to the science, techniques, and business fundamentals of frozen dessert production. Open to all, not exclusive to industry personnel, this course combines hands-on demonstrations, expert-led lectures, and networking opportunities to foster innovation and entrepreneurship.
Key Topics Covered
- Milk composition, quality, and critical factors for ice cream manufacturing
- Mix formulations, processing, freezing, storage, and equipment considerations
- Business insights, production planning, and entrepreneurship resources
Artisanal Cheesemaking
Date: June 17-18, 2025
This is a practical 2-day course with demonstrations, lectures, Q&A with cheese industry and academic experts, and hands-on cheesemaking in the pilot plant. The course is open to entry and mid-level personnel in the industry.
Key Topics Covered
- Cheese composition and ingredient functionality
- Curd formation, coagulation techniques, and aging processes
- Quality standards, sensory evaluation, and regulatory considerations
- Product innovations, artisanal techniques, and consumer-driven trends
R&D Best Practices, From Concept to Prototype
Date: August 19-21, 2025
This is an empirical 3-day course with demonstrations, lectures, Q&A with industry and academic experts, and hands-on prototype development in the pilot plant. The course is open to entry and mid-level personnel in the industry.
Program and Registration are coming soon!
Butter-making & Milk Fat Fundamentals
Date: September 24th, 2025
The Butter Making & Milk Fat Fundamentals Short Course offers a thorough understanding of butter production, practical techniques, and regulatory knowledge. Participants will gain valuable hands-on experience while mastering industry standards and quality assurance practices.
Key Topics Covered
- Butter production theory, including milk composition, cream selection, and modern processing techniques
- Hands-on training in cream evaluation, butter production, sensory analysis, and equipment operation
- Regulatory compliance with FDA/USDA standards, HACCP principles, and quality assurance protocols
Program and registration are coming soon!
Cooking & Acid-Set Cheeses, From Vat to Plate
Date: October 7-8, 2025
This 2-day course emphasizes the chemistry and process of cheesemake through lectures, demonstrations, collaboration from industry professionals, and hands-on culinary applications.
Program and Registration are coming soon!
ALL COURSE DATES ARE SUBJECT TO CHANGE