Oregon State Now Offering Dairy Foods Manufacturing Certificate

Oregon State University is now offering an “Online Dairy Foods Manufacturing Certificate” designed for dairy manufacturing careers.

The program was specifically designed by working closely with the dairy industry to help plant employees gain the essential framework for career growth and professional development.

The knowledge gained from the dairy certificate tracks and modules will help participants with the essentials of operations, manufacturing, quality, supply chain, technical and scientific understanding, and regulatory and safety.

The modules and certificates are designed to train and upskill:
•Plant personnel new to dairy manufacturing with limited or no prior education in the dairy or food industry;
•Existing personnel aspiring to advance in the company by preparing themselves for work on the food quality team or food safety team; and
•Persons with supervisory skills or roles can deepen dairy-related technical and scientific knowledge to their skillset and increase career mobility.

Because of the close connection to industry, this program is also helpful to personnel in the regulatory space or in sales on the supplier side, OSU noted.

To make it accessible for everyone, this new program is on-demand and fully online. The highly modular, interactive program includes 23 learning modules (each one to two hours in length), which can be taken alone or as part of prescribed certificates.

The full certificates (Essentials and Advanced Certificates in Dairy Manufacturing) provide an in-depth exploration of core topics related to dairy manufacturing. They are ideal for new hires with limited or no prior dairy or food industry education, and those looking to brush up on foundational knowledge, OSU said.

The Essential Dairy Foods Manufacturing Certificate consists of 12 essential modules plus one elective. By the end of the program, participants will: know the basics of chemistry and microbiology; recognize factors that affect quality and consistency (both positively and negatively); and understand the function of key dairy unit operations, how they apply to a variety of products and why it matters.

The Advanced Certificate in Dairy Foods Manufacturing builds on the Essential Certificate and includes all 23 modules. By the end of the program, participants will: have a basic understanding of the processes for a range of dairy products, how they differ and how they’re same and how that links to quality and consistency; describe characteristics of good and poor quality raw milk and understand factors that affect milk quality; and understand the function of key dairy unit operations, how they apply to a variety of products and why it matters.

Micro Certificates and individual modules focus on specific specialties in dairy manufacturing, and are ideal for existing personnel seeking career advancement, supervisors, and others looking to deepen their dairy-related technical and scientific knowledge, according to OSU.

Micro Certificates are offered in four areas. The eight-module Dairy Quality Certificate teaches participants the fundamentals of basic microbiology and pasteurization in processing, and students will gain the tools to analyze and evaluate quality and safety in a production dairy setting.

The five-module Dairy Food Safety Certificate focuses on creating a culture of safety in a dairy facility both for the products themselves as well as the team that produces them. This certificate includes the essentials of: dairy basics; GMPs, food safety systems and culture; regulatory environment for dairy; and supply chain management. This certificate is geared toward working in large and small facilities as well as regulatory environments and supply chain management.

The nine-module Fermented Dairy Product Certificate starts with the basics of dairy production and then goes into the essentials of fermented products within the dairy facility. The certificate focuses on understanding fermentation and how to make delicious and safe dairy products that range from cheese to yogurt.

This certificate includes the essentials of: dairy chemistry and microbiology; pasteurization technologies; sanitation; fundamentals of cheesemaking; specialty cheeses; and cultured products.

The 10-module Dried Dairy Products Certificate is focused on the systematic process of making dried dairy products as well as the science and safety that ensure a high-quality product.

For more information, or to register, visit www.pace.oregonstate.edu/dairy

For more on this story, visit

EDITORIAL COMMENT: Flawed Studies On Milk, Meat, And Plant-Based Alternativesby Dick Groves

Make Allowances, Other Formula Factors Are Order Hearing Focus

Fuzzy Udder Tops Maine Cheese Contest With Polar Vortex Blue Entry

GUEST COLUMNISTS: Class III Should Stay Around $18.00 For Remainder Of 2023 by Dr. Bob Cropp

Galloway Company Continues To Find Success Through A Culture
Of Quality And Pride


Prioritizing Worker Safety Will Never Become Antiquated by Jen Pino Gallagher, M3 Insurance

As OSHA Continues Focus on Food Processors, Dairy Can Demonstrate Its People-First Culture, by Rebekah Sweeney, WCMA

Milk Prices Will Improve For Remainder Of 2023, by Dr. Bob Cropp

Sustainability: The Producer's Prospective - Part 2, by Ty Rohloff, Compeer Financial

Sustainability In Dairy Processing: Part 1, A Changing Landscape, by Ty Rohloff, Compeer Financial

A Broad Milk Price Hearing Approaches the Starting Line by John Umhoefer, WCMA

BEC Causes
Dairy Products
To Go MIA, by Jen Pino-Gallagher, M3 Insurance

Is Your Business Continuity Plan Missing A Key Ingredient
by Jim Brunker, M3 Insurance

How To Demonstrate Food Safety Culture, by Brandis Wasvick, Blue Compass Compliance

Sharing Your Message: Communicating To Employees About The COVID-19 Vaccine, Jeff Christensen, Director of Communication
M3 Insurance

Cheese Makers, Cheese Marketers Discuss How To Manage the Pandemic by Dan Strongin

Boots On The Ground
by Jim Cisler

As FSMA Takes Full Effect, Partnership Opportunities Abound To Improve Food Safety Practices by Larry Bell and Jim Mueller


What do you think about
this week's  Story?

Please include an e-mail address if you would like a reply.

Please tell us if you are a
Dairy product manufacturer
Dairy marketer/importer/exporter
Milk producer
Supplier to manufacturers
and marketers