Dairy Processing Workshops
Contact Us
Continuing Education
Email: continuing.ed@uwrf.edu
Phone: 715-425-3256
Building Skills in Dairy Processing
Wisconsin’s dairy industry has experienced significant growth in recent years, driving continued evolution within the state’s dairy processing sector. This growth includes expansion in farmstead dairy operations, increased production of dairy products made from goat and sheep milk and continued demand for value‑added processing. As a result, Wisconsin dairy processors are expanding in scale, diversity and technical complexity.
2026-2027 Dairy Workshops and Short Courses
The following workshops and short courses will be offered at UW-River Falls during summer 2026, fall 2026 and spring 2027. Successful completion of applicable courses may satisfy requirements for state certification or licensure, depending on the program and participant qualifications.
All courses are conducted in the Wisconsin Cheese Makers Association (WCMA) Training Room at UWRF. This facility was completed in August 2019 as part of the Dairy Pilot Plant renovation. WCMA has been a key partner in the renovation project and continues to support dairy workshops and workforce training initiatives.
For additional information or registration inquiries, contact Reuben Nilsson at rueben.nilsson@uwrf.edu or 715‑425‑4052.
State Certification and Licensure Information
In Wisconsin, all pasteurizer operators are required to be certified by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP). Certification involves completion of an eight‑hour DATCP‑approved educational course followed by successful passage of a state‑issued pasteurization examination. UWRF offers DATCP‑approved pasteurization courses that meet this regulatory requirement. DATCP personnel administer the state examination at the conclusion of each course.
Wisconsin also offers a licensing pathway for cheesemakers. To obtain a cheesemaker license, candidates must complete five prerequisite courses in addition to meeting required hands‑on work experience. UWRF currently offers three of the five required courses: Pasteurization, Hazard Analysis and Critical Control Points (HACCP) and Cheesemakers. Beginning in the next academic year, UWRF will add Dairy Sanitation and Producing Safe Dairy Products, allowing all five prerequisite courses for cheesemaker licensure to be completed through UWRF.
The HACCP course is appropriate for dairy industry professionals as well as personnel in the meat industry. Course participants gain practical experience in developing and evaluating HACCP plans consistent with regulatory and industry expectations.
Pasteurization Short Course
This two-day course will provide an in-depth training program for pasteurizer operators and those pursuing a Wisconsin Pasteurizer Operator License. Successful completion of the course will meet ATCP 65.54, Wisconsin Administrative Code for trained pasteurizer operator personnel. Topics will include raw milk microbiology, pathogenic organisms, thermalizing, CIP requirements, Batch and HTST pasteurization, recording information, placement of seals, broken seal events and more. DATCP personnel will issue the state pasteurization exam at the end of class.
- When:
- June 22-23
- Sept. 17-18
- Feb. 18-19, 2027
- Where: UW-River Falls, Food Science Addition Building, Room 150
- Daily schedule:
- Day 1: 8 a.m.-5 p.m.
- Day 2: 8:30 a.m.-12:30 p.m.
- Cost: $545
Registration for additional sections and courses opening soon!
- Pasteurization Short Course (Spanish)
- August 2026
- Cheesemakers Short Course
- Oct. 19-23
- March 1-5, 2027
- HACCP
- Sept. 30-Oct. 2
- March 24-26, 2027
First time registering in our system? Please create an account and select the course found under the Industry Training and Workforce Development category. Participants can add multiple members under one account and register once for a group. If you need help registering, please email continuing.ed@uwrf.edu.