The Eastern Milk Seminar is a required educational training, relating to Grade ‘A’ dairy products, for State regulatory officials that are federally certified State Rating Officers and Laboratory Evaluation Officers. The seminar is also open to any regulatory and industry personnel interested in attending.

The Eastern Milk Seminar committee is a group responsible for planning and executing the Eastern Milk Seminar biennially. The committee is made up of three representatives from each of the former FDA regions (Northeast, Southeast, and Central regions) for a total of 9 members. The committee also includes members from the US Food and Drug Administration.

Some of the committee’s responsibilities include: determining the location, date/time of the seminar, and as making local arrangements; developing an agenda for the seminar and contacting potential speakers; and setting the registrations fees and paying all bills regarding the seminar.

Times listed for this event are an estimate as of 10/1/22 when posted.

For More Information and updates please check the EMS website HERE.

Information pulled from the IDF website:

In 2023, the IDF group will putting together the World Dairy Summit to be held in Chicago Illinois from October 16th to 23rd.

According to the website, “We are putting together an immersive program that will feature global and industry leaders, dairy experts, scientists, technical specialists, farmers and more, bringing you the latest on the most significant issues facing the global dairy sector today and tomorrow. With the beautiful city of Chicago playing host, the best of American food, arts, music, and culture will be on full display while allowing easy access to some of America’s famed dairy regions.

Please join us for this important knowledge exchange and bring your perspective to the global discussion on how the sector can deliver now and into the future, reflecting the theme of the 2023 IDF World Dairy Summit—the boundless potential and endless possibilities dairy has to offer the world.”

For more information, click here.

In September, the PSU College of Ag Science is putting together a short course on Cultured Dairy Products. The course will be put led by Dr. Kerry Kaylegian over 3 days and will cover a broad range of topics.

“Gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of cream cheese, buttermilk, cottage cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.

This course emphasizes interactive learning through the integration of classroom discussions, demonstrations, and hands-on laboratories. Breaks, lunches, and a reception encourage further networking discussions with Penn State and industry speakers, and other participants.”

For more information, please visit the summary page here.

The NADRO group are those protecting health and promoting regulatory uniformity and efficiency in the dairy industry. NADRO works diligently to address the concerns of the dairy industry and to make recommendations to relevant federal agencies and national organizations.

Times listed on this event are an estimate as of 10/1/22 when posted.

For more information and updates please visit the conference website HERE

This course covers the core concepts of Food Science and will be held at the Rodney A. Erickson Food Science Building on the University Park Campus June 26 - 30th, 2023.

It is designed for technical personnel from other disciplines (chemistry, biology,  engineering) and nontechnical personnel who have little or no experience  in the food industry. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples.

Register before April 1, 2023 to receive the discounted rate of $1895; prices will increase after this date. 

For more information and to register:

Click here for the event summary or call 877-778-2937 for assistance.

The next generation of industry leaders is already active and making a difference in the dairy community. 

The IDFA Leadership Symposium, presented in partnership with Cornell University, provides a forum for these rising professionals to collaborate with fellow industry change-makers, build their leadership skills, and prepare for the next step in their leadership journey, while exploring trends shaping opportunities and challenges for the dairy sector. As our industry continues to grow, it is more important than ever to create a strong pool of dairy professionals who are prepared to fill senior-level management positions in their companies and in our member organizations. 

During this interactive program, attendees will hear from thought provoking speakers and dairy industry experts. Attendees will develop high-level workplace skills that will enhance their leadership abilities and deliver tangible benefits to their organizations.

For more information and registration, click here.

The Food Microbiology Short Course provides valuable insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. Instruction is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions.

Individuals involved in food microbiology, as well as those in quality control and assurance, sanitation, and food production, will expand their knowledge and skills in basic and applied food microbiology and food safety.

For more information and to register please visit the course website: Click here for the event summary or call toll-free: 877.778.2937

Where Dairy + Tech Connect

DairyTech will bring together leaders from around the world to form new connections and showcase innovative solutions that will transform the dairy industry.

This two-day conference will present a mix of keynotes, panel discussions, networking sessions, and evening receptions for senior executives and experts in technology, innovation, data, and cybersecurity.

Are you comfortable with your level of readiness to respond to a food safety crisis when you least expect it?

Want to practice what’s it like to have your product implicated, and cause, a food safety concern in a retail dairy product?

Here’s a chance to learn more about who to contact in case of a food safety emergency, how to prepare for the media, consumer, and FDA responses, and then go through a mock drill to see how you would react to the unknown. This drill is appropriate for anyone in the dairy industry responsible for getting milk from the animal to the finished product and into the hands of consumers.

Please join us for this unique skill building opportunity as the American Dairy Association North East and the Innovation Center for U.S. Dairy bring their dairy industry readiness training and mock food safety drill to Penn State Extension on May 11 & 12, immediately following the Pennsylvania Association for Food Protection (PAFP, formerly PAMFES) meeting at the Penn Stater in State College.

For more information & registration check the PSU Extension Website!

Penn State is offering a certification class for the FSMA requirements of the 2016 Act.

As described on their website:

“The two and a half day course provides instruction into the development of a Food Safety Plan as required by FDA as part of the Food Safety Modernization Act.  Participants will learn the key elements of a food safety plan, how to conduct a hazard analysis for biological, chemical, and physical hazards, how to develop and implement risk-based preventive controls (process, sanitation, allergen, and supplier) along with the appropriate verification and validation procedures, and understand the requirements of a recall plan.

This training was developed by FSPCA (Food Safety Preventive Controls Alliance) and is delivered by Penn State instructors.”

For more information and registration please visit their website directly at the link HERE.

The Food Safety Summit is a solution-based conference and expo designed to meet the educational and informational needs of the entire food industry. The Summit provides a 3-day comprehensive educational program to learn from subject matter experts, trainers, exchange ideas and find solutions to your current job challenges. The Summit has an expansive Exhibit Hall packed with progressive solution providers and exclusive networking events to help you make meaningful industry connections.

For more information please visit their website.

In the spring each year, the Conference Planning and Executive Committees put together a 2.5 day conference, designed to update those in the industry on any updates in regulations and trends. Typically, we hold the conference the first or second week in May, and always after the NCIMS conference in the years the meting is held. We hope to have you join us at next years conference.

As we plan and confirm speakers, we will update the website so that attendees will know what to get excited for! As of now, none of these topics will be guaranteed 100% but it is where we are starting our outreach. Some of the topics that we are currently working on include:

• Ensuring Food Safety While Experiencing Supply Chain Issues

• Keeping up with Work Force Change over

• Updates from the American Dairy Association North East

• OTC Antibiotic Regulations and upcoming Changes

• Sensory Evaluation Training On Milk Products

• Milk Quality Indicators

• Food Safety Culture in Large and Small Processors

• PDA and FDA Updates

For more information and updates please check our 2023 Conference Page!

The Penn State College of Ag is hosting a 2 day workshop on the Fundamentals of Food Science. Per their site, this course:

“Fundamentals of HACCP is a 2-day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA-regulated food products including fresh-cut fruits and vegetables (and mushrooms), juice and cider, baked goods, confections, snack foods, and egg and dairy products. This course is certified through International HACCP Alliance. This course incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act)”

For more information and registration, please visit the link HERE.

The 2023 NCIMS Conference will be in person in 2023 in Indianapolis, Indiana.

All proposal submissions will be due January 20, 2023 to give enough time for committee review.

Event times are an estimate as of 10/1/22 when posted.

For more information and updates please visit the website HERE.

The PSU Extension group is hosting a 2 day webinar series for the FSMA Producer Grower Certification Training. Both Tuesday and Wednesday webinars will be held from 10am to 3pm.

According to the website this webinar is for:

• Fruit growers

• Vegetable growers

• Individuals required to satisfy the FSMA Produce Safety Rule requirement as outlined in Section 112.22(c)

• Individuals interested in learning about the FSMA, particularly in regards to produce safety

And they can expect to learn the following:

• Introduction to produce safety

• Worker health and hygiene training

• How to use soil amendments

• Wildlife, domesticated animals, and land use

• How to safely and properly use water for agriculture

• Proper postharvest handling and sanitation

• FSMA Produce Safety Rule requirements and how to meet them

• How to develop and follow a farm food safety plan

• Microorganisms relevant to produce safety and where they may be found on the farm

• How to identify microbial risks, practices that reduce risks, and how to begin implementing produce safety practices on the farm

For more information and registration, click the link HERE.