--- title: Advanced Certificate in Dairy Foods Manufacturing | OSU Continuing Education description: Advanced Certificate in Dairy Foods Manufacturing | OSU Continuing Education --- [![site-logo](https://workspace.oregonstate.edu/hubfs/Oregon_State_University_Theme2019/Images/site-logo.png "site-logo")](https://oregonstate.edu) [Dairy Foods Manufacturing Certificate and Continuing Education Series](https://workspace.oregonstate.edu/dairy-certificate-programs-osu-continuing-education) [Course Login](https://apps.ideal-logic.com/osupace) ![](https://workspace.oregonstate.edu/hubfs/Oregon_State_University_Theme2019/Images/Search.png) Select Search Specific Course Certificate ![](https://workspace.oregonstate.edu/hubfs/Oregon_State_University_Theme2019/Images/search-close.png) # Advanced Certificate in Dairy Foods Manufacturing **✓ 100% online around your schedule** **✓ Open enrollment with no prerequisites ** **✓ Designed to give you in-demand career skills** ##### TIME 23 hours (approximately 1 hour per module) ##### START DATES Anytime | Available On-Demand ##### COST $1,650/ $1,100 for OR, WA, CA residents [Request Information](https://share.hsforms.com/1M6IymI8JSOSx6Gm55P3FhQ9opt) Register Now ![extension-blue-bar3](https://workspace.oregonstate.edu/hs-fs/hubfs/extension-blue-bar3.jpg?width=3000&name=extension-blue-bar3.jpg) ## Advanced Online Dairy Foods Manufacturing Certificate The Advanced Dairy Foods Manufacturing Certificate builds on the fundamentals laid out in the [Essentials Dairy Foods Manufacturing Certificate](https://workspace.oregonstate.edu/essential-certificate-in-dairy-manufacturing-osu-continuing-education) and dives deeper into more focused and specialized areas of dairy manufacturing. After completing all 23 modules, you will be able to confidently communicate on a wide range of dairy aspects. If you've taken any modules previously, they will apply towards the full certificate. You'll learn from industry experts on: - Quality and safety - Fermented products - Dried dairy products - Finished products like ice cream and butter ### Learning Outcomes By the end of the program, you will be able to: - Understand the processes for a range of dairy products, how they differ, how they’re the same, and how that links to quality and consistency. - Explain quality systems from good specifications and conformance to them, legal compliance, evaluation practices and the smart use of data to drive decision-making. - Master the importance of the supply chain for non-dairy ingredients used. - Know what to look for in defects and when to recommend corrective actions to improve quality. - Identify and suggest methods to minimize risk factors (physical, biological, and chemical) involved with the production of perishable dairy products. *You will have access to the module(s) for one year from the registration date.* ![extension-blue-bar3](https://workspace.oregonstate.edu/hs-fs/hubfs/extension-blue-bar3.jpg?width=3000&height=50&name=extension-blue-bar3.jpg) ###       The **Advanced Dairy Foods Manufacturing Certificate Consists of  **Modules 1-23   [![MODULE 1: Intro to Dairy Production and Processing Ind.](https://workspace.oregonstate.edu/hs-fs/hubfs/Module%201%20Thumbnail.jpg?width=1680&height=929&name=Module%201%20Thumbnail.jpg)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-1-introduction-to-dairy-production-and-processing-industry-course) [![MODULE 2: Dairy Chemistry and Physics](https://workspace.oregonstate.edu/hs-fs/hubfs/module%202.png?width=340&height=188&name=module%202.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-2-dairy-chemistry-and-physics-course) [![MODULE 3: Dairy Microbiology](https://workspace.oregonstate.edu/hs-fs/hubfs/module%203.png?width=340&height=188&name=module%203.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-3-dairy-microbiology-course) [![MODULE 4: Fluid Milk I](https://workspace.oregonstate.edu/hs-fs/hubfs/module%204.png?width=340&height=188&name=module%204.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-4-fluid-milk-i-course) [MODULE 1: Intro to Dairy Production and Processing Ind.](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-1-introduction-to-dairy-production-and-processing-industry-course) Module 1 is intended to be an overview of our U.S. dairy industry from farm to table, and to give context to where the dairy processing sector fits in the total dairy supply chain. [MODULE 2: Dairy Chemistry and Physics](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-2-dairy-chemistry-and-physics-course) Module 2 is important to understand the principles and aims of cleaning and sanitation in the production of dairy products. [MODULE 3: Dairy Microbiology](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-3-dairy-microbiology-course) Module 3 is intended to be an overview of fundamentals of dairy microbiology – including microorganisms (bacteria, fungi, viruses) and microbial growth factors and characteristics. [MODULE 4: Fluid Milk I](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-4-fluid-milk-i-course) In module 4, we will be looking at the unit operations involved in fluid milk processing and dairy products manufacture. [![MODULE 5: Fluid Milk II](https://workspace.oregonstate.edu/hs-fs/hubfs/module%205.png?width=340&height=188&name=module%205.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-5-fluid-milk-ii-course) [![MODULE 6: Common Dairy Equipment](https://workspace.oregonstate.edu/hs-fs/hubfs/module%206.png?width=340&height=188&name=module%206.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-6-common-dairy-equipment-course) [![MODULE 7: Packaging](https://workspace.oregonstate.edu/hs-fs/hubfs/module%207.png?width=340&height=188&name=module%207.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-7-packaging-course) [![MODULE 8: Current Good Manufacturing Practices](https://workspace.oregonstate.edu/hs-fs/hubfs/module%208.png?width=340&height=188&name=module%208.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-8-current-good-manufacturing-practices-course) [MODULE 5: Fluid Milk II](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-5-fluid-milk-ii-course) In module 5, we examine higher heat, thermal operations that go beyond normal pasteurization conditions and are used in processing of fluid milk and other liquid dairy products. [MODULE 6: Common Dairy Equipment](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-6-common-dairy-equipment-course) In module 6, we will be looking at the equipment used in dairy processing. [MODULE 7: Packaging](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-7-packaging-course) In module 7, we will be looking at the basics of food packaging with special focus on dairy products. [MODULE 8: Current Good Manufacturing Practices](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-8-current-good-manufacturing-practices-course) Module 8 is focused on good manufacturing practices we employ every day in our processing plants. [![MODULE 9: Cleaning and Sanitation](https://workspace.oregonstate.edu/hs-fs/hubfs/module%209.png?width=340&height=188&name=module%209.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-9-cleaning-and-sanitation-course) [![MODULE 10: Food Safety Systems and Culture](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2010.png?width=340&height=188&name=module%2010.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-10-food-safety-systems-and-culture-course) [![MODULE 11: Regulations and Standards for Dairy](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2011.png?width=340&height=188&name=module%2011.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-11-regulations-and-standards-for-dairy-course) [![MODULE 12: Sustainable Dairy Processing](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2012.png?width=340&height=188&name=module%2012.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-12-sustainable-dairy-processing-course) [MODULE 9: Cleaning and Sanitation](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-9-cleaning-and-sanitation-course) In module 9, we will be looking at the importance and challenges of cleaning and sanitation of equipment and processes in dairy manufacturing. [MODULE 10: Food Safety Systems and Culture](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-10-food-safety-systems-and-culture-course) In module 10, we will look at food safety systems through background, history and definitions. [MODULE 11: Regulations and Standards for Dairy](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-11-regulations-and-standards-for-dairy-course) In module 11, we will look at the regulatory environment for the dairy industry. [MODULE 12: Sustainable Dairy Processing](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-12-sustainable-dairy-processing-course) Module 12 focuses on environmental sustainability (e.g., carbon foot print, greenhouse gases, etc.) and sustainable dairy processing,  impact of dairy on the emissions as well as opportunities to reduce it. [![MODULE 13: Membrane Filtration Process](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2013.png?width=340&height=188&name=module%2013.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-13-membrane-filtration-process-course) [![MODULE 14: Concentration, Evaporation, Drying](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2014.png?width=340&height=188&name=module%2014.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-14-concentration-evaporation-drying-course) [![MODULE 15: Supply Chain Management for Non-Dairy Ingredients](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2015.png?width=340&height=188&name=module%2015.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-15-supply-chain-management-for-non-dairy-ingredients-course) [![MODULE 16: Quality Systems and Finished Product Quality](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2016.png?width=340&height=188&name=module%2016.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-16-quality-systems-and-finished-product-quality-course) [MODULE 13: Membrane Filtration Process](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-13-membrane-filtration-process-course) In module 13, we will look at the membrane separation and concentration technologies. [MODULE 14: Concentration, Evaporation, Drying](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-14-concentration-evaporation-drying-course) In module 14, we will be looking at concentration, evaporation, drying technologies. [MODULE 15: Supply Chain Management for Non-Dairy Ingredients](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-15-supply-chain-management-for-non-dairy-ingredients-course) In module 15, we will look at a broad array of non-dairy ingredients that, when added to milk, help us make delicious and safe dairy products like yogurt, ice cream, cheese and more! [MODULE 16: Quality Systems and Finished Product Quality](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-16-quality-systems-and-finished-product-quality-course)  In module 16, we will look at a Quality System including sampling, testing, and inspection of our ingredients, in-process products, and finished products. [![MODULE 17: Basic Cheese Making](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2017.png?width=340&height=188&name=module%2017.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-17-basic-cheese-making-course) [![MODULE 18: Specialty Cheese Making](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2018.png?width=340&height=188&name=module%2018.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-18-specialty-cheese-making-course) [![MODULE 19: Grade A Cultured Dairy Products](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2019.png?width=340&height=188&name=module%2019.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-19-grade-a-cultured-dairy-products-course) [![MODULE 20: Dried Dairy Products I (Milk and Whey Powders)](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2020.png?width=340&height=188&name=module%2020.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-20-dried-dairy-products-i-milk-and-whey-powders-course) [MODULE 17: Basic Cheese Making](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-17-basic-cheese-making-course)  In module 17, we will look at the definition of cheese, classification cheese, cheese production, utilization of cheese whey as well as the quality and safety aspects in cheese. [MODULE 18: Specialty Cheese Making](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-18-specialty-cheese-making-course) Module 18 focuses on the broad categories of specialty cheeses. [MODULE 19: Grade A Cultured Dairy Products](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-19-grade-a-cultured-dairy-products-course)  In module 19, we will look at the manufacturing of Grade A cultured dairy products. [MODULE 20: Dried Dairy Products I (Milk and Whey Powders)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-20-dried-dairy-products-i-milk-and-whey-powders-course) In module 20, we will look at the two dried products categories: milk powder and whey powder. [![MODULE 21: Dried Dairy Products II (WPC, WPI, Lactoferrin, Casein)](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2021.png?width=340&height=188&name=module%2021.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-21-dried-dairy-products-ii-wpc-wpi-lactoferrin-casein-course) [![MODULE 22: Ice Cream](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2022.png?width=340&height=188&name=module%2022.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-22-ice-cream-course) [![MODULE 23: Cream and Butter](https://workspace.oregonstate.edu/hs-fs/hubfs/module%2023.png?width=340&height=188&name=module%2023.png)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-23-cream-and-butter-course) [MODULE 21: Dried Dairy Products II (WPC, WPI, Lactoferrin, Casein)](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-21-dried-dairy-products-ii-wpc-wpi-lactoferrin-casein-course) In module 21, we will be looking at the further dried product categories: powders of whey protein concentrate, whey protein isolate, lactoferrin, and casein. [MODULE 22: Ice Cream](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-22-ice-cream-course) In module 22, we will look at the definition and types of ice cream, the manufacture of ice cream, and its structure. [MODULE 23: Cream and Butter](https://workspace.oregonstate.edu/course/dairy-online-certificate-module-23-cream-and-butter-course) In module 23, we will be looking at the definition of cream and butter as well as the standards for these products. ![extension-blue-bar3](https://workspace.oregonstate.edu/hs-fs/hubfs/extension-blue-bar3.jpg?width=3000&name=extension-blue-bar3.jpg) > *“Training programs to up-skill our workforce and providing opportunities for career advancement in the dairy sector, are among the top priorities of our industry in California. The availability of the new certificate and specialized modules offered by OSU will effectively contribute to meeting this demand. We look forward to help promote this much-needed affordable, on-line and on-demand training program to our current and potential workforce.”    ~ **Veronique Lagrange - Director, California Dairy Innovation Center*** ## ![extension-blue-bar3](https://workspace.oregonstate.edu/hs-fs/hubfs/extension-blue-bar3.jpg?width=3000&name=extension-blue-bar3.jpg) ### Micro Certificates We offer short ("micro") certificates for the following specialty areas.  These may be completed independently or in conjunction with an Essential or Advanced Certificate program.  [Qualified Individual Micro Certificate](https://workspace.oregonstate.edu/qualified-individual-certificate-osu-continuing-education). Modules 8 & 10. GMPs and Food Safety Systems and Culture. These modules are needed by all plant personnel and can be repeated annually to meet FSMA refresher training requirements for Food Hygiene and Food Safety. The intended audience for this track includes new hires and annual refresher training for all plant workers. ###### DAIRY QUALITY MICRO CERTIFICATE This micro certificate includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Supply Chain Management and Quality Systems. [learn more](https://workspace.oregonstate.edu/dairy-quality-certificate-osu-continuing-education) ###### DAIRY FOOD SAFETY MICRO CERTIFICATE This micro certificate includes course/dairy introduction, GMPs Food Safety Systems, and Culture, Regulatory Environment for Dairy, and Supply Chain Management (Could add module 4 for detail on pasteurization process. [learn more](https://workspace.oregonstate.edu/dairy-food-safety-certificate-osu-continuing-education) ###### FERMENTED DAIRY PRODUCTS MICRO CERTIFICATE This micro certificate includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Fundamentals of Cheese Making, Specialty Cheeses, and Cultured Dairy Products. [learn more](https://workspace.oregonstate.edu/fermented-dairy-products-certificate-osu-continuing-education) ###### DRIED DAIRY PRODUCTS MICRO CERTIFICATE This micro certificate includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Membrane Technologies, Evaporation and Drying, Milk Powders and Whey Powders. [learn more](https://workspace.oregonstate.edu/dried-dairy-products-certificate-osu-continuing-education) ## ![extension-blue-bar3](https://workspace.oregonstate.edu/hs-fs/hubfs/extension-blue-bar3.jpg?width=3000&name=extension-blue-bar3.jpg) ## Helpful resources ### Full Spanish Experience For Spanish speakers, we created a mirrored experience, where each module description and registration is entirely in Spanish.  [Visit Page](https://workspace.oregonstate.edu/certificado-de-fabricaci%C3%B3n-de-alimentos-l%C3%A1cteos-y-serie-de-educaci%C3%B3n-continua) ### Position Spotlight We dive into specific positions that you may or may not have heard about and why they're worth checking out. [Read here](https://blog.pace.oregonstate.edu/4-in-demand-careers-in-dairy-manufacturing-no-college-degree-needed) ### In Demand Skills Find out which skills employers are looking for right now and which skills will be needed in the future. Coming Soon ![Design_02](https://workspace.oregonstate.edu/hubfs/Oregon_State_University_Theme2019/Images/Design_02.png "Design_02") ### REQUEST MORE INFORMATION [![footer-logo](https://workspace.oregonstate.edu/hubfs/footer-logo.png "footer-logo")](https://workspace.oregonstate.edu) Professional and Continuing Education Follow Us On [**](https://www.facebook.com/OSU.PACE) [**](https://twitter.com/OSU_PACE) [**](https://www.youtube.com/user/OregonStatePNE) [**](https://www.linkedin.com/company/paceosu/) © Oregon State University | All Rights Reserved [Send us a message](mailto:workspace@oregonstate.edu) | [541-737-4197](tel:5417374197) | [2591 SW Campus Way #102 | Corvallis, OR 97331-1081](https://workspace.oregonstate.edu/advanced-certificate-in-dairy-manufacturing-osu-continuing-education#) | [Get Free Newsletter](https://workspace.oregonstate.edu/newsletter-sign)