eLearning HUB

Want help with marketing strategies, processing challenges, or other technical assistance? Here’s a space to come together with colleagues and other experts in the field.

PCC offers educational programming to dairy processors across six states, with a focus on innovative, value-added products and processes that strengthen farms and the industry.

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PCC-DBII Office Hours: Dairy Business Grant Applications 2024 – Round 4

​Our “Cowkeeper” Dr. Susan Pheasant and Dr. Carmen Lincon Cano hosted a Zoom session for potential Round 4 grantees on January 19, 2024.

PCC Events

Upcoming Events

 

PCC Webinars

PCC-DBII Office Hours for Dairy Business Grant Applications

Zoom Webinars – “Office Hours” – are available to answer any application related questions on Friday, January 19th from 4-5pm PST, and Thursday, February 8th from 4-5pm PST.

Meeting ID: 853 0563 1054

Passcode: 045233


Food Safety Communications

January 18, 4:00 – 5:00 PM PST

Be Crisis Ready. Don’t Bet The Business.
No one ever thinks a crisis will happen to them…but then it does. The best way to reduce financial and reputational damages is to have a plan. If your operation doesn’t have a crisis plan or has one that needs updating, this two-part webinar series is for you. In this first webinar, we’ll review crisis planning, how to do it, and why it is so important, given the current food safety regulatory environment and consumer perceptions.


January 25, 4:00 – 5:00 PM PST

Crisis Planning: Where the Rubber Meets the Road
In this second crisis planning webinar, you will use the crisis planning foundation discussed in the first webinar to start writing (or updating) your organization’s crisis plan. You will also hear how to adapt your general crisis plan to a food recall event. Be prepared to put pen to paper or keystrokes to screen as we work together to get your operation crisis-ready.

Amy Philpott is the founder of and Chief Brand Protector at Philpott PR Solutions LLC in Washington, DC. She helps farmers, ranchers, food companies, and industry organizations use traditional and digital communications to protect their brands, reputations, and business relationships when communicating about sensitive issues such as biotechnology, food additives, pesticide residues, food safety, and more. Amy co-authored the Asian Pacific Economic Cooperation’s (APEC) Food Safety Risk Communication Framework and contributed to the Risk Communication Applied to Food Safety Handbook by the United Nations FAO and the World Health Organization. Amy grew up in the Central Valley of California and is fully accredited in public relations (APR). She is a graduate of California State University, Fresno, and American University in Washington, DC.


Sustainable Solutions for Dairy Packaging and Distribution: Unraveling Misconceptions and Optimizing Consumer Engagement

Register here.

Click here for flyer.

Thursdays from 4-5 p.m. PT via Zoom (Oct. 19 – Nov. 16, 2023)

  • WHICH PACK TO PICK? Examine the reasons behind why different materials are used to package dairy products. Analyze the intersection between materials and shelf life. Evaluate why some less commonly used sustainable packaging materials may make a strong comeback in the near future.
  • “PLASTIC” CHEESE: Explore the misconceptions and misunderstandings surrounding pasteurized process cheese and the various packaging materials and formats used.
  • NOV 9 – HUMAN FACTORS IN DESIGN: Whether or not your consumer sees your brand so they have the opportunity to purchase, and how they understand your product, is critical. Learn a few design strategies that leverage core human behaviors.
  • NOV 16 – KNOW YOUR CLAIMS: Dissect the claims and terminology commonly used on dairy food packaging. Evaluate the consumer and legal impacts between gimmicks and certified claims.

Sales Go-To-Market Strategy Series: Best Practices for Launching and Growing Your Higher Value Dairy Product

Thursdays from 4-5 p.m. PT via Zoom (Aug. 24 – Sept. 29, 2023)

Register here.

Click here for flyer.

PCC Partner Workshops, Courses & Events

Frozen Desserts Innovation from Gelato to Novelties

8 a.m. – 5 p.m. September 26, 2023

Cal Poly San Luis Obispo

Info and register here.

  • The Frozen Desserts Innovation Short Course explores the science, technique and product development fundamentals for innovation in frozen desserts, featuring hands-on practical demonstrations, lectures, Q&A and ample opportunities to network with instructors and industry guests. The course is open to entry and mid-level personnel in the industry, entrepreneurs, industry suppliers, food science, ag business and engineering students. No prerequisites required.

Cheesemaking Practical Short Course

7:30 a.m. – 5 p.m. Oct. 11-12, 2023

TMK Creamery in Canby, OR (via Oregon State Unviersity)

Info and register here.

Click here for flyer.

  • A two-day opportunity to learn from industry experts about cheese making including hands-on cheese making. Course fee is $679.00 per person including lunch both days. Day one dives into the basics components necessary to make cheese and day two goes deeper into the different aspects of cheese making to help you create the best possible safe product.

4th Annual Ice Cream Tech Conference

Presented by the OSU Food Innovation Center

November 1-2, 2023

Food Innovation Center

1207 NW Naito Parkway, Portland OR 97209

A two-day short course focused on bench-top formulation and pilot scale production of ice cream, featuring hands-on ice cream formulation. Course fee is $599.00 per person including lunch both days. Limited early bird tickets with a discount of $100 are available. This short course is presented by the Oregon State University Food Innovation Center and the Oregon State University Arbuthnot Dairy Center.

Day one begins with an overview on the science of ice cream and fundamentals of ice cream production. We will dive into hands-on activities focusing on ice cream base formulation, variegate formulation, comparing production on bench-top & pilot scale batch freezers, and the effects of mix & variegate composition on final ice cream quality.

Seating is limited to 20 participants to accommodate the hands-on ice cream production during the course. Parking is available at the Food Innovation Center for the event.

Registration link: https://www.eventbrite.com/e/4th-annual-ice-cream-tech-conference-tickets-687549086827


Coffee, Tea, and Creamers: The Science and Art of Milk in Beverages

January 16-17, 2024

Chapman University

Info here.

  • Experts will share the tricks and tips of formulating coffee and tea beverages with milk, and processing ready-to-drink refrigerated, aseptic and shelf-stable products. The course features hands-on activities and demonstrations, extensive Q&A time with formulation experts and will benefit entrepreneurs, students, and industry professionals in R&D, production, marketing, and QA in the food processing, food service and distribution sectors.

Dairy Foods Manufacturing Continuing Education Series

Online

Oregon State University

Info here.

  • The Dairy Foods Manufacturing Continuing Education Series provides technical, scientific and regulatory knowledge of dairy processing and dairy products to learners aspiring to or currently working in dairy manufacturing plants. There are no prerequisites, and courses are 100% virtual so you can work through them at your own pace (each module is 1-2 hours). Designed by industry experts, participants can work toward full certificates, micro certificates and learning via specific modules.

Workshops via the Washington State Creamery

Info here.


Advanced Dairy Chemistry Course

Presented by the OSU Food Innovation Center

February 7 – 8

8:30 a.m. – 5:00 p.m.

Food Innovation Center

1207 NW Naito Parkway, Portland OR 97209

A 2-day lecture series focusing on dairy chemistry designed for current university students and individuals in the dairy research industry.

Advanced Dairy Chemistry Course for University Students and the Dairy Research Industry

Speakers and Organizers

Prof. Dr. Doug Goff, University of Guelph, Canada
Prof. Dr. Eric Bastian, Western Dairy Center, Utah State University
Asst. Prof. Dr. Zeynep Atamer, Oregon State University
MSc. Ing. Melanie Hanlon, Oregon State University

Fee

$450 – register on or before January 15th, 2024
$550 – register between January 15th- February 1st, 2024

Capacity – 25-30 Participants

Email atamerz@oregonstate.edu with any questions.

Registration link: https://www.eventbrite.com/e/advanced-dairy-chemistry-course-tickets-789455331147


 

Guides and Manuals

Ice Cream Inclusions, Food Safety Guide – Innovation Center for U.S. Dairy

Dairy Industry Learning Opportunities

Let’s Keep Your Business Going from the Dairy Business Innovation Alliance

Covers important topics like risk management, business development strategies, setting up manufacturing processes and much more. (Complete a form to view free onboarding sessions for dairy employees.)

  • So Your Business is Up and Running – What’s Next?
    Learn about the history, size and scope, diversity and inclusivity, and goals and mission of the dairy industry – and enjoy some day-one encouragement from your new industry peers!
  • Developing Business Strategies
    Learn about the components of a growth strategy, as well as a step-by-step process with
    examples of small business growth strategies will also help you create your own.
  • Keeping Your Business Safe
    Understand the basic building blocks of an insurance program and how to use risk management principles that provide the coverage you need to protect your growing dairy operation.
  • Manufacturing Processes
    Learn about the overview and goals of a manufacturing process and how to use objectives and tools to improve productivity, including how to integrate regulatory plus staffing requirements.
  • Fine Tuning Your Marketing Strategy
    Understand consumer buying trends and how designations (i.e. organic) and finer-tuned value statements — including mission, sourcing, shelf life/packaging — to better impact your marketing.
  • Social Media Marketing
    Learn its role, benefits and requirements, including how to develop effective strategy and community. Developing Key Performance Indicators (KPI’s) for your strategy.
  • Developing E-Commerce
    Creating your e-commerce road map, while extending your brand, maximizing Search Engine Optimization, and deciding what models are right for you
  • Developing an Export Program
    Learn the steps in the export planning process and how to develop your plan. Who are the important players, their roles, and how to choose what’s best!