Webinar schedule, Semester 2 - 2022
The Dairy Manufacturing Webinar Program, now partnering with The University of Melbourne, offers Australian dairy manufacturers an innovative program of relevant topics and highly qualified presenters.
Over the past ten years, Dairy Australia has presented over 300 webinars, all of which have been designed to upskill Australian dairy manufacturers.
The webinars, together with their downloadable PDF’s, offer an exciting way to enhance knowledge. Additionally, webinar recordings can be viewed at a later date and utilised to train work groups.
Dairy manufacturers receive this invaluable training from Australian and international dairy experts, all professionals in their fields.
30 webinars are conducted annually. Typically, each webinar includes a 50-minute presentation followed by five to ten minutes of question time.
Webinar access is free for Australian dairy farmers.
|
Category |
12 month pass
|
6 month pass
|
|
Large companies (over 200 employees) |
$2600 |
$1450 |
|
Medium companies (20-200 employees) |
$600 |
$320 |
|
Individuals and Small companies (1-20 employees) |
$270 |
$160 |
|
University students |
$180 |
$100 |
Individual webinars can be accessed for $45. Webinar access is free for Australian dairy farmers.
Please email Jennifer Penfold to purchase a webinar season pass.
Webinar schedule, Semester 2 - 2022
| Date and Time | Topic | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
Wed 27 July
2:00-3:00pm AEST |
Adapting cheese recipes to meet production capabilities for artisan cheesemakers
|
||||||||||
Wed 3 Aug
2:00-3:00pm AEST |
The influence of compositional factors in optimising dairy powder solubility
|
||||||||||
Wed 10 Aug
|
Partitioning of milk and milk components
|
||||||||||
Wed 17 Aug
2:00-3:00pm AEST |
The industrialisation of non-dairy proteins and other milk components
Michelle Colgrave, CSIRO |
||||||||||
Wed 24 Aug
TBC |
The changing policy and legislative environment in the EU with respect to plastics and packaging
|
||||||||||
Wed 14 Sept
3:00-4:00pm AEST |
Using pH and Titratable Acidity to drive decisions during cheesemaking
|
||||||||||
Wed 21 Sept
|
The use of cold plasma to inactivate bacterial spores
|
||||||||||
Wed 28 Sept
TBC |
Technology enabling an improved sustainability footprint in antibiotic testing
|
||||||||||
Wed 5 Oct
2:00-3:00pm AEDT |
Eliza Redfern, DA – Dairy Situation and Outlook
Sarah Xu, DA – Dairy export update |
||||||||||
Wed 12 Oct
2:00-3:00pm AEDT |
DairyRegTech - Progressing to a national approach
|
||||||||||
Wed 19 Oct
2:00-3:00pm AEDT |
Rapid shelf-life measurement approaches to reduce New Product Development time frames
Tom Ross, University of Tasmania |
||||||||||
Wed 25 Oct
|
Proteases and proteolysis in milk and milk products
Hilton Deeth, Emeritus Professor, University of Queensland |
||||||||||
Wed 9 Nov
12:00-1:00pm AEDT |
Cheese Ingredients: Cultures and Enzymes
Gil Tansman, DSM, USA |
||||||||||
Wed 16 Nov
2:00-3:00pm AEDT |
Heat resistance of lactoferrin – temperature and time parameters
Alistair Carr, AgResearch, NZ |
||||||||||
Wed 23 Nov
2:00-3:00pm AEDT |
Membrane processing of dairy by-product streams
George Chen, The University of Melbourne |
||||||||||
