Webinar Program



Over the past eight years Dairy Australia has developed over 250 webinars designed to upskill Australian dairy manufacturers.

These webinars, together with their downloadable PDFs, offer an exciting way to enhance the knowledge of you or your workforce, without having to leave the workplace - delivering substantial savings in costs and time. Alternatively, webinar recordings can be viewed at a time that suits participants.

Most importantly, staff receive this valuable training from local and international experts in their field.

Typically the 30 webinars conducted annually include a 50 minute presentation followed by 5 to 10 minutes of question time.

Webinar access is free for Australian dairy farmers.

Visit the Dairy Australia Events calendar and select the tag 'Manufacturing' to find the latest webinars in your area, or visit the webinar library to view previous presentations.

2020/21 Webinar season passes

Category

12 month pass
(incl. GST)

6 month pass
(incl. GST)

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.

Purchase of a Webinar Season Pass entitles companies and individuals to the following:

  • Access to 30+ webinars per year.

  • Multiple logons for company staff attending webinars (plus multiple people can participate from logon point.

  • Single logon for individuals / small companies (multiple people can participate from one logon).

  • Technical support for participants.

  • PDF’s of presentations.

  • Opportunity to ask questions of world expert during the webinar.

  • Opportunity to liaise with and ask further questions of webinar presenter for one week post webinar.

  • Access to webinar recordings for 90 days post webinar.

  • Professional development opportunity for individuals and companies.

  • Opportunity to suggest new topics or dairy experts relevant to business needs.

Webinar schedule, Semester 1 - 2021

28 Jan 2020

10-11am AEDT

 

Finding the Source: Root Cause Analysis in dairy manufacturing

Nicole Martin, Cornell University, USA

 

Wed Feb 3

10-11am AEDT

 

Dairy Matrix and Milk Fat: its complex contribution to nutrition

Rafael Jimenez-Flores, Ohio State University, USA

 

Wed Feb 10

12-1pm AEDT

 

Solving cheese defects Part 1 – Soft ripened cheeses

Peter Dixon, Vermont, USA

 

Wed Feb 17

2-3pm AEDT

 

Learnings from COVID-19

Kylie Armstrong, Bulla.Dairy Foods, Kees de Koning, Wageningen University, NL

[Plus introduction by Helen Dornom and Sofia Omstedt, DA]

 

 

Wed Feb 24

2-3pm AEDT

 

 

FREE WEBINAR
Dairy Situation and Outlook -
Sofia Omstedt, Dairy Australia

Dairy Matters – Consumer marketing update – Glenys Zucco, DA

 

Wed March 3

2-3pm AEDT

 

 

Dairy Farm Monitor report - Understanding the costs of dairy farming

Jake Musson, Dairy Australia

 

Wed March 17

2-3pm AEDT

 

Spore-forming bacteria and their impact on hard and semi-hard cheese production

Ivan Larcher, The Cheese School, Castlemaine

 

Wed March 24

2-3pm AEDT

 

Stability and spoilage of lipids in milk and dairy products

Hilton Deeth, Emeritus Professor, University of Queensland

 

Wed. March 31

2-3pm AEDT

 

Australian dairy exports to Japan and status of the Japanese market

 

Wed. Apr 14

2-3pm AEST

 

Emulsions and their importance in dairy products

Greg Martin, University of Melbourne

 

Wed Apr 21

2-3pm AEST

 

Whole genome sequencing and its potential for dairy processing

Steve Flint, Massey University, NZ

 

Wed. Apr 28

2-3pm AEST

 

Dairy consumption in China following the COVID-19 outbreak

 

Wed. May 5

2-3pm AEST

 

The role of heat stable enzymes in shelf life of milk powders

Alistair Carr, Massey University, NZ

 

Wed May 26

3-4pm AEST

 

Creating new opportunities in functional fermented milk products

Marja Kanning, DSM, The Netherlands

 

Wed. June 2

Time TBC AEST

 

Innovations in dairy processing

i) U-V based pasteurisation of milk - Klaus Iversen, Lyras, Denmark

ii)High performance Ultrafiltration- William Harvey, Applied Biometric, USA


X
Cookies help Dairy Australia improve your website experience. By using our website, you agree to our use of cookies.
Confirm