Webinar Program

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.

2021/2022 Webinar season passes


12 month pass
(incl. GST)

6 month pass
(incl. GST)

Large companies (over 200 employees)



Medium companies (20-200 employees)



Individuals and Small companies (1-20 employees)



University students




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.

Date and Time Event
Wed 27 July 

2:00-3:00pm AEST
Adapting cheese recipes to meet production capabilities for artisan cheesemakers

Gina Dal Santo, TAFE SA 
Wed 3 Aug

2:00-3:00pm AEST
The influence of compositional factors in optimising dairy powder solubility 

Thom Huppertz, Waginengen University, NL 
Wed 10 Aug

3-4pm AEST
Partitioning of milk and milk components

Mike Lewis, Educator and Consultant, UK

Wed 17 Aug

2-3pm AEST 


The industrialisation of non-dairy proteins and other milk components 

Michelle Colgrave, CSIRO

Wed 24 Aug

Time - TBC

The changing policy and legislative environment in the EU with respect to plastics and packaging

Mike Jefferson, European Association of Plastics Recycling and Recovery Organisations (EPRO) and consultant to EXPRA and CEFLEX

Wed 14 Sept 


3:00-4:00pm AEST


Using pH and Titratable Acidity to drive decisions during cheesemaking 

Paul Thomas, Berlin 

Wed 21 Sept 

2:00-3:00pm AEST


The use of cold plasma to inactivate bacterial spores

Steve Flint, Massey University, NZ

Wed 28 Sept



Technology enabling an improved sustainability footprint in antibiotic testing 

Chr. Hansen Denmark (Speaker TBC)

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

Gabby Cook and Lauren Salvestro, Dairy Food Safety Victoria

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

2:00-3:00pm AEDT


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

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