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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

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.

NB. Changes may be made to this program due to unforeseen circumstances. To receive webinar invitations, please register your details with Jenny Penfold.

Webinar Program

Date and Time Topic

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

3:00-4:00pm AEST

Partitioning of milk and milk components


Mike Lewis, Educator and Consultant, UK

Wed 17 Aug

2:00-3:00pm AEST

The industrialisation of non-dairy proteins and other milk components 

 

Michelle Colgrave, CSIRO

Wed 24 Aug

3:00-4:00pm AEST

Plastics and packaging legislation in the EU – implications for Australian dairy

 

Mike Jefferson, European Association of Plastics Recycling and Recovery Organisations (EPRO)

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

TBC 

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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