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
|
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.
Purchase of a Webinar Season Pass entitles companies and individuals to the following:
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Access to 30+ webinars per year.
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Multiple logons for company staff attending webinars (plus multiple people can participate from logon point.
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Single logon for individuals / small companies (multiple people can participate from one logon).
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Technical support for participants.
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PDF’s of presentations.
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Opportunity to ask questions of world expert during the webinar.
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Opportunity to liaise with and ask further questions of webinar presenter for one week post webinar.
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Access to webinar recordings for 90 days post webinar.
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Professional development opportunity for individuals and companies.
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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 | ||||||||
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Wed 1 Feb 10:00-11:00am AEDT |
Pre and post-processing contamination in dairy – Detection, tracking & implications for quality, safety & conformance.
Nicole Martin, Cornell University, USA |
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Wed 8 Feb 2:00-3:00pm AEDT |
Regulation of Novel Foods
|
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Wed 15 Feb 12:00-1:00pm AEDT |
Addressing common defects in surface-salted cheeses
|
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Wed 22 Feb 2:00-3:00pm AEDT |
Infant Formula – the importance of individual ingredients
Don Otter, NZ |
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Wed 1 March 2:00-3:00pm AEDT |
Free Webinar
Dairy Situation and Outlook PLUS
Isabel Dando and Bronwyn Duke, Dairy Australia |
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Wed 8 March 12:00-1:00pm AEDT |
Practical information for modifying recipes to account for seasonal variations in milk
Peter Dixon & Rachel Schaal, Vermont, USA |
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Wed 22 March 2:00-3:00pm AEDT |
The new Food Waste Action Plan for Australian dairy
|
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Wed 29 March 2:00-3:00pm AEDT |
Biofilm bacteria adapted to the dairy industry and nanobubble control
Steve Flint, Massey University, NZ |
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Wed 19 April 12:00-1:00pm AEST |
Technology to create better dairy products with minimal waste
Jayani Chandrapala, RMIT, Victoria |
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Wed 03 May 3:00-4:00pm AEST |
Improving food manufacturing infrastructures to reduce food safety hazards
|
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Wed 10 May 2:00-3:00pm AEST |
Rehydration of caseins and caseinates: challenges and opportunities
Thom Huppertz, Wageningen University, NL |
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Wed 17 May 2:00-3:00pm AEST |
Consequences of heating milk at high temperatures
Hilton Deeth, University of Queensland |
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Wed 24 May
2:00-3:00pm AEST |
Microbiological testing for dairy companies - What do your test results mean?
Margaret Tentser, BVAQ laboratory, AU |
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Wed 31 May 3:00-4:00pm AEST |
Achieving circularity with household plastic flexibles
Mike Jefferson, Circular Economy for Flexible Packaging (CEFLEX), Belgium |
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Wed 7 June 3:00-4:00pm AEST |
Troubleshooting rind development issues in washed rind cheeses
Paul Thomas, Cheesemaker and Educator, Germany |