workshop

New York State, like many other areas in the US is firmly entrenched in the craft beer revolution. As Niall McCarthy chronicled on Forbes.com in April of 2019: “Back in 2008, small and independent brewers produced 8.5 million barrels of lager, stout, pale ale, India pale ale, porter and countless other varieties. By 2018, output climbed steeply to 25,917,766 barrels.” From Buffalo to Brooklyn, New York State’s craft industry continues to significantly contribute to that rise in production, from brewpub favorites to nationally-consumed brands.

Six years ago, I had the honor of going back to school. Before you start envisioning a Rodney Dangerfield ‘80’s movie, I can assure you that it wasn’t that kind of school. Yes, it took place at the renowned party academic institution of the University of Wisconsin-Madison, but this was cheese school. The Wisconsin Cheese Tech Short Course, to be exact. I had just joined Nelson-Jameson, Inc. after working in the retail and merchandising industry for a decade, and I needed to learn about the core business of my new employer. So, like many of my colleagues before me, I was sent to Madison for a week of immersive classes provided by the UW’s Center for Dairy Research, one of the world’s premier dairy research institutions with which Nelson-Jameson has always held a close relationship.

Taught over the course of a week, the Cheese Tech Short Course

On March 22^nd, Nelson-Jameson is excited to offer our “pH Workshop” at the University of Wisconsin-Baraboo/Sauk County. The course will be facilitated by Nelson-Jameson’s in-house pH expert, Steve Zdun. The workshop is perfect for an array of food and beverage industry producers to learn more about the basic principles of successful, and effective pH analysis in the processing environment.

Participants will garner insight into a host of topics, including: sample preparation techniques, choosing the best electrode/meter for the job, the importance of Automatic Temperature Compensation, calibration techniques, cleaning/maintenance procedures, and basic trouble shooting. Steve has also planned time for a question and answer session, as well as one-on-one consultation. By the end of the session that runs from 9am-12pm, class participants will leave with a constructive base of information to take with them into their facilities, as well as receive a

You may have seen our announcement earlier this year that we started working with Cherney Microbiological Services to provide educational opportunities for customers interested in learning more about food safety, sanitation, and a host of other topics.

Well, we are happy to announce that Cherney has released their Cherney College course offerings for 2016!

Contact us at [email protected] or call 800-826-8302 if you would like to learn more about any of the following course offerings or to register (early bird discounts are available for registrations submitted 30 days prior to the course date). Courses are held in Green Bay, Wisconsin.