Physio-chemical characteristics of bovine milk suitable for cheese making
Livestock selection criteria for the third Millennium
Italian PDO cheeses: distinctive traits
Organic cheeses: a new Italian trend
Visit to EXPO Milano 2015
Grana Padano cheese: a unique dairy technology for a world renowned cheese
Gorgonzola cheese: the tradition of Italian blu-veined cheese at the intersection of the plain and the Lombardo-Piemontesi prealps
Opportunities and benefits for the mini-dairy
Hygienic aspects of the mini-dairy: from the finished product to the market
PeriodFromSeptember 7th 2015
ToSeptember 11th 2015
The course will be delivered in English. Upon request, this course can be repeated in another language.
The participation fee is € 1,600.00. For applications made before June 9th, 2015 a 20% discount will be applied (participation fee = € 1,280.00).
If two or more members of an organization apply for the same course the first participant will pay the full fee, but additional members will have a reduced participation fee of € 1,200.00.
The application deadline for the course SAF06 is July 24th, 2015.
The participation fee includes:
- Tuition costs, including all training materials and use of the location’s training facilities and related services
- Participant costs, including the course field trips, transfer to and from EXPO Milano 2015 + entrance ticket, the lunches of Monday, Tuesday, Thursday and Friday, a gala dinner and special evening event, and a final dinner.