Regional Support

Support for Wisconsin Dairy companies and cheesemakers. Information and resources for marketing and food safety.

Training, workshops and webinars focused on utilizing technology to facilitate the development of food safety plans.

The Food Safety Preventive Controls Alliance (FSPCA) is an alliance of key industry, academic and government stakeholders whose mission is to support safe food production by developing a nationwide core curriculum, training and outreach programs to assist companies producing human and animal food in complying with the preventive controls regulations that will be part of the Food Safety Modernization Act (FSMA). Follow this link to find a course near you.

Offers workshops on dairy plant food safety and supplier management.

Resources and information on animal nutrition, quality management for the farm and environment, caring for your dairy animals, farm management, and planning to help improve business management for dairy farms.

Since its beginning over 90 years ago, Extension in Michigan has focused on bringing knowledge-based educational programs to the people of the state to improve their lives and communities. Today, field agents supported by on-campus faculty and staff members are serving in every county, providing programs focusing on agriculture and natural resources; children, youth and families; and community and economic development.

There are four sections within Animal Science that are part of the Cooperative Extension Service: animal husbandry, dairy extension, swine husbandry, and horse husbandry. Each section operates within their area of expertise, but there are overlaps.

Webinars, Courses and resources that cover that wide range of activity that occurs on dairy farms, including animal health, financial management, and feed management.

The Extension Dairy Program serves Tillamook, Clatsop, Columbia, and Washington counties providing education, training, and technical assistance to people with dairy related needs and interests. Major program efforts include enterprise budgeting, waste management, forage management, nutrition, air emissions, labor, and facilities design.

The Food Innovation Center (FIC) Agricultural Experiment Station is provides assistance and resources for client based product and process development, packaging engineering and shelf life studies, food safety, and consumer sensory testing.

The Extension Dairy Food Team supports individuals with food safety education and training resources.

A food business incubator and economic development program from the New Jersey Agricultural Experiment Station and Rutgers, The State University of New Jersey. They also host food safety training and workshops.

Sterling College is a private, environmental college in Craftsbury Common, Vermont, and is focused on the human relationship with the natural world and a place where what you do every day really matters.

Link to presentations, publications, and websites related to the production, harvest and processing of foods. The emphasis is microbial food safety but food biotechnology, food quality, and food security are also addressed.

Agriculture in Connecticut is a diverse $3.5 billion industry. UConn Extension provides relevant and timely resources to address the complex issues of this industry for food producers, stakeholders and others who need information.

Food safety courses and resources.

MREDC is a University of Maryland Extension Community Resource and Economic Development Online Initiative that provides tools for business success as well as information for food processors.

With on-farm research and statewide outreach programs, the Dairy Program Team gives producers and industry professionals the tools they need to make sustainable and profitable decisions.

Food Safety and Dairy Management information from The Virginia Cooperative Extension, which is comprised of Virginia Tech and Virginia State University. Resources, courses, and videos.

Teaching and research opportunities for the university community and to the dairy industry.

Resources and support for individuals and companies.

National Dairy Food Research Centers help bring innovative products that use dairy and dairy ingredients to consumers. The mission of the Centers is to conduct research, educate professionals, transfer knowledge to industry and create dairy products and ingredients with improved health, safety, quality, and functionality. Each Center has a comprehensive array of expertise and resources including dairy pilot plants and labs. The network is made-up of six dairy centers encompassing over 16 universities across the US.

The DII is exclusively dedicated to dairy foods research, industry support, technology transfer, and education. Cal Poly is one of the primary training institutions for people entering dairy foods industry careers.

The Wisconsin Center for Dairy Research (CDR) is the premier dairy research center. Located within a licensed, operating dairy plant on the University of Wisconsin-Madison campus, CDR builds on Wisconsin's tradition as the "Dairy State."

Cornell University Extension Program for Dairy & Milk Products, including milk quality, chemistry and processing.

The Midwest Dairy Foods Research Center is a collaborative effort between dairy farmers and land-grant universities with a mission of providing responsive, agile, thorough and comprehensive product research, and for dairy processing students. This website provides information for dairy products researchers, manufacturers, and academia. Dairy farmers, please visit the Midwest Dairy Association website for information on this and many other checkoff-funded programs.

The Southeast Dairy Foods Research Center (SDFRC), one of six National Centers funded and supported by Dairy Management Inc. (DMI) through the Dairy Research Institute (DRI), has been in operation since 1988. North Carolina State University is the lead institution, joined by Mississippi State University.

The SDFRC is a collection of experienced and accomplished scientists working in research areas prioritized nationally by industrial surveys. These areas include milk and whey ingredient functionality, thermal and biological processing, sensory properties of cheese and dairy ingredients, dairy food safety, and microbial technologies for starter cultures and probiotics.

The Western Dairy Center pursues an ongoing mission to conduct basic and applied research in dairy products and ingredients and to transfer the resulting knowledge to the dairy industry in usable form. The Western Dairy Center is a network of universities, researchers and dairy food industry companies in the western region. It is supported by regional dairy farm families, dairy organizations and dairy food industry companies

The Alcaine Research Group is based at Cornell University and focuses on fermented dairy products and food safety.

Dr. Clark is based at Iowa State University. Her research applies food microbiology, chemistry, product development and sensory evaluation skills to enhancing the safety of dairy products, and the role of dairy foods in human health.

The D'Amico Lab is based at the University of Connecticut. Current research efforts focus on improving the safety and quality of cheese by understanding the microbial ecology of traditional cheeses and their manufacturing environments, the role of food and microbes in human health, and improving the quality and safety of dairy foods with particular interest in the use of protective and probiotic bacteria for the control of pathogens in the production of raw milk cheese.

Dr. Donnelly's expertise is the microbiological safety of food, focusing on the safe production of raw milk products and Listeria monocytogenes.

Dr. Drake's laboratory, based at NC State, is focused in two different areas: sensory analysis and flavor chemistry.

The Dutton Lab is based at the University of San Diego. The Dutton Lab uses cheese as a model ecosystem to further understand the basic mechanisms that are at play within microbial communities.

Dr. Goddik is based at Oregon State University, and works with the Dairy Processing Extension Program, and focuses challenges facing the dairy industry.

Dr. Kindstedt's research focuses on the chemistry, crystallography, structure, function and history of cheese.

Dr. Schoenfuss' focuses on dairy product chemistry and functionality, and how the formula and manufacturing process affects natural and process cheeses, fermented milks, and other dairy ingredients.

Dr. Stevenson leads a team that assesses, evaluates and develops innovative teaching methods for food safety education and training.

Dr. Wiedmann's lab focuses on on microorganisms that cause a considerable number of foodborne deaths annually in the US, including Listeria monocytogenes and Salmonella.

The Wolfe Lab is based at Tufts University. The lab uses fermented foods and other synthetic microbial communities to study the ecology and evolution of microbiomes, and uses food as a tool for improving microbial literacy through teaching and outreach.