If you are a dairy food manufacturer or processor looking to gain an insight into the technological and commercial principles underpinning the manufacture of cheese, this would be a great course for you.
There will be both theory and practical components to this 2-day course.
The course will take place in the Reaseheath Food Centre, which is internationally renowned as a leading educational institution within the food and drink sector and has one of the best processing halls in Europe.
For further information, please contact Jessica Davies at jessica.davies@reaseheath.ac.uk
