Cheese Manufacturing

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, which is next running on Thursday 15th – Friday 16th July 2021.

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 Julie Bent at julieb@reaseheath.ac.uk

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