University of Illinois Agriculture Events
New programs are being confirmed every day. Keep in touch with your
Extension Office for programs addressing the topics that interest
you and are offered in your County. To find your counties website
go to: http://web.aces.uiuc.edu/ve/
University of Illinois Extension Calendar Website
To search for programs throughout the state, check out Extension’s
searchable calendar. Search by location, topic or date to find
a program of you interest.
U of I Dairy Classes On-Line
Bob Sampson, Extension Communications Specialist, Phone (217)
Two University of Illinois dairy classes will be offered on-line
this fall taught by Department of Animal Sciences faculty and
Extension specialists. The classes—Principles of Dairy Science
and Advanced Dairy Reproduction--begin in mid-September.
“If someone is interested in learning more about the dairy
industry or if their job required familiarity with the latest
dairy cattle reproduction research and information, these classes
will be great opportunities,” said Michael Hutjens, U of
I Extension dairy specialist. Hutjens and fellow Extension specialist
Geoff Dahl will teach Principles of Dairy Science. The course
will explore all phases of dairy production including feeding,
physiology, marketing, genetics, and management. It will also
include 10 on-line labs.
The second course, Advanced Dairy Reproduction, will be taught
by Darrel Kesler and will cover the latest information on all
phases of reproductive physiology.
Both classes start in mid-September and all lectures are on CD.
Enrollees can take the class for credit or audit it without credit.
Students can listen to lectures based on his or her schedule and
attend class one hour a week for 10 weeks on the Internet. More
information can be obtained by going to: http://www.ao.uiuc.edu/ansci/class_info/
Cheese Grading Short Course, Nov. 5-6, University of Wisconsin
The Wisconsin Cheese Grading Short Course, an intensive two-day
course covering the principles and practices involved in grading
natural cheeses, will be held November 5-6 at Babcock Hall on
the College of Agricultural and Life Sciences campus. The $299
course fee covers instructional expenses and materials, supplies,
and one lunch. Parking, lodging and other meals are not covered.
Cheeses studied in the grading labs will show the majority of
flavor, body, texture, color and appearance attributes found in
the industry today. The expanded program covers premium Cheddars,
mold-ripened cheeses and sheep- and goat-milk cheeses, along with
Mozzarella, Colby/Jack, Cheddar, brick/Muenster, and Swiss cheeses.
Instructors include scientists and specialists from industry,
the UW-Madison, and the Wisconsin Department of Agriculture, Trade
and Consumer Protection.
This introductory course is intended for cheesemakers, production
supervisors, and quality-control personnel interested in assessment
of cheese quality. The course is structured around the cheese
grading standards covered by Wisconsin Ag Chapter 81 and USDA
The enrollment deadline is October 20; laboratory space limits
enrollment to the first 25 paid students. Those who enroll after
the course is filled will be placed on a waiting list for the
next course, tentatively scheduled for June 2004. For more registration
information, call CALS Outreach Services, (608) 263-1672. For
course information, call Scott Rankin, (608) 263-2008. For more
information on other food science short courses for food professionals,