Tag Archives: education

Food Safety Summit

Every day food safety professionals are faced with news about outbreaks, new legislation and new products and services to help them do their jobs better. For the past 20 years, the Food Safety Summit has been the one event developed by the industry for the industry where professionals learn from their peers about cutting edge solutions to address emerging issues, become certified in the newest courses available and see the latest technological advances offered by leading vendors. 

Booth #513

For more information: https://www.foodsafetystrategies.com/food-safety-summit

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Craft Brewers Conference & BrewExpo America

The Craft Brewers Conference® is the number one environment in North America for concentrated, affordable brewing education and idea sharing to  improve brewery quality and performance. Fourteen distinct educational tracks provide attendees with over 95 seminars led by the top minds in the beer world.    Craft Brewers Conference & BrewExpo America

Booth #2122

For more information: https://www.craftbrewersconference.com/

 

 

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Professional Dairy Producers of Wisconsin Business Conference (PDPW)

Connect with a new idea, an old friend, a global perspective, a preferred supplier, an inspiring attitude, a leading expert, the latest technology, a trusted resource. It’s all here for you in two jam-packed days!

 

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Nelson-Jameson Lab Training Workshop

Nelson-Jameson is proud to announce that we will be holding “A ‘Calibration’ of Lab Testing” this October 17th at the University of Wisconsin-Richland. The seminar will be lead by two Nelson-Jameson Lab Team members in our Technical Services area: Steve Zdun and Dayton Bruha. Best practices in pH, microbiology, and salt will all be featured in the workshop. Perfect for food and beverage lab personnel, participants will get a hands-on approach to tackling these core areas.

Registration before October 1st, will guarantee an early bird rate of $150 ($175 after). Call one of our customer service representatives and mention item #333-3333 for more information!

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Back to Cow-llege

cheesecertificateSix years ago, I had the honor of going back to school. Before you start envisioning a Rodney Dangerfield ‘80’s movie, I can assure you that it wasn’t that kind of school. Yes, it took place at the renowned party academic institution of the University of Wisconsin-Madison, but this was cheese school. The Wisconsin Cheese Tech Short Course, to be exact. I had just joined Nelson-Jameson, Inc. after working in the retail and merchandising industry for a decade, and I needed to learn about the core business of my new employer. So, like many of my colleagues before me, I was sent to Madison for a week of immersive classes provided by the UW’s Center for Dairy Research, one of the world’s premier dairy research institutions with which Nelson-Jameson has always held a close relationship.

Taught over the course of a week, the Cheese Tech Short Course covers cheese making production principles and technology and includes an optional cheese making lab that offers hands-on experience in cheese production. When the CDR describes the course as “intensive”, they aren’t kidding. I used every bit of my high school and college knowledge of chemistry, biology and algebra to comprehend the over two dozen lectures that included topics such as “Secondary Microflora”, “Pasteurization” and “Starter Cultures”. Even seemingly easy-sounding subjects (“Shredding and Slicing”, I’m looking at you), proved to be much more complicated than one would think. I took comfort in the fact that I wasn’t the only novice in our class whose previous experience with cheese mostly revolved around consumption. My classmates ranged from Marketing Directors for Fortune 500 food companies to novice Cheesemakers to QA Managers at local dairies to R&D Executives from foreign countries. To someone new to the food processing world, the diversity of our group clearly demonstrated the importance of the cheese and dairy category in the global food industry and solidified my choice to join a company that contributed so greatly to what was clearly a dynamic and important part of the food production world.

It was a fascinating week that I’ve never forgotten, and the information that I learned served me well in my early days in sales. Now, as a marketer, it’s provided an intellectual foundation for my creative process in communication and promotions. And, as I grow with Nelson-Jameson, the knowledge taken from the Wisconsin Cheese Tech Short Course will surely supplement any role that I may undertake. Turns out that not only does the cheese stand alone, it also stands out.

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