Manufacturing workforce webinars

Register for one of our easy to access webinars, hosted by global dairy experts, or visit the webinar library to view previous presentations.

Webinars for upskilling the dairy manufacturing workforce

Over the past seven years Dairy Australia has developed over 200 webinars designed to upskill Australian dairy manufacturers.

These webinars, together with their downloadable PDFs, offer exciting formats to enhance the knowledge of you or your workforce, without having to leave the workplace - delivering substantial savings in costs and time. Alternatively, webinar recordings can be viewed at a time that suits participants. 

Most importantly, staff receive this valuable training from local and international experts in their field. 

Typically the 30 webinars conducted annually include a 50 minute presentation followed by 5 to 10 minutes of question time.

Please email Jennifer Penfold for further information, or to purchase a webinar season pass (rates listed below). Individual webinars can be accessed for $35. 

Webinar program July-december 2019

Dairy Australia Manufacturing Workforce Webinar Program, Semester 2, 2019
NB. Details may change at short notice due to unforeseen circumstances
Date and Time Topic and Presenter
Tues. July 9
2-3pm AEST
Yume Food - fighting food waste strategies
Katy Barfield, Founder and CEO, Yume Food, Australia
Wed. July 17
2-3pm AEST
Blockchain in action for dairy manufacturers
Nadeem Shaikh and Ralph Kalsi, Blockchain Australia Solutions
Wed. July 24
2-3pm AEST
Kosher and kosher certification in dairy manufacturing
Kosher Australia
Thurs. Aug 1
2-3pm AEST
Geographical Indicators and future naming of Australian cheeses
Tamara Dawson, Dairy Australia and Kris Lloyd, Woodside Cheesewrights, South Australia
Wed. Aug. 21
2-3pm AEST
Lipid oxidation in milk and milk products
Hilton Deeth, Emeritus Professor, University of Queensland
Wed. Aug. 28
2-3pm AEST
Packaging for our future – the 2025 National Packaging Targets
Meredith Epp, Australian Packaging Covenant Organisation
Tues. Sept 3
2-3pm AEST
Milk quality, enzyme production and the effect on UHT milk quality
Steve Flint, Massey University, NZ
Thur. Sept 26
3-4pm AEST
Dairy technology and process controls for Dutch style cheeses
Paul Thomas, Cheese Consultant, UK
Wed. Oct. 2
2-3pm AEST
Dairy Situation and Outlook, Oct 2019
Sofia Omstedt, Dairy Australia
Milk vs Alternatives – How is the dairy industry responding?
Melissa Cameron, Dairy Australia
Wed. Oct. 9
2-3pm AEDT
The top 10 non-conformances at audit and how to avoid them
Amanda Evans-Lara, HACCP Mentor, Australia
Wed. Oct. 16
2-3pm AEDT
Milk Oligiosaccharides and their potential for application in dairy manufacturing
Don Otter, Consultant, NZ
Wed. Oct. 23
10-11am AEDT
From Colloids to Casein: Understanding the structure and chemistry of milk
Patrick Polowsky, USA
Wed. Nov. 13
10-11am AEDT
Kombucha style beverages produced from whey
Sam Alcaine, Cornell University, USA
Wed. Nov. 20
10-11am AEDT
Cheesemaking as a tool for rural development
Mateo Kehler, Jasper Hill Farm, Vermont, USA
Wed. Nov. 28
10-11am AEDT
The role of milk production, storage, and transportation in cheesemaking
Peter Dixon, Cheesemaker and Consultant, Vermont, USA


July 2019 – June 2020 Season Pass Charges

Category 12 month pass 6 month pass
Large companies (over 200 employees) $2200 $1200
Medium companies (20-200 employees) $490 $260
Individuals and Small companies (1-20 employees) $220 $130
University students $150 $80

Individual webinars can be accessed for $35.

Please email Jennifer Penfold to purchase a webinar season pass. 

Purchase of a Webinar Season Pass entitles companies and individuals to the following:

  • Access to 30+ webinars per year.
  • Multiple logons for company staff attending webinars (plus multiple people can participate from logon point.
  • Single logon for individuals / small companies (multiple people can participate from one logon).
  • Technical support for participants.
  • PDF’s of presentations.
  • Opportunity to ask questions of world expert during the webinar.
  • Opportunity to liaise with and ask further questions of webinar presenter for one week post webinar.
  • Access to webinar recordings for 30 days post webinar.
  • Professional development opportunity for individuals and companies.
  • Opportunity to suggest new topics or dairy experts relevant to business needs.