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 eight years Dairy Australia has developed over 250 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 at for further information, or to purchase a webinar season pass (rates listed below). Individual webinars can be accessed for $35. 

Webinar program January-JUNE 2020

Dairy Australia Manufacturing Workforce Webinar Program, Semester 1, 2020
NB. Details may change at short notice due to unforeseen circumstances
Date and Time Topic and Presenter
Thurs. Jan 30
2-3pm AEDT
Food Security: Protecting your business against intentional contamination
Amanda Evans Lara, HACCP Mentor, Australia
Wed. Feb 5
10-11am AEDT
Enzyme Technology and Usage: Transforming milk during dairy product manufacturing
Pat Polowsky,
Tue. Feb 11
1-2-pm AEDT
Blue Cheeses with Natural Rinds: Internal Texture, Blue Veining, and Rind Development
Peter Dixon, Cheesemaker, Consultant and Educator, Vermont, USA
Wed. Feb 19
10-11am AEDT
Developing Speciality Yoghurts
KJ Burrington, Center for Dairy Research, Wisconsin, USA
Wed. Feb 26
2-3pm AEDT
Cheese Cultures Q and A (questions to be lodged prior to webinar)
Ian Powell, Cheese Culture Scientist, Australia
Wed. Mar 4
2-3pm AEDT
Dairy Situation and Outlook, March 2020
Sofia Omstedt
Lactose intolerance - science, realities and perceptions
Rivkeh Haryono, Dairy Australia
Wed. Mar 18
2-3pm AEDT
Delivering a design- led sustainable packaging and brand portfolio
Michael Grima, qDesign Enterprises, Australia
Wed. Mar 25
2-3pm AEDT
Phage Control in dairy processing
Dan Crozier, Sanikleen Australia
Wed. Apr 1
2-3pm AEDT

Factors contributing to the spore formation of thermophilic bacteria
Steve Flint, Massey University, NZ
Wed. Apr 29
2-3pm AEST
The role of dairy in a sustainable diet
Brad Ridoutt, CSIRO
Wed. May 6
2-3pm AEST
A2 Milk – an unbiased review
Don Otter, University of Auckland, NZ
Wed. May 13
2-3pm AEST
Non-thermal technologies for processing dairy other than high pressure processing
Hilton Deeth, Emeritus Professor, University of Queensland
Wed. May 27
3-4pm AEST
Controlling pinking and other discolouration defects in cheese
Paul Thomas, Cheesemaker, Educator and Consultant, UK and Berlin
Wed. June 3
2-3pm AEST
Wild flavours in cheeses: focusing on histamine formation and acrid flavours
Ivan Larcher, Cheesemaker, Educator and Consultant, France
Wed. June 10
2-3pm AEST
Evolving consumer trends and rewards for ethical and sustainable business practices
Denise Hamblin, National Sector Head, FMCG, Colmar Brunton


July 2019 – June 2020 Season Pass Charges

Category 12 month pass
(incl. GST)
6 month pass
(incl. GST)
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 at 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.