Cornell University Dairy Foods Extension

Volume 3, Issue 4 July 2015

In This Issue

Innovating Fluid Milk

By Tristan Zuber, Dairy Foods Specialist

Eleven billion gallons sold in 2014; A per capita increase of 1.6 gallons to 34 gallons since 1976; Water - the world's most simple beverage, has seen tremendous sales and volume growth over the last thirty years. Is it the convenience factor, health benefits, packaging, strategic marketing, or refreshability that is creating higher demand for water? Can these strategies be translated to fluid milk to support higher levels of consumption of nature's most perfect product?

Casey McCue (NYS Department of Agriculture & Markets), Tristan Zuber (Cornell University), Commissioner Richard Ball (NYS Department of Agriculture & Markets), Cary Frye (IDFA), Maria Knirk (NYS Department of Agriculture & Markets)

Milk - one of nature's most nutritious foods has a wonderful story to tell. The dairy industry can truly capitalize on its health benefits to drive consumption and improve health. Placing limitations on our own industry is a way to discourage innovation and thus consumption. These were some of the topics that were discussed at the 1st-ever Northeast Fluid Milk Summit, cohosted by American Dairy Association & Dairy Council, Cornell Dairy Foods Extension & the Northeast Dairy Foods Association. The purpose of this event was to bring together fluid milk processors, regulators and supporting agencies to discuss pre-competitive marketing and innovation strategies in the fluid milk industry.Read the entire article here.

The Cornell Dairy Certificate Program and CEUs

What is a CEU and how does it tie to the Certificate program?

A CEU is a continuing education unit or continuing education credit that is used in continuing education programs, particularly those required in a licensed/certified profession, for the professional to maintain the certification.

The Continuing Education Units (CEUs) are earned by attending one of our other courses or by attending other meetings or trainings that are relevant to the Industry and have been approved by Cornell Dairy Extension Team.

Each of our courses has been assigned 1-3 continuing education units based upon student contact hours. 1 continuing education unit is assigned for every 10 student contact hours. Note that continuing education units (CEUs) are required for the basic (1.5 every 3 yrs.) and advanced (2.5 every 3 yrs.) to maintain certification. If you received your Basic Certification, and there has been a lapse in CEU credits after three years all courses must be re-taken.

The Basic Certification is valid for three (3) years. Note that continuing education units (CEUs) are required for the basic (1.5 every 3 yrs.) and advanced (2.5 every 3 yrs.) to maintain certification. If you received your Basic Certification, and there has been a lapse in CEU credits after three years all courses must be re-taken.

If you received the Basic Certificate "5" years ago and want to enroll in the Advanced Program, and have/are fulfilling your CEU credits, your Basic Certificate remains valid.

Check out our calendar for upcoming courses, so you can maintain your certificate and earn your CEUs. Another way to earn CEUs is to attend a New York State Association of Food Protection annual meeting or an affiliate meeting.

NYATEP/ Cornell Host 2nd Annual Food & Beverage Workforce Development Summit: A Focus on Food Industry Apprenticeships

By Tristan Zuber, Dairy Foods Specialist, Harvest NY Program

Cornell University's Harvest NY Program and the NY Association for Training & Employment Professionals (NYATEP) held its second annual food & beverage workforce development summit on June 22nd at Onondaga Community College, featuring NYS Agriculture Commissioner Richard Ball, Senator Kirsten Gillibrand, Senior Advisore at the US Department of Labor Zach Boren and Director of the Program on Applied Demographics of Cornell University - Dr. Warren Brown. The daylong summit on "Meeting the Workforce Needs of the Food Processing Industry" drew over 120 people from workforce investment boards, academic institutions and industry giants such as Anheuser-Busch, Chobani, Muller Quaker Dairy, Great Lakes Cheese and Steuben Foods. Read the entire article here.

Tristan Zuber (Dairy Foods Specialist, Cornell University), Senator Kirsten Gillibrand & Melinda Mack (Executive Director, NY Association for Training & Employment Professionals) at the 2nd Annual Food & Beverage Workforce Development Summit.