The University of Guelph in Guelph, ON, is offering two hands-on professional short courses this spring through its Department of Food Science. The Introduction to Cheese Making Technology runs April 28, 2025 – May 2, 2025, and the Coffee Brewing Technology course takes place May 6, 2025 – May 7, 2025. The department’s short courses use an intensive model that pairs online theory with mandatory in-person lab sessions on campus, giving small producers, café owners and serious hobbyists access to the university’s pilot-scale facilities.
The cheese-making course is a 4.5-day in-person program held in the Food Science Building that covers microbiology, chemistry and production techniques behind a variety of cheeses. The current offering lists Dr. Mary Ann Ferrer as the instructor. Registration is $2,350 CAD according to the University of Guelph course listing, and lab capacity is limited (department materials note typical class sizes in the low- to mid-20s).
The two-day coffee brewing course covers bean chemistry, water quality and extraction physics and is taught by faculty in the department’s coffee research group (the department cites experts such as Dr. Loong-Tak Lim in its coffee research). Participants learn techniques to standardize flavour profiles and improve consistency at craft coffee shops. The course includes lab-based tastings and equipment demonstrations using the department’s coffee research facilities.
Both programs are open to small-scale food and beverage producers, restaurant operators, government inspectors and dedicated home enthusiasts. Courses often fill up months ahead of time. For registration deadlines, course fees or wait-list information, visit the Department of Food Science homepage or contact the Food Science main office at 519-824-4120 ext. 56589.
