Past Events

In this all-grain brewing class we'll show you how to make this historic North American ale.

In this 2-day, course, we explore the science behind crafting the perfect chocolate, from the initial bean selection to the final product. Through a combination of expert lectures and hands-on practice, you will:

Non-fresh cheeses develop their sensory profile during ripening while ripening agents change cheese components based on curd composition, environment control, salting and surface treatments, and packaging to deliver a wide range of flavours, aromas, textures, and appearance that define cheese quality. During this 3-weeks online course participants will learn about ripening agents, cheese surface treatments such as coatings, ripening environments, changes that occur during ripening (texture, flavour, composition).

  21st Annual GFSS Symposium EVERYTHING OLD IS NEW AGAIN   Date: Wednesday October 30th

In this all-grain brewing class we'll show you how to make a Czech Pilsner. Join us for a hands-on experience in brewing beer on a scale that you can easily replicate at home. Our beer-making classes provide an opportunity to get familiar with the ingredients and processes needed to make great beer. Who is the course designed for?

In this 4.5-day course, participants will gain a comprehensive understanding of the scientific and technological principles of cheesemaking. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques. Develop your cheesmaking skills by creating 12+ cheeses from start to finish.

Food Science Seminare Phytochemicals for health benefical effects in animals and humans Presentation by Dr. Julian Weghuber  

Botulism in Canada Speaker:

In this all-grain brewing class we'll show you how to make this traditional Bavarian Märzen.