Key functions
- University Education & Student Research Projects
- Product and Process Development (for commercial clients and entrepreneurs)
- Production Scale-Up
- Commercial Production
- Short Courses
- University Outreach
- Product Testing
Dairy Science Pilot Plant
The Dairy Science Building is a licensed facility under the Canadian Food Inspection Agency’s (CFIA) Safe Food for Canadians Regulations (SFCR), enabling it to manufacture a variety of dairy products while serving multiple roles. It provides students with hands-on learning in food safety, dairy manufacturing processes, and product development through undergraduate teaching and research. The facility also engages with industry by hosting professional short courses and supporting local small and medium-sized food manufacturers in launching and expanding their operations through collaborative research and innovation.
What we offer
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Plant Capabilities
- General Processing: Raw Holding, Mixing, Homogenization, Separation, Chilling, and Fluid Processing.
- Core Technology: Legal High-Temperature Short-Time (HTST) Pasteurization, Batch Pasteurization.
- Product Manufacturing: Cheese Making, Frozen Dairy Product Processing, and Fermented Dairy Product Processing.
- Storage: Cold and Frozen Storage.
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Volunteer Opportunities
We welcome student volunteers interested in gaining hands-on experience and expanding their knowledge of dairy science. To apply, contact David, Dairy Science Pilot Plant Technician, at Yannan.Wu@umanitoba.ca or visit the Dairy Science Building. -
Pasteurization short course
Course Overview
This course is designed to provide food industry professionals with a comprehensive and practical understanding of pasteurization. Pasteurization has long been an important step in food processing operations and in most cases identified as a critical control point in a HACCP plan. The course content will include the operation and regulatory requirements of Vat and HTST pasteurization, equipment design and function, and the fundamentals of dairy microbiology. Other areas covered in the course are CFIA procedures for evaluation of pasteurization system and responsibility of operator. The course will also include a hands-on testing exercise of HTST equipment at the University of Manitoba pilot dairy plant.
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Theoretical Content:
- Pasteurization introduction including background, Effects, Equipment design, and function.
- The operation and regulatory requirements of both Vat and HTST pasteurization.
- Fundamentals of dairy microbiology.
- CFIA procedures for the evaluation of pasteurization system and the responsibilities of the operator.
Practical Component:
- The course includes a hands-on testing exercise with HTST equipment, which takes place at the University of Manitoba's Dairy Pilot Plant.
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Who Should Attend
Plant supervisors, engineers, operators, and quality control staff who work with a wide variety of pasteurized food products. Inspectors involved in food pasteurization operations would also find this course useful.
Accommodation Assistance
Please contact the Department of Food and Human Nutritional Sciences at (204) 474-8180 for assistance with booking accommodations.
Contact Us
Department of Food and Human Nutritional Sciences
112 Dafoe Road, Dairy Pilot Plant
University of Manitoba
Winnipeg, MB R3T 5V6 Canada
(204) 474-8180