National Fresh Milk Bar Operation and Production Technology Training Course

Fresh milk bar is a new thing in the transition period of China's dairy industry. It adapts to the development level of China's dairy industry productivity, broadens dairy consumption channels, and realizes the direct connection between dairy production and consumption. In the current situation of dairy industry, in order to alleviate the problem of "difficult to sell milk", Shandong encourages dairy farmers to expand dairy consumption through fresh milk bars and other channels. At the same time, small and medium-sized dairy enterprises are also facing the problem of expanding marketing channels and dairy consumption.
In order to meet the needs of the new situation of the dairy industry, help guide dairy farmers out of the difficulties as soon as possible, increase the efficiency of dairy farming, promote the existing milk bars to further expand their business scale, improve their business level, and improve their business efficiency, Shandong Dairy Association and China Dairy Public Welfare Group decided to jointly hold a national training course on the operation and production technology of fresh milk bars.
Cornell responded positively to the call, sent a 6 person learning group to participate in the training, and set up a booth for product display
1、 Training time and place:Training date: March 12-16, 2015, 3 and a half days
Training place: Reception Center of Weifang Municipal Government (the original one, No. 379, East Shengli Street, Weifang City, northwest corner of the intersection of East Shengli Street and Weizhou Road, take bus No. 2, 5, 17, 20 from the railway station to Dongyuan Park)
2、 Training content:Famous domestic experts and professors will be invited to teach the training course. The main contents are:
（1） Teaching content
1. The advantage of China's dairy industry development is raw milk
Lecturer: Gu Jiasheng, Deputy Director of Dairy Committee of China Milk Association
2. The Position and Function of Fresh Milk Bar in China's Modern Milk Industry
Lecturer: Feng Yanqiu, President and Editor in Chief of China Dairy
3. Correctly analyze the current situation of dairy industry and take active countermeasures
Lecturer: Zhang Zhimin, President of Shandong Dairy Association
4. Control of key technologies in the production of high-quality raw milk in fresh milk bars
Lecturer: Qiao Lv, Production and Operation Officer (COO) and researcher of Beijing Shou Agriculture and Animal Husbandry Development Co., Ltd
5. Dairy basics
Lecturer: Niu Lebao, Associate Professor, Academy of Food Science, Shandong Agricultural University
6. ① Processing technology of fresh milk bar pasteurized yogurt
② Operation and management of fresh milk bar
Lecturer: Li Dajiang, Vice President of Shandong Dairy Association, Deputy General Manager of Heli Animal Husbandry and Engineer
7. Expansion of fresh milk bar business content and supporting food and drink production technology
Lecturer: Xie Jizhi, Director of Dairy Committee of China Animal Product Processing Research Association and Professor of Yangzhou University
8. Processing Technology of Baked Food in Fresh Milk Bar
Lecturer: Zhang Hui, lecturer and doctor of School of Food Science, Shandong Agricultural University
（2） Experience exchange and on-site visit. At that time, leaders of Zhejiang Yiming Food Co., Ltd. and other enterprises will be invited to introduce the experience and practices of developing fresh milk bars.
（3） Exhibition of processing equipment for fresh milk bar