Sign Up for Email Updates

Course Description

During this 3-day course, participants will learn the scientific and technological principles of making pasta filata cheeses through lectures, discussions, and hands-on cheesemaking. Participants will learn abou the markets and varieties of pasta filata cheese, the ingredients and manufacturing processes, and how to control those processes to optimize yield and quality. Both experienced and novice cheesemakers will benefit from the technical knowledge and could start applying their new skills immediately.  Every day, we will alternate between lectures and hand-on cheese making in our pilot plant.
Dr. Joe Yun, in collaboration with Dr. Mary Ann Ferrer, will lead the course. Dr Yun, a graduate of Guelph Food Science program, conducted Mozzarella cheese research at Cornell University where he received PhD and worked as scientist. He also worked as R&D director in a US dairy company and technical director in a dairy company in Canada. In addition, technical representatives from Vivolac Culture company from the USA will be available to share their knowledge and expertise. They will guide participants through the cheese making process, lectures, and discussions.
Note that students will have three weeks after the course to complete one assignment and one quiz for evaluation as well as access to several resources during that period.


Learning Outcomes

By the end of the course, the learner should be able to:

  1. Describe the different processes of milk preparation for cheese making through class discussions, including the basics of cheese milk formulation. 
  2. Have a working knowledge of cultures that can be used for this type of cheese.
  3. Have a working knowledge of the conditions of milk coagulation for pasta filata cheese. 
  4. Understand the roles of other cheese making ingredients
  5. Perform basic cheese yield calculations and explain the principal factors affecting cheese yield.
  6. Discuss the processing parameters needed for pasta filata cheese with optimal functionality.  

Course Topics

  • Overview, global markets, different types of pasta filata
  • Ingredients; milk and other ingredients, with special attention to cultures Processing steps
  • Functionality, including how to control functionality and results in sensory attributes.
  • Quality/Safety 
  • Yield/Cost, with analysis of effect of different processes on yield
  • Suppliers of equipment and ingredient
  • Some cheesemaking in our pilot plant


Assessment Weight
End-of-unit 5-minute quizzes 20%
Class Participation 20%
Assignment (1) 60%
Total 100%



Resources: Cheese Making Technology e-Book


Applies Towards the Following Certificates

Technical Requirements

You are responsible for ensuring that your computer system meets the necessary system requirements. Use the browser check tool to ensure your browser settings are compatible and up to date (results will be displayed in a new browser window).

*Course details are subject to change.

Enrol Now - Select a section to enrol in
Section Title
Pasta Filata Master Class
June 12, 2023 to July 06, 2023
In-Class Instruction
Tuesday, Wednesday, Thursday
8:30AM to 5:00PM
June 13, 2023 to June 15, 2023
Schedule and Location
Contact Hours
  • Guelph
Delivery Options
Course Fee(s)
Registration Fee $1,500.00
Section Notes

Instructor: Mary Ann Ferrer

For any questions about the course, please contact: fsevents@uoguelph.ca

For questions about the registration process, please contact register@uoguelph.ca


During the summer semester, on-campus accommodation is available.  For more information, please visit: https://housing.uoguelph.ca/summerhostel

Course Cancellations and Postponements

Food Science reserves the right to change or cancel a course at any time. When it is necessary to cancel or postpone a course, Food Science will make every effort to notify all students. It is important that you provide your full contact information including an email address when registering. In such cases, the paid course fee(s) will be refunded.

Food Science’s liability is limited to the reimbursement of paid course fee(s). Food Science will not be responsible for travel or other related expenses incurred by the registrant.

Please note:

A full refund less a $75 Administration Fee will be issued provided a drop request is received prior to May 12th, 2023.

No refunds available after May 12th, 2023.

Required fields are indicated by .