Short Course & Symposia

20th Dairy Ingredients Symposium

NEW DATE: February 26-28, 2018

Cliffs Resort, Shell Beach, California

Plan to attend the next Dairy Ingredients Symposium on the beautiful Central Coast of California.

Come and learn from U.S. and international speakers on the latest developments in dairy ingredients. This symposium is designed for both industry and academic researchers, marketers, product developers, and manufacturers. The latest technological developments, tailored dairy ingredients, dairy industry trends, market opportunities, and new opportunities for dairy businesses will be featured at this event. Students are encouraged to attend and present their research in the symposium poster session. Don’t miss this annual opportunity to meet with your colleagues from across the U.S. and develop new business and science networks.

Registration link for the 20th Dairy Ingredients Symposium (2018) will appear later in 2017

CLICK HERE FOR THE PREVIOUS SYMPOSIUM SCHEDULE FROM 2017

Funding provided by:

  Shell Beach, California

2017 — Short Courses

Register your interest for any of the short courses here


July 10-13, 2017; repeated August 28-31, 2017

Introductory Cheese Manufacture, Grading, and Sensory Analysis

A four-day classroom and hands-on course on the technology of manufacturing different types of cheeses. Instruction will be given on assessing quality by cheese grading and sensory analysis. Suitable for anyone planning on starting a small cheese business, or for those already in the business who are wanting to find out more about the technology.

More courses will be offered on this topic in 2017 depending on demand.

Lectures and pilot-scale cheese manufacture

Level: Introductory

Registration Link

Cal Poly Creamery in action


Summer, 2017

Introductory Cultured Dairy Products Manufacture

A three-day classroom and hands-on course on the technology of manufacturing cultured dairy products, including yogurt, cultured buttermilk, cultured cream, kefir, crème fraîche, quarg, kumis, and probiotic milk products. Suitable for anyone planning on starting a small cultured dairy products business, or for those already in the business who are wanting to find out more about the technology.

Lectures and pilot-scale cultured milk products manufacture

Level: Introductory


Summer, 2017

Economics of Running a Small Cheese Business

Interested in making and selling cheese, but don’t know where to start? This two-day course will talk about how to start to developing a business model, compliance and regulatory issues, where to find small cheesemaking equipment, how to source milk, and sales and marketing. Suitable for anyone planning on starting a small cheese business.

Lectures and workshop

Level: Introductory


Summer, 2017

Introductory Ice Cream Manufacture

A three-day classroom and hands-on course on the technology of manufacturing ice cream. Suitable for anyone planning on starting an ice cream business, or for those already in the business who are wanting to find out more about the technology.

Lectures and pilot-scale continuous ice cream manufacture

Level: Introductory


For further information, contact Kristy Murray at the Dairy Innovation Institute, Cal Poly.
Telephone 805-756-6101 e-mail kkmurray@calpoly.edu

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