Short Course & Symposia

20th Dairy Ingredients Symposium

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

2017-2018 — Short Courses

Register your interest for any of the short courses here


March 26-29, 2018; repeated June 18-21, 2018

Introductory Artisanal Cheesemaking

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.

Lectures and pilot-scale cheese manufacture

Level: Introductory

Registration Link (not yet active)

Cal Poly Creamery in action

HOTEL RECOMMENDATIONS:

Quality Suites - (805) 541-5001  www.qualitysuitesslo.com

La Questa Inn - (805) 543-2777  www.lacuestainn.com

Holiday Inn Express - (805) 544-8600  www.ihg.com


November, 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


 


December, 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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