Short Course & Symposia
20th Dairy Ingredients Symposium
February 26-28, 2018
Early bird discount ends on January 21, 2018. Registration cost after January 21, 2018, will rise.
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 now available
Funding provided by:
Shell Beach, California
2018 — Short Courses
Register your interest for any of the short courses here
March 26-29, 2018; repeated July, 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
This course has a minimum class enrollment of 8. Please ensure you purchase travel insurance when booking air tickets in case the class is canceled due to low enrollment.
Cal Poly Creamery in action
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
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
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
For further information, contact Kristy Murray at the Dairy Innovation Institute, Cal Poly.
Telephone 805-756-6101 e-mail firstname.lastname@example.org