Short Course & Symposia
20th Dairy Ingredients Symposium
NEW DATE: February 26-28, 2018
Early bird discount ends on January 22, 2018. Registration cost after January 22, 2018, will rise. The link for registration will appear later in 2017.
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
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