Short Course & Symposia
20th Dairy Ingredients Symposium
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
2017-2018 — 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