Short Course & Symposia
For the past 40 years, the Dairy Products Technology Center (DPTC) at Cal Poly has been a trusted hub for education, innovation, and collaboration within the dairy industry. Through its extensive lineup of short courses and symposia, the DPTC has trained more than 3,500 participants, providing practical, science-based instruction to dairy professionals, producers, and enthusiasts from across California and beyond.
These programs—ranging from Artisan and Intro to Cheesemaking to Frozen Desserts Innovation and, since 2022, the Dairy Products Process and Packaging Innovation Conference—deliver hands-on learning experiences while highlighting emerging trends and technologies shaping the California dairy market. Each course connects attendees with experts, industry partners, and real-world applications, creating a dynamic learning environment centered on product quality, processing techniques, and innovation.
The DPTC’s strong collaborations with organizations such as the California Dairy Innovation Center, Pacific Coast Coalition and Dairy Management Inc. have expanded these opportunities even further, providing the industry with multiple avenues for continuous education, professional development, and knowledge exchange. Together, these partnerships ensure that the DPTC remains a driving force in advancing dairy science, supporting workforce training, and fostering innovation across the dairy sector.
Upcoming Courses
Dairy Products, Processing and Packaging Innovation Conference
Date: February 24-26, 2026
Join Us in Shell Beach, CA
Dairy industry professionals are invited to join us for three inspiring days in picturesque Shell Beach, California. This program offers in-depth learning on dairy marketplace innovation, the latest advancements in processing and packaging, and strategies for effective marketing.
Gain valuable insights from industry leaders and entrepreneurs as they share their experiences and vision for the future of dairy.
The event will be held at the beautiful Cliffs Hotel and Spa, overlooking the Pacific Ocean. With its comfortable accommodations and rejuvenating meeting spaces, the setting is designed to inspire fresh ideas and lasting connections.
TO REGISTER FOR THE CONFERENCE CLICK HERE
Dairy Products Technology Center 40th Anniversary Open House & Dinner Reception
Date: February 26, 2026
Join Us to celebrate 40 years of our achievements!
Join our celebration of four decades of advancing dairy science, innovation, and industry partnerships. Our 40th Anniversary Open House Dinner Reception will bring together alumni, industry leaders, faculty, students, and friends to honor the legacy of the center and look ahead to the future of dairy innovation.
Enjoy an evening of connection, reflection, and celebration, featuring a showcase of the Center’s milestones, stories from those who helped shape its journey, and a dinner reception highlighting the richness of California’s dairy heritage.
TO REGISTER FOR THE ANNIVERSARY DINNER CLICK HERE
Advanced Unit Operations in Dairy Processing
Date: April 7 & 8, 2026
REGISTRATION COMING SOON
Cheesemaking for Beginners
Date: April 16, 2026
Cost: $112 for one spot • $172 for two spots
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Make beginner-friendly cheeses step by step with our instructors
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Learn the basics of milk composition, cultures, and curd handling
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Take home recipes, tips, and your freshly made cheese
Frozen Desserts Innovation
Date: May 6 & 7, 2026
This two-day, hands-on course is designed to provide practical insights into frozen dessert formulation, processing, and innovation. Learn from both academic and industry experts, participate in formulation labs, taste comparative product samples, and explore the latest trends in the frozen desserts space.
Program & Registration coming soon!
Cheesemaking 101
Date: June 17 & 18, 2026
This two-day, hands-on course is designed to provide practical insights into cheesemaking fundamentals, including milk selection, cultures, processing techniques, and quality considerations. Learn from both academic and industry experts, participate in guided cheesemaking labs, evaluate finished cheese samples, and explore key principles and trends shaping modern cheesemaking.
Program & Registration coming soon!
Best Practices in R&D and Concept Ideation
Date: July 29 & 30, 2026
This 2-day course is designed for professionals across the dairy and related industries
— including Quality Assurance, Research & Development, Operations, Marketing,
and Technical Sales — as well as food scientists and entrepreneurs eager to bring
innovative dairy products to market. Whether you are just beginning your product
development journey or looking to fine-tune your expertise, this program offers
actionable, real-world training with no prerequisites required
Program & Registration coming soon!
CURD Program
Date: In-Person Section August 10-21, 2026
We are proud to launch the pilot cohort of the Curriculum for Understanding and Reimagining Dairy (CURD) Program, a hybrid training experience designed to equip emerging cheesemakers with the scientific, technical, and practical skills needed to craft high-quality artisan and industrial cheeses. This offering is sponsored by the PCC-DBII (Pacific Coast Coalition - Dairy Business Innovation Initiative), and supported by DTZE (Daphne Zepos Teaching Endowment).
For the pilot offering, accepted participants will receive complimentary registration and will play an essential role in shaping the future of the program. This program is ideal for individuals focused on becoming professional cheesemakers intending to start their own and/or already working for a cheesemaking business. No prior experience is required, however the CURD program is not intended for home artisans. This highly selective program combines online foundational modules with intensive, hands-on production training in San Luis Obispo, California.
Applications are currently under review.
High-Protein Dairy Products
Date: September 8 & 9, 2026
This two-day course provides in-depth, practical insights into the formulation, processing, and quality considerations of high-protein dairy products. Participants will learn from industry and academic experts while exploring emerging technologies, processing challenges, and market-driven innovations.
Program & Registration coming soon!
Advanced Cheesemaking
Date: October 6 & 7, 2026
This two-day advanced cheesemaking course provides in-depth instruction on complex cheesemaking processes, process control, and quality optimization. Participants will learn from industry and academic experts while exploring advanced techniques, troubleshooting strategies, and innovations across a range of cheese styles.
Program & Registration coming soon!
Interested in upcoming courses?
Stay in the know! Sign up here to receive an email when a new course is announced!
Questions about Short courses or the conference? Email Sam Bass at slbass@calpoly.edu
Hotel Recommendations
Quality Suites San Luis Obispo (MENTION SHORT COURSE NAME WHEN MAKING RESERVATION TO RECEIVE SPECIAL RATE)