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California Dairy Innovation Center Announces Schedule of Dairy Products and Innovation Training Opportunities

California Dairy Innovation Center Announces Schedule of Dairy Products and Innovation Training Opportunities


TRACY, CA
Thursday, April 18th, 2024

In its ongoing efforts to provide education and spur development in the California dairy sector, the California Dairy Innovation Center (CDIC) will be hosting spring and summer training programs for processors, producers, dairy industry professionals, and more. Each of the classes has no prerequisites, making them open to all participants, and will be held at various California locations.

The first course, Dairy Foods Technology 101, will take place May 30, 2024, in Novato, California. It is a free educational event open to all Golden State dairy processors and end-users, dairy entrepreneurs, producers, faculty, and students in food science, agribusiness, and related fields, as well as qualified suppliers to the industry.

Dairy Technology 101 will offer attendees a chance to dive into the operational techniques that make up the industry todayThis course is ideal for individuals who are early in their careers in dairy products processing, entrepreneurs, and employees in production, operations, management, sales and marketing, research and development, and quality assurance roles within the industry, a release stated. It aims to educate attendees on the intricate processes behind dairy product creation, from the fundamentals of milk production to key unit operations for fluid milk, cream, butter, cheese, cultured products, and concentrated or dried dairy products, as well as sensory science and food safety.

The next course, Yogurts, Fermented Milks and Probiotic Dairy Products, will take place June 20–21, 2024, at UC Davis and is a collaboration between the CDIC, UC Davis, Dairy Council of California, and the California Dairy Research Foundation.

During the course, attendees will learn from leading experts who possess extensive experience and expertise in dairy science, nutrition, and food innovation. It will not only cover the fundamentals of processing but will also highlight the latest nutrition research and product innovations shaping the sector, market trends, and opportunities.

The next course, Yogurts, Fermented Milks and Probiotic Dairy Products, will take place June 20–21, 2024, at UC Davis and is a collaboration between the CDIC, UC Davis, Dairy Council of California, and the California Dairy Research FoundationThe course is designed for dairy industry professionals, dietitians and nutritionists, food scientists, researchers, educators, and individuals interested in expanding their understanding of fermented dairy products.

Other courses include:

  • Advanced Cheesemaking: July 16–17, at the Dairy Products Technology Center, Cal Poly, San Luis Obispo
  • 2nd Annual Innovation Workshop and State of the Industry: September 12, at Fresno State
  • Hispanic, Italian and Mediterranean Cheeses: October 8–9, at the Dairy Products Technology Center, Cal Poly, San Luis Obispo

To learn more about each course and to get registration information, click here.

As more educational opportunities for the industry present themselves, DMN will report.

California Milk Advisory Board
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