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Yogurts, Fermented Milks and Probiotic Dairy Products

June 20 @ 8:00 am - June 21 @ 12:00 pm


Health Benefits & Product Innovation

University of California Davis – Theater of the Sensory Building, Robert Mondavi Institute for Wine and Food Science, 392 Old Davis Road, Davis, CA

Program Schedule and Information

One and a half day, lectures and tour, $195 for industry, $95 for academia and entrepreneurs, free for students and health professionals. Includes meals, refreshments and reception. Designed for dairy industry and health professionals – product development, production, innovation, marketing.

Registration: https://www.eventbrite.com.au/e/short-course-yogurt-fermented-milks-and-probiotic-dairy-products-tickets-867978094847

A CDIC short course, organized in collaboration with UC Davis, the Dairy Council of California and the California Dairy Research Foundation, with support from the Pacific Coast Coalition

Thursday, June 20, 2024

8:30 am Registration and coffee
Session 1: Probiotics/prebiotics – Latest Advances in Nutrition, Health and Wellness Chair Veronique Lagrange, California Dairy Innovation Center
9:00 am Introduction to pro and pre-biotics in dairy products Dr. Daniela Barile and Dr. David Mills, UC Davis
9:45 am Lactic acid bacteria and the contributions of these bacteria to the production of fermented foods and beverages and to human health and well-being. Dr. Maria Marco, UC Davis
10:15 Networking break
10:30 Latest scientific overview on health and wellness benefits, the dairy matrix Dr. Kevin Comerford, California Dairy Research Foundation
11:00 Trends, consumption of fermented milk products and regulatory considerations – what is new? Ashley Rosales, Dairy Council of California
11:30 Application of Documented Probiotics in Food – Critical Points Dr. Mirjana Curic-Bawden, Novonesis

Noon Lunch

Session 2: Yogurts and Fermented Milks Manufacture 101
Chair: Dr. Kevin Comerford, California Dairy Research Foundation
1:00 pm Milk and dairy ingredients overview and innovation in the sector Dr. Phil Tong, Cal Poly San Luis Obispo, Prof. Emeritus
1:45 pm Types of fermented milks, yogurts, kefirs and overview of manufacturing processes Austin Weber, UC Davis
2:00 pm Digestion of fermented dairy and plant-based products -latest research and discoveries Dr. Gail Bornhorst, UC Davis
2:30 pm Break and tour of Dr. Bornhorst Laboratory
3:30 pm Overview of unit operations in the manufacture of specialty products, lactose-free, and international products Product sampling and showcase Dr. Phil Tong, CalPoly San Luis Obispo, Prof Emeritus
4:15 Product optimization and cultures selection – for texture, flavor and shelf- life. Bio preservatives for yogurts and fermented milks Julie Winans, Novonesis
5:00 pm Off campus networking reception and wine tasting (all speakers and registered attendees 21 and older invited)

Friday, June 21, 2024

Session 3: Tools for Innovation, Consumer Appeal, Optimization & Showcase Chairs: Dr. Daniela Barile, UC Davis; Ashley Rosales, Dairy Council of California
8:30 am Products trends, market opportunities and capacity gaps in California: What processors needs to know Ben Yee, California Milk Advisory Board
9:15 am Lactose free formulations –sensory science, formulating for consumer appeal Dr. M. Drake, SE Dairy Research Center
10:00 am Considerations for sweeteners & texturizers for cultured products Wanda Jurlina, IMCD
10:30 am Networking break
11:00 am A Global Overview of Fermented Dairy Product Innovations. Donna Berry, Dairy & Foods Communications, Inc.
Noon Certificates – Adjourn

For more information, please contact: nvanbuskirk@cmab.net, vlagrange@cmab.net or dbarile@ucdavis.edu CDIC programs are supported by CMAB, DMI and the Pacific Coast Coalition (USDA Grant)

Program as of April 8, 2024, subject to change

Registration at: https://www.eventbrite.com.au/e/short-course-yogurt-fermented-milks-and-probiotic-dairy-products-tickets-867978094847


Robert Mondavi Institute for Wine and Food Science
392 Old Davis Rd
Davis, CA 95616 United States
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