Trying to improve the flavor of your finished products? Looking for new product applications ideas? Come join leading industry researchers to discuss ways of "Optimizing Quality and Expanding Applications" of dairy ingredients.

Topics and Speakers:

• Industry Perspective: Market Opportunities and Challenges for Whey and Specialty Whey Ingredients - Eric Bastian, Glanbia Nutritionals

• Influence of Bleaching and Color Addition on FLux During UF of Cheddar Whey and MF Permeate from Skim Milk - Dave Barbano, Cornell University

• Influence of Processing and Storage on Flavor of Whey Ingredients and Milk Powders - MaryAnne Drake, North Carolina State University

• Hands-on Session - Tasting of Whey Proteins and Milk Powders

• Microfiltration Performance: Influence of Membranes. Operational Parameters and System Design Factors - Dave Barbano, Cornell University

• Ingredient Applications for Specialty Whey Ingredients - Polly Olson, Davisco Foods

• Milk and Whey Protein Applications in Beverages and Bars - Allen Foegeding, North Carolina State Univerisity

• Tour of North Carolina State Univerisity Food Research Facilities