This workshop is the best event for you to meet with colleagues and discuss the opportunities and challenges that face you and your business. You will re-connect with industry friends and meet some new ones.
Hosted by the American Dairy Products Institute, this intensive 2.5-day short course will deliver a comprehensive 360-degree view of dairy ingredients delivered by 13 seasoned professionals in the dairy ingredients field.
The Ice Cream Technology Conference is the premier event for ice cream and frozen dessert professionals and is the only meeting that focuses specifically on innovations in frozen dessert research, technology and new market trends.
Specialists from around the world will be meeting in Cologne in March 2018 in order to discuss the most recent developments in separation and drying technologies for milk and whey
A 2.5 day workshop that addresses principles of packaging science including legal and safety aspects, packaging functions and requirements, types of packaging materials, modified atmosphere packaging, active packaging, packaging for emerging processing technologies, shelf life and package testing among other relevant topics. The course involves theory, demonstrations and hands-on experiences along with presentations by packaging industry representatives.
Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business.
Participants in this three day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning.
A “working” convention that connects nearly 1,200 top executives for the purpose of conducting one-on-one business meetings with their trading partners.
Gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of buttermilk, cottage cheese, cream cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.