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ADPI Dairy Ingredients 360 Short Course

An Introduction to the Basics of Production,
Applications and Marketing of Dairy Ingredients

ADPI is proud to host this new event immediately following the ADPI/ABI Annual Conference. Held April 26 - 28, 2017 at The James Chicago in Chicago, Illinois.

The objective of this course is to deliver a comprehensive overview of dairy ingredients - marketing, production and utilization. An intensive short course on dairy ingredients basics delivered by seasoned dairy industry professionals. The course is intended to jump start your careers in production, marketing and use of dairy ingredients. No prior knowledge of dairy sector or dairy ingredients is needed

  1. Raw Milk Quality, Composition, Processing, Safety

    Phillip S. Tong, Ph.D., Technology Consultant to ADPI; Professor Emeritus, Cal Poly State University and ADPI Center of Excellence

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  2. Milk Proximate Composition

    Phillip S. Tong, Ph.D., Technology Consultant to ADPI; Professor Emeritus, Cal Poly State University and ADPI Center of Excellence

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  3. Whey And Permeate Processing into Value Added Dairy Ingredients

    Kent Keller, President, Keller Technologies, Inc. and ADPI Center of Excellence

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  4. Changes That Occur During Manufacture of Dairy Ingredients

    Phillip S. Tong, Ph.D., Technology Consultant to ADPI; Professor Emeritus, Cal Poly State University and ADPI Center of Excellence

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  5. Manufacturing Process for Dairy Ingredients: Concentration, Isolation and Fractionation

    Geoffrey W. Smithers, Ph.D., Director/Owner, Geoffrey W. Smithers Food Industry Consulting Services and ADPI Center of Excellence

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  6. Introduction to the Manufacturing and Packaging of Milk Powder

    Eske Bennetsen, Senior Process Engineer, GEA Process Engineering, Inc.

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