Center for Dairy Research logo

Dairy Ingredient Fundamentals Course: September 10 | Registration opens July 16 |
Registration Closes: 2 weeks before course start | Course Fee: TBD

Course Description
This introductory course will cover the manufacture of dairy ingredients and their many applications in the food, pet, cosmetic, and pharmaceutical industries. The sessions include information on a variety of dairy ingredients including whey, permeate, milk protein, whey protein, and lactose. A tour of CDR’s new 2nd floor pilot plant is included. This course is designed for product developers that work with dairy ingredients or food industry professionals interested in learning more about dairy processing and ingredients.

Learning Objectives

  • Learn about the major components of milk and their sub-constituents.
  • Review functional and nutritional properties of dairy ingredients.
  • Explore applications for dairy ingredients in foods, sauces, pastries, and beverages.

Dr. Daniel Wilbanks - CDR technical course contact
Contact with questions on course content or if this course is right for you.

Heather Cooper - CDR events coordinator
Contact with questions on registration, certificates, or other questions.

Course Instructors: Dr. Daniel Wilbanks | Dr. Tom Guerin | Dr. Susan Larson

Next Dairy Ingredient Fundamentals Course: Fall 2025 | online, self-study TBD

Certificate of Completion
Certificates will be printed and issued in-person on the final day of each course for all in-person courses.

Agenda Outline

Parking on Campus | Lodging in Madison

Full list of CDR short courses