Course Dates:
Online portal opens December 15, 2026 and closes March 15, 2027
Online, Self-Study | Register Now | Registration closes on December 1, 2026
Course Fee: $375
You will receive additional information via email regarding your individual access to the online portal. You will receive a printed booklet of the presentation materials to the mailing address you provide during registration. Once the online portal is open, you may access it at any time and as often as you like until the portal is closed.
Mailing address outside of the United States? Please contact Heather Cooper to arrange for a booklet to be sent to you. You will not automatically receive a printed booklet if your mailing address is outside of the U.S.
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. 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.
Pratishtha Verma - 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 | Pratishtha Verma | Dr. Tom Guerin
Certificate of Completion
Online participants will receive an electronic certificate when all course components are complete and within 1 month of the close date of the course. Electronic certificates are emailed to the address used during registration.