Course Fee: $375
Course Date: October 6, 2026 | Registration Closes September 22
Please note, our new Dairy Processing Comprehensive course takes place following this one, October 7-8, 2026. If you are interested in more info or registering for this course as well, click here.
Course Description
This fundamentals 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 | Pratishtha Verma | Dean Sommer
The next Dairy Ingredient Fundamentals: self-study, will take place Dec. 2025 - March 2026. Registration will open July 16, 2026.
Certificate of Completion
Certificates will be printed and issued in-person on the final day of each course for all in-person courses.
Certificates for online, self-study courses will be issued within one month of the end of the 3-month course session.
Agenda Outline (in-person)
Parking on Campus | Lodging in Madison
Full list of CDR short courses