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Learning Objectives for Module 2

  1. Describe the functional properties of dairy ingredients
  2. Explain the value (use) of dairy ingredients for the primary food applications
  3. Recommend functional dairy ingredients to deliver specific performance attributes for food applications

All courses will be live on the following dates from 1:00-3:00 pm CST. Recordings from each Module will be shared with registered attendees in 1-2 days following the scheduled date.

May 10, 2023

Module 2.1

  • Functional Properties & Performance of Dairy Ingredients I
  • Functional Properties & Performance of Dairy Ingredients II: Sensory Properties

May 24, 2023

Module 2.2

  • Use of Dairy Ingredients in Food Applications I: Dairy Products
  • Use of Dairy Ingredients in Food Applications II: Snacks, Bakery, Nutrition Bars, & Confections

June 7, 2023

Module 2.3

  • Dairy Nutrition Basics
  • Reasons to Use Individual Proteins and Specialty Ingredients: GOS, Lactoferrin, GMP, Alpha-lactalbumin

June 21, 2023

Module 2.4

  • Use of Dairy Ingredients in Food Applications III: Beverages
  • Use of Dairy Ingredients in Food Applications IV: Pediatric and Senior Health and Wellness Products

July 12, 2023

Module 2.5

  • Manufacture and Use of Cheese Powders
  • Use of Dairy Ingredients in Applications IV: Animal Nutrition

July 26, 2023

Module 2.6

  • Dairy Trade Associations, Government Agencies, Dairy Check-off
  • American Dairy Products Institute
  • Learnings to Date, Evaluation Module 2, Q&A
  • Introduction to Module 3.0