Module 2.1

Functional Properties & Performance of Dairy Ingredients I | KJ Burrington, VP of Technical Development at ADPI

• What are functional properties?
• Why do we do functionality testing?
• Understanding the basic functional properties of caseins, whey proteins, milkfat, lactose and ash
• Begin to see the relationship between functional properties and how they relate to ingredient performance in a food application

Functional Properties & Performance of Dairy Ingredients II: Sensory Properties |  Maryanne Drake, Distinguished Professor of Food Science at North Carolina State University

• Understand that dried dairy ingredients have flavors
• These flavors can carry through into finished applications and are noticed by consumers
• Identify sources of flavor variability in dried ingredients

Module 2.2

Use of Dairy Ingredients in Food Applications I: Dairy Products | KJ Burrington

• Many dairy products have standards of identity - which ones?
• Some dairy product standards limit the type of dairy ingredient that can be used
• Good hydration of dairy powders is important to prevent defects in many types of dairy products

Use of Dairy Ingredients in Food Applications II: Snacks, Bakery, Nutrition Bars, & Confections | KJ Burrington

• What functional properties are important for ingredients that are used in bakery products, confections, and snacks
• Some basic formulation knowledge about each application area
• Products that currently use dairy ingredients in bakery, confections, and snacks

Module 2.3

Dairy Nutrition Basics | Matt Pikosky, Vice President of Nutrition Research at National Dairy Council

• Understand the primary nutrition & health benefits of dairy foods
• Define what is meant by protein quality and what unique attributes of dairy proteins enable it to be the highest quality protein available
• Identify the primary consumer wellness territories where dairy proteins have been shown to deliver benefits
• Understand the multifactorial nature of sustainability and how dairy is sustainable

Reasons to Use Individual Proteins and Specialty Ingredients: GOS, Lactoferrin, GMP, Alpha-lactalbumin | Anand Rao, Vice President of Innovation at Agropur, Inc.

• Fractionated Proteins: What and Why?
• Current Applications of fractionated proteins
• Potential future uses of fractionated whey proteins

Module 2.4

Use of Dairy Ingredients in Food Applications III: Dairy Based Beverages | KJ Burrington

• The steps of powder reconstitution, formulation and processing of dairy beverages
• The difference between low and high acid beverages and their heat processing requirements
• How to choose the right dairy ingredient for the beverage application

Use of Dairy Ingredients in Food Applications IV: Pediatric and Senior Health and Wellness Products | David Clark, Owner of Bovina Mountain Consulting

• Define pediatric and senior nutrition market segmentation
• Identify drivers of growth in these market segments
• Appreciation of regulation, risks and barriers to entry
• Knowledge of key characteristics of dairy ingredients that make them crucial to products in pediatric and senior nutrition
• Understand how pediatric and senior nutrition products are formulated
• Awareness of recent innovations, trends & threats to dairy in these segments