Wednesday, November 13, 2019

Dairy Ingredients 360 Short Course

An Introduction to the Basics of Production, 
Applications and Marketing of Dairy Ingredients 

ADPI is proud to host the Dairy Ingredients 360 Short Course immediately following the ADPI/ABI Annual Conference. It will be held May 2 - 4, 2018 at The James Chicago in Chicago, Illinois. Attendees will also be invited to attend the New Member Session and Networking Reception held during the ADPI/ABI Annual Conference on May 1st as an additional bonus for attending this workshop.  
 

WHY SHOULD I ATTEND?

The objective of this course is to deliver a comprehensive overview of dairy ingredients - marketing, production and utilization. This will be achieved in an intensive 2.5-day short course on dairy ingredients basics delivered by seasoned dairy industry professionals. The course is intended to jump start your careers in production, marketing and use of dairy ingredients. No prior knowledge of dairy sector or dairy ingredients is needed.

 

Expected Learning Outcomes:

1. Appreciation of the key factors governing dairy ingredients pricing, demand and supply

2. Appreciation of the science and technology to transform milk and whey into value-added dairy ingredients


3. Appreciation of the "value" in value-added dairy ingredients (functional properties, keeping quality, ease of use, etc.)

4. Broad understanding of efforts to insure safety, sustainability and quality of dairy ingredients

5. Be more conversant regarding the marketing, production and utilization of dairy ingredients

6. Be more empowered to access resources related to marketing, production and utilization of dairy ingredients 

 

 

Who Should Attend?

Individuals who will find this course
valuable include: 

  ► Research and Development Staff
  ► Quality Assurance Staff
  ► Sales Agents

  ► Supply/Procurement Staff
  ► Marketing Staff
  ► Production Managers and Supervisors
  ► Regulatory Officials

 

 

 

Plan Your Travel Dates: Attendees are invited to attend the New Member Session and Networking Reception that will be held during the ADPI/ABI Annual Conference on May 1st at 3:00 p.m. This will be held at the Chicago Marriott which is located one block south from The James Hotel. 

The program will start on Wednesday, May 2nd at 8 a.m. and will conclue at noon on Friday, May 4th. A continental breakfast will be available beginning at 7 a.m. each day.

 

Course Instruction:  Dr. Phil Tong is the lead organizer and instructor for this course. Prior to joining ADPI as a Technology Consultant, Phil served as Professor of Dairy Science at Cal Poly State University for over 30 years where he conducted dairy foods teaching, research and outreach programs. Additional instructional expertise will come from the ADPI Center of Excellence members, industry professionals and academia.


 
 

 

The ADPI Dairy Ingredient 360 Short Course presentations are available to registered class members only.  If you have any questions concerning the Dairy 360 Short Course or would like a reminder on login information to access the PowerPoint presentations, please contact Beth Holcomb at bholcomb@adpi.org


 

2019 ADPI Dairy 360 Virtual Course Notebook - Preface and Day 1

2019 ADPI Dairy 360 Virtual Course Notebook - Day 2 and 3 and References

 

Wednesday, May 8, 2019
 

SECTION: Course Introduction

Goals, Organization, Notebook  and Expected Outcome
- Dr. P. Tong, ADPI Director, Dairy Science, Education, and Research and ADPI Center of Excellence

 

SECTION: Introduction to Milk and Dairy Ingredients

Raw Milk Composition, Component Properties, Manufacturing Overview, Dairy Ingredients Overview
- Dr. P. Tong, ADPI Director, Dairy Science, Education, and Research and ADPI Center of Excellence


SECTION: Milk and Dairy Ingredients Production Overview - Domestic Dairy

Milk and Dairy Ingredients Production - Overview, Key Supply & Demand Drivers - Trends - Exports - Milk Pricing & Market Outlook
- Mike McCully, The McCully Group and ADPI Center of Excellence

 

SECTION: Global Markets

Major Export Markets: Who Are The Buyers, What Do They Need
- V. Nicholson, U.S. Dairy Export Council

 

SECTION: Domestic Markets

U.S. Utliziation of Ingredients per Sector and Trends. ADPI Census. Competitive Environment
- V. Lagrange, ADPI Director, Strategic Development and ADPI Center of Excellence


SECTION: Manufacturing Processes

Overview of Manufacturing Processes for Dairy Ingredients: Separation, Filtration and Drying
- Dr. P. Tong, ADPI Director, Dairy Science, Education, and Research and ADPI Center of Excellence


SECTION: Product Overview: Composition, Characteristics

Milk Powders and MPC, MPI
- Dr. P. Tong, ADPI Director, Dairy Science, Education, and Research and ADPI Center of Excellence

Whey, Whey Protein Concentratates, Whey Isolate, Casein and Caseinates
-
KJ Burrington, Wisconsin Center for Dairy Research and ADPI Center of Excellence

Permeate, Lactose, Oligosaccharides
- KJ Burrington, Wisconsin Center for Dairy Research and ADPI Center of Excellence


Microfiltered and Other High Value Ingredients
- Dr. M. Culhane, Dairy Advance Consulting and ADPI Center of Excellence

Milk Fat Ingredients - From Cream to AMF
- D. Tjornehij, California Dairies, Inc.

 

SECTION: Regulations and Standards

Standards of Identity, Standards for Grades, Codex Regulations, ADPI Industry Standards, Labeling
- D. Meyer, ADPI Technical Director and ADPI Center of Excellence

Governement and Trade Organizations Supporting the Dairy Ingredient Sector and Their Role
- C. Thompson, U.S. Department of Agriculture

 

THURSDAY, MAY 9, 2019
 

SECTION: Microbiology of Milk and Milk Products

Food Safety Risks, Principles and Practice: HACCP, FSMA, PMO and Other Regulations and Plant Hygiene Principles
- Dr. P. Vasavada, University of Wisconsin and ADPI Center of Excellence

 

SECTION: Methods and Specifications

Practical Considerations for Methods, Specifications and Applications of Principles in the Lab; Trouble-Shooting
- S. Gates, Dairy Famers of America

 

SECTION: Sensory Properties of Dairy Ingredients

Impact of Processing and Storage on Organoleptic Profiles. Applied Sensory Analysis Principles, Optimization of Consumer Acceptance
- Dr. M. Drake, North Carolina State University, Dept. of Food Science

 

SECTION: Risk Management

Essentials of Risk Management
- Richard Jelinek, INTL FCStone

 

SECTION: Functionality of Dairy Ingredients

Overview of Functional Properties: Emulsification, Gelling, Solubility, etc.
- Dr. H. Patel, US Dairy and Food Consulting LLC

 

SECTION: Major Food Markets and Applications

An Introduction to Applications: Current and Future Trends
- Dr. A. Rao, Agropur

 

SECTION: Non-Human Uses and Innovation

Latest Findings in Feed Application
- J. Sullivan, JE Sullivan Enterprise, LLC and ADPI Center of Excellence

 

SECTION: Major Foods Markets

Sports Nutrition: Bars, Powders, RTD Beverages
- KJ Burrington, Wisconsin Center of Dairy Research and ADPI Center of Excellence

Infant Formula, FOF/GUM and Medical Nutrition
- Dr. D. Clark, Bovina Mountain Consulting

Chocolate Confectionery and Snacks
- Dr. S. Agarwal, Mars Wrigley Confectionery

Dairy Applications: Yogurt, Cheese, Ice Cream and Desserts
-
Dr. P. Tong, ADPI Director, Dairy Science, Education, and Research and ADPI Center of Excellence


Friday, May 10, 2019

SECTION: Working with Customers: Exporting

How to Export: Regulatory and Practical Aspects
- E. Fetzer, US Dairy Export Council

 

SECTION: Sourcing

Basics of Dairy Ingredients Sourcing 
- K. Nolan, Barry Callebaut

 

SECTION: Nutritional Profiles and Benefits

Nutrient Composition of Dairy Ingredients, Comparison with Other Ingredients. Key Nutritional Benefits for Human Health
- Dr. C Schweitzer, Schweitzer Counsulting LLC and ADPI Center of Excellence

 

SECTION: Marketing and Claims, Dairy Research

Sustainable Nutrition, Labeling Claims, Dairy Research Centers Network
- Bill Graves, National Dairy Council

 

ADDITIONAL REFERENCES AND RESOURCES

- Useful Resources on Dairy Ingredints

- Conversion Factors

 

 


 


ADPI Dairy Ingredient 360 Short Course

TENTATIVE AGENDA
Printable Agenda
Tuesday, May 1
Optional Event
 New Member Session and Networking Reception

Attendees are invited to attend the New Member Session and Networking Reception that will be held during the ADPI/ABI Annual Conference on April 25th at 3:45 p.m. This will be held at the Chicago Marriott which is located a block from The James Hotel.

Wednesday, May 2
Getting To Know The Dairy Ingredients Industry
7:00 a.m. – 8:00 a.m. Continental Breakfast
8:00 a.m. – 8:15 a.m.

Introductions Course Objectives and Organization

8:15 a.m. – 9:45 a.m.

Session I Basic Structure of Dairy Ingredients Industry

  • - Overview of Dairy Ingredients - Composition, Properties, Uses, Processing 
  • - Nutritional Value of Dairy Ingredients 
9:45 a.m. Break
10:00 a.m. – 12:00 p.m.

Session II Marketing Environment of Dairy Ingredients

  • - Dairy Ingredients Pricing, Production Trends, Supply, Demand, Risk Management
  • - Domestic Markets and Marketing of Dairy Ingredients
    • Who are the competition? Who are the buyers and what do they want?
  • - ​International Markets and Marketing of Dairy Ingredients
    • Who are the competition? Who are the buyers and what do they want
12:00 p.m. – 1:00 p.m. Lunch 
12:50 p.m. – 2:50 p.m.

Session III Manufacture of Dairy Ingredients

  • - Basics of Raw Milk and Whey Composition and Processing
  • - Microbiology of Milk and Milk Products
  • - Milk and Whey Processing and Manufacture of Dairy Protein Ingredients
2:50 p.m. Break
3:05 p.m. – 5:30 p.m.

Session III  Manufacture of Dairy Ingredients (continued)

  • - Lactose and Permeate Processing into Value Added Ingredients
  • - Applications Challenges and Opportunities - Animal Nutrition
  • - Sensory Properties of Dairy Ingredients
    • - Hands-on Experience Evaluating Dairy Ingredients
  • - Recap, Day 2 Expectations and Q&A
5:30 p.m. Networking Reception
6:30 p.m.  Adjourn
   
Thursday, May 3
Ensuring and Defining Quality and Safety of Final Products
7:00 a.m. – 8:00 a.m.

Continental Breakfast

8:00 a.m. – 10:15 a.m.

Session IV Delivering Product Quality and Service

  • - Plant Hygiene Principles, Food Quality Control & Dairy Ingredients
  • - Effects of Processing and Storage on Properties of Dairy Ingredients
  • - Physical and Chemical Properties of Dairy Ingredients

10:15 a.m.

Break

10:30 a.m. – 12:00 p.m. Session IV  Delivering Product Quality and Service  (continued)
  • - Usage and Functional Properties - Emulsification, Heat Stability, Solubility, etc.
  • - Working with Domestic, International and Global Customer and the Competitive Environment
12:00 p.m. – 1:00 p.m. Lunch
1:00 p.m. – 3:00 p.m. Session V   Product Safety, Regulatory Compliance, Labeling and Technical Support
  • - Code of Federal Regulations and Codex Alimentarius
  • - Food Safety Risk, Principles, and Practice: HACCP, FSMA, PMO and Other Regulations
  • - Government and Trade Organizations Supporting Dairy Ingredients Sector and Their Role 
3:00 p.m.

Break

3:20 p.m. – 5:00 p.m.

Session VI  Lets Look Closer at Labeling and Dairy Ingredients 

  • - Product Standards of Identity and Mislabeling
  • - Label Claims - Organic, Certified Free, BIoactive, Antibiotic free, Nutrient Content, etc.
  • - Recap, Day 3 Expectations, Q&A
5:00 p.m. Adjourn
   
Friday, May 4
What Do Customers Want?
7:00 a.m. – 8:00 a.m.

  Continental Breakfast

8:00 a.m. – 9:15 a.m.

Session VII Ingredient User Challenges and Opportunities

  • - Sustainability and Environmental Stewardship
9:15 a.m. Break
9:30 a.m. – 10:50 a.m.

Session VII  Ingredient User Challenges and Opportunities (continued)

  • - Applications Challenges and Opportunities - Beverage (incl. ESL, UHT, Retort)
  • - Applications Challenges and Opportunities - Snacks, Spreads,Cultured Products, Cheese
  • - Applications Challenges and Opportunities - Pediatric and Adult Nutrition
11:30 a.m. – 12:00 p.m. References, Summary, Course Certificates and Course Evaluations
12:00 p.m.  Adjourn

 

Kimberlee (K.J.) Burrington
Dairy Ingredient Applications Program Coordinator, Wisconsin Center for Dairy Research
ADPI Center of Excellence Member

MaryAnne Drake
William Neal Reynolds Distinguished Professor of Food Science, North Carolina State University

Veronique LaGrange
Strategic Development Consultant, American Dairy Products Institute
ADPI Center of Excellence Member

Rick Mann
Partner, Keller and Heckman LLP

Mike McCully
President, The McCully Group, LLC
ADPI Center of Excellence Member

Dr. Hasmukh Patel
Senior Principal Scientist and Section Manager, Dairy Foods Research and Development
Land O’ Lakes, Inc
 
Phil Plourd
President, Blimling and Associates, Inc.
ADPI Center of Excellence Member

Geoffrey W. Smithers, PhD, FAIFST, CFS
Owner & Director, Geoffrey Smithers Food Industry Consulting Services
ADPI Center of Excellence Member

Dr. Jim Sullivan
Principal J.E. Sullivan Enterprise, LLC
ADPI Center of Excellence Member

Chris Thompson
Chief, Dairy Standardization Branch, USDA AMS Dairy Programs

Phillip Tong, Ph.D.
Technical Consultant, American Dairy Products Institute
Consultant, Tong Dairy and Food Consulting, LLC
ADPI Center of Excellence Member

Pernendu Vasavada
Principal, PCV & Associates, LLC
ADPI Center of Excellence Member

Wang Ying
Vice President, Sustainability and Food Systems Research, Dairy Management Inc