15th Annual Dairy Ingredients Symposium
15th Annual Dairy Ingredients Symposium
February 21-22, 2013
The Stanford Court Renaissance, San Francisco
Cost: $475 (if registered by January 31, 2013)
Click Here to Register
Get the latest insights on what can help you produce, market and use dairy ingredients today. Find out what will shape the look of the dairy ingredients marketplace of the future. Learn the latest science and technology innovations that can provide tools to innovate, improve your products, and your ability to compete for customers. Interact with leading dairy ingredients users and dairy ingredients suppliers from around the world. Stay ahead of the curve by hearing about emerging scientific breakthroughs that will shape the future of dairy ingredients manufacture and usage.
Tentative Program Schedule
| Day 1 | Thursday, February 21, 2013 |
| 7:00 a.m. | REGISTRATION (Continental breakfast available) |
| 8:00 a.m. | WELCOMING REMARKS Phil Tong, Cal Poly DPTC |
| 8:05 a.m. | Dairy Ingredients Markets & Product Innovation – A Dairy Producer's Perspective Steve Maddox, National Dairy Board & Maddox Dairy |
| 8:20 a.m. | Session I What Will Dairy Consumption Look Like in 2020 |
| 8:25 a.m. | Consumers – What Will They Want in the Future? Alan Reed, Dairy Management, Inc. |
| 9:05 a.m | Dairy Industry Needs, Opportunities and Challenges Craig Schroeder, Dairy Farmer's of America |
| 9:55 a.m. | BREAK - REFRESHMENTS & POSTERS |
| 10:20 a.m. | Session II Dairy Ingredients: Removing Market Obstacles, Expanding Use, and Safety |
| 10:25 a.m. | Food Safety Modernization Act: An Update on Latest Rules and
Implications to Dairy Ingredients Industry Allen Sayler, Center of Integration for Food Safety & Processing Technology |
| 11:15 a.m. | Dairy Ingredients: Removing Regulatory Obstacles and Expanding Use Clay Hough, International Dairy Foods Association (IDFA ) |
| 12:00 p.m. | LUNCH (provided) |
| 1:15 p.m. | Session III Fouling and Its Implications in Dairy Ingredient Quality |
| 1:20 p.m. | Non-fouling Materials for Dairy Processing Julie Goddard, University of Massachusetts |
| 2:05 p.m. | Biofouling and Cleaning of Whey Reverse Osmosis Membranes Sanjeev Anand, South Dakota State University |
| 2:45 p.m. | BREAK – REFRESHMENTS & POSTERS |
| 3:05 p.m. | Session IV “-Ohmics and Dairy Ingredients – What is in Store? |
| 3:10 p.m. | Molecular Methods for Studying Microbial Ecology in Food Processing Chris Kitts, Cal Poly State University, San Luis Obispo |
| 3:40 p.m | Metagenomics for Determination of Milk Quality Raul Cano, Cal Poly State University, San Luis Obispo |
| 4:10 p.m. | Harnessing the Power of “-Ohmics” to Benefit the Dairy Industry Rafael Jimenez, Cal Poly State University, San Luis Obispo |
| 4:25 p.m. | Wrap-up Day 1 |
| 4:30 p.m. | Adjourn |
| 5:30-7 p.m. | RECEPTION (hosted by USDEC) |
| Day 2 | Friday, February 22, 2013 |
| 7:00 a.m. | REGISTRATION (Continental breakfast available) |
| 8:00 a.m. | Session V Functionality of Dairy Ingredients |
| 8:05 a.m. | Heat Stability and Instability in Milk Protein System Qixin Zhong, University of Tennessee |
| 8:45 a.m. | Protein-protein Interactions Impacting Dairy Ingredients Performance Hasmukh Patel, South Dakota State University |
| 9:25 a.m. | Improving Whey Protein Functionality by Complexation with Polysaccharides at Near Neutral pH Bongkosh Vardhanabhuti, University of Missouri |
| 10:05a.m. | BREAK – REFRESHMENTS & POSTERS |
| 10:25 a.m. | Session VI Using Dry Dairy Ingredients in Food Applications |
| 10:30 a.m. | Flavor Considerations in Manufacture and Use of Dairy Ingredients MaryAnne Drake, North Carolina State University |
| 11:10 a.m. | Nanotechnology Approach to Casein Based Ingredients Innovation Federico Harte, University of Tennessee |
| 12:00 p.m. | LUNCH (provided) |
| 1:15 p.m. | Session VII Innovations in Concentration and Drying |
| 1:20 p.m. | Fractionation of Whey Proteins Using Charged Ultrafiltration Membranes Mark Etzel, University of Wisconsin-Madison |
| 2:00 p.m. | Use of Mineral Chelates in Dairy Ingredients Processing Phillip Tong, Cal Poly State University, San Luis Obispo |
| 2:30 p.m. | Advances in Concentration and Drying Patrick Cole, GEA Process Engineering |
| 3:00 p.m. | BREAK - REFRESHMENTS |
| 3:20 p.m. | Session VIII Dairy Ingredients Roundtable: What Do We Need? |
| Panelists Remarks: User Perspectives Nitin Joshi, Campbell Soup Company Susan Howe, The Intrinsic Group, Inc. |
|
| 4:25 p.m. | CLOSING REMARKS |
| 4:30 p.m. | Adjourn |
Click Here for a printer friendly version of the Program Schedule
Symposium Registration
$475 if registered by January 31, 2013
$525 if registered after January 31, 2013
Group Discount
We offer a 15% discounts for 3 or more registrants from the same company.
All registrations must be submitted together to gain the group discount registration rates. If as a result of a cancellation you fall below 3, the regular registration price will be applied.
Use promotion code "GRP."
Refunds
All registration cancellations will be subject to the following:
- Full Refund: Registrants who cancel by phone prior to January 28, 2013 (less a $75 service charge)
- No Refund: Registrants who cancel after January 28, 2013.
Lodging
A block of rooms has been reserved at the The Stanford Court Renaissance, 905 California St., San Francisco, CA. It is located on Nob Hill near Union Square, and is convenient to all that San Francisco has to offer including fine dining, shopping, arts and entertainment.
The room block rate is $184 night for a single or double room and includes complimentary internet and fitness center access. They will honor this rate until Monday, January 28, 2013.
*Parking at the hotel is an additional $52.44/night.
To Make Hotel Reservations Call 1-800-468-3571 or (415) 989-3500.
Let them know you are with the "Dairy Ingredients Symposium"
For more information on this program or any other DPTC course, please contact:
Laurie Jacobson
805-305-5056
ljacobso@calpoly.edu
