The Dairy CenterThe Dairy Products Technology Center provides sophisticated information on factors influencing the composition and quality of dairy foods being discovered.
The Cal Poly Dairy Products Technology Center was formed in 1986 to help meet the growing needs of California's dairy industry for applied research, industry training, and more trained graduates for careers in the dairy/food industries. DPTC is now in its 24th year as one of five dairy centers of excellence funded in part by Dairy Management, Inc. and California Dairy Research Foundation. Cal Poly has invested in and firmly established a solid infrastructure of technical expertise, physical facilities, equipment, and industry relationships to address many current and future needs of California's dairy industry. The DPTC is recognized statewide, nationally and increasingly internationally as a focal point for innovation and training in dairy foods.
The Center has established active programs of applied research, outreach, and student training. The applied research program (a portfolio of 15-20 projects) currently emphasizes cheese science and technology, dairy foods quality, dairy ingredients technology, and novel process technologies. Its outreach programs serve approximately 300-400 participants annually through its many short courses and symposia. The center routinely addresses phone calls, emails and other requests from trade groups, consumers, media and individual companies. Its graduates are known for their strong focused training in dairy science and technology.
In addition to improving and growing its existing programs the DPTC seeks to develop new program emphasis to support global market growth and dairy innovation for the California dairy sector. In addition, it is exploring new program approaches to address the expressed needs for more trained graduates to fill the many technical needs critical to drive product quality and ultimately dairy product sales growth.
A Center of Excellence recognized globally that supports the premiere dairy region of the world.
Deliver academic programs and industry service to provide solutions, facilitate industry activation and develop the leaders of tomorrow’s workforce.
Current Areas of Research Focus
- Cheese Technology- (e.g. flavor, texture, yield, functional properties)
- Process Development- (e.g. membrane processes, heat treatments)
- Product Development- (e.g. frozen desserts, new uses of dairy products)