Cal Poly Dairy Products Technology Center

Short Course October 7-8, 2025

Curd to Cuisine: Cooking & Acid-Set Cheeses

Course Description:
Join us for a two-day immersive experience focused on the science, hands-on production, and culinary use of acid-set cheeses. You'll explore traditional and cultured acid-set styles such as paneer, chèvre, labneh, and fresh cheese through practical cheesemaking sessions, sensory labs, and culinary demonstrations led by dairy and culinary experts. Audience: Food industry professionals, dairy production and quality control, entrepreneurs, distributors and cheese lovers!

Course Duration: 2 Days

Learning Outcomes & Objectives:

• Understand the science and techniques of acid coagulation
• Produce and evaluate a range of global acid-set cheeses
• Apply sensory analysis and explore culinary uses of fresh cheeses
• Connect with industry experts and peers in hands-on sessions

Dress Code: 

• Casual, long pants required
• Closed toe and comfortable shoes
• Dress in layers (it can get chilly!) 
• No jewelry allowed in creamery/pilot plant
• Gowns and hairnets will be provided
  

Cal Poly Dairy Products Technology Center 

Short Course October 7-8, 2025

Industry Single Registration: $850 per person

Multiple Registrants: $800 per person when registering 2 or more participants from the same company

Academia (Students and Faculty): $450

Registration fees include course materials, lunch, and daily campus parking permit. 

Cal Poly Dairy Products Technology Center

Upcoming 2025 Short Courses

Coming Soon!

Please join us for other Dairy Short Courses being offered in 2026! For more information visit Cal Poly Dairy Short Course & Symposia.


Dairy Products, Process Packaging & Innovation Conference, February 24-26, 2026, Cliffs Resort & Spa, Shell Beach, CA:

An industry-focused conference exploring the latest advancements in dairy products, processing technologies, packaging solutions, and innovation strategies—bringing together experts, innovators, and professionals to share insights and inspire the future of dairy.

February 26th, 2026, 40th Anniversary of the Dairy Products Technology Center – Reception:

Celebrate four decades of innovation, research, and industry collaboration at the DPTC with an evening of networking, refreshments, and a look back at our history and achievements.

April 8 & 9, 2026 Cultured Dairy Products Short Course:

A hands-on program covering the science, production, and quality considerations of yogurt, kefir, sour cream, and other cultured dairy products.

May 20 & 21, 2026 Frozen Desserts Innovation Short Course:

Explore formulation techniques, ingredient functionality, and process innovations for ice cream, gelato, and other frozen desserts.