What's New?

Fermented Dairy Products: Health Opportunities and Challenges (May 22-23, 2018)

Midwest Dairy, National Dairy Council and the University of Nebraska – Lincoln (UNL) will convene influential industry processors, and retailers, along with academic experts, at a two-day symposium to learn about fermented dairy foods, their health benefits and related food safety considerations. The conference, “Fermented Dairy Products - Health Opportunities and Challenges,” will be held at UNL’s Food Innovation Center on the Nebraska Innovation Campus May 22-23, 2018.

For many years, cultures around the world have been leveraging bacteria and other microorganisms to transform food components into nutritious and enjoyable products. The conference will highlight the current science which has significantly advanced the understanding of good microorganisms that reach the gut and have a positive impact on overall health, with a focus on bacteria in fermented foods, including yogurt, kefir and cheese.

“Midwest Dairy is excited to co-sponsor this event, which is designed to educate individuals within the dairy value chain -- processors, retailers, research, academia, nutritionists, and dietitians -- with fermentation information specific to consumer trends, product opportunities, health benefits, processing and food safety,” says Nancy Huls, vice-president of Midwest Dairy’s Research and Innovation team.

The event’s design aligns with the mission of the Midwest Dairy Foods Research Center, which Huls’ team works closely with and is a collaborative effort between dairy farmers and land-grant universities to provide responsive, agile, thorough and comprehensive product research, and for dairy processing students.

The agenda features the following experts in food science:

  • Lloyd Metzger, Ph.D., professor, South Dakota State University; director, Midwest Dairy Foods Research Center
  • Chris Cifelli, Ph.D., vice president, Nutrition Research at National Dairy Council
  • Robert HutkinsPh.D., professor, University of Nebraska- Lincoln
  • Amanda Ramer-TaitPh.D., assistant professor, University of Nebraska-Lincoln
  • Andreia Bianchini, Ph.D., associate professor, University of Nebraska-Lincoln
  • Joe Baumert, Ph.D., associate professor, University of Nebraska-Lincoln 

Midwest Dairy Resource Center

Resources and Tools to Increase Success

Risk Assessment for Fresh Hispanic Cheese

Innovation Center for U.S. Dairy

Science and Research: Product Innovation

Upcoming Events

May 22 - 23, 2018
Fermented Dairy Products, University of Nebraska-Lincoln
Sponsored by the Midwest Dairy Association and the National Dairy Council
Agenda and Registration Site

July 30 & 31, 2018
Annual Meeting and Social Dinner, University of Minnesota

Contact Peggy Lehtola at plehtola@umn.edu for more information.