Fermented Dairy Products

Registration for this workshop is closed.

Please contact Jill Gifford at 402-472-2819 or jgifford1@unl.edu if you have any questions.

Image of Milk, the Food Innovation Center and dairy products

Fermented Dairy Products

Health Opportunities and Challenges

For many years, all cultures around the world have been leveraging bacteria and other microorganisms to transform food components making them both nutritious and delicious. The current state of science has significantly advanced the understanding of good microorganisms that reach the gut and have a positive impact on overall health. The research focusing on bacteria in fermented foods has put a spotlight on the health benefits of dairy foods such as yogurt, kefir, and cheese.

We are inviting you to a unique opportunity to learn about fermented dairy foods and health while not losing sight of food safety and other considerations.

CEU credits for registered dieticians is pending!

Dates and Location

May 22nd - May 23rd, 2018,
Food Innovation Center
Nebraska Innovation Campus
Lincoln Nebraska

Hotels and Parking


Dr. Robert Hutkins
Professor, University of Nebraska- Lincoln
Dr. Amanda Ramer-Tait
Assistant Professor, University of Nebraska-Lincoln
Dr. Andreia Bianchini
Associate Professor, University of Nebraska-Lincoln
Dr. Joe Baumert
Associate Professor, University of Nebraska-Lincoln
Dr. Lloyd Metzger
Professor, South Dakota State University
Dr. Chris Cifelli
Vice President, Nutrition Research at National Dairy Council


Registration is now closed

Registration Deadline – May 18, 2018
Space is limited - early registration is encouraged.
All participants must pre-register. Walk-ins cannot be accommodated!

 Food Science, Dairy Council, and Midwest Dairy Association Logos

CEU credits for registered dieticians is pending!