In this 2.5 day short course, the class participants will be able to understand the difference and challenges in formulating yogurt alternatives versus traditional yogurts, understand the breadth and functionality or plant-proteins that are available for formulation, and take away a toolbox of solutions to formulating and processing in the yogurt alternative space.

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Robert F. Roberts, Ph.D.
  • Professor and Head of Food Science

Contact Us

Robert F. Roberts, Ph.D.
  • Professor and Head of Food Science