In this 3 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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Joshua D. Lambert, Ph.D.
  • Professor of Food Science

Contact Us

Joshua D. Lambert, Ph.D.
  • Professor of Food Science