In this 3-day hybrid short course, class participants will learn the difference and challenges in formulating yogurt alternatives versus traditional yogurts, understand the breadth and functionality of plant-proteins that are available for formulation, and take away a toolbox of solutions to formulating and processing in the yogurt alternative space.
Traditional classroom instruction will be held in the Food Science Building at the Penn State University Park Campus. If joining the class online, you will receive information about how to access the course closer to the event. Course fee includes all beverages and lunch for in-person participants, course materials, and a fleece jacket.
*Note: there is a difference in cost between in-person and virtual attendance.
Learn more: https://web.cvent.com/event/acbfbe82-01a7-4d6e-b697-4f9a6e0a5252/summary