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BasisAdvisory
Course · DS-P1

A practical one day foundation course for people new to the dairy industry. It provides a clear overview of dairy science, processing and ingredient functionality. Designed to build confidence with dairy terminology and help teams ask better technical questions across commercial, technical, quality and operational roles.

Course snapshot

Format
One day
Tailored
Yes
Delivery
In person or online
Language
English
Level
Foundation
For teams
All sizes

Who we work with

  • People new to dairy, whey or ingredients businesses
  • Commercial, marketing, procurement and customer facing teams
  • NPD, QA, technical and supply chain colleagues who need a shared foundation
  • No prior food science qualification is required

What your team will be able to do

Explain the basic composition of milk and whey in practical language
Recognise the main dairy and whey ingredient categories
Describe the purpose of core dairy processing steps
Link ingredient composition to functionality in applications
Use common dairy terminology with more confidence
Ask more informed questions to suppliers, customers, NPD, QA and production colleagues

Course outline

  1. 1Milk as a starting material: Composition, complexity and natural variability.
  2. 2From milk to dairy products: Cream, butter, cheese, yoghurt, powders and ingredients.
  3. 3Whey as an ingredient stream: Sweet and acid whey, whey protein concentrate, whey protein isolate, lactose and whey permeate.
  4. 4Processing building blocks: Separation, pasteurisation, membrane filtration, evaporation, drying and fermentation.
  5. 5Functionality in applications: Solubility, heat stability, viscosity, gelation, emulsification, mouthfeel and flavour.
The business outcome

We run this course so your team develops a shared understanding of dairy science, ingredient families and the choices that influence product quality, helping people work more effectively across functions and with suppliers and customers.

How the course can be tailored

We adapt the content to the audience, application area, product type, internal priorities and learning goals, so the course focuses on what is most relevant to your team.

How learning is reinforced

Application based group exercise exploring which ingredient best fits different product scenarios, including high protein yoghurt, RTD protein beverages, bakery, ice cream, sports nutrition powders and dairy desserts.

Materials & further reading

  • Course workbook and slide deck
  • Curated glossary of key terms
  • Examples and exercises tailored to your products
Let's talk

Bring this course to your team.

Tell us about your team, their current level and the capability you want to build. We’ll tailor the course content, format and timing around your needs. The first conversation is free and without obligation.