A practical one day course on assessing whey protein ingredients with confidence and consistency. It covers the physical and sensory properties that influence ingredient quality and application performance, giving teams a structured approach to evaluating powders and reconstituted products for development, quality, supplier comparison and troubleshooting.
Course snapshot
- Format
- One day
- Tailored
- Yes
- Delivery
- In person or online
- Language
- English
- Level
- Intermediate
- For teams
- All sizes
Who we work with
- NPD and applications teams using whey protein
- QA and technical teams assessing ingredient quality
- Sensory teams and panellists working with dairy proteins
- Technical sales and customer facing teams
- Procurement or supply chain colleagues involved in ingredients evaluation
What your team will be able to do
Course outline
- 1Why whey protein assessment matters: Quality, NPD, supplier approval, troubleshooting and customer confidence.
- 2Understanding the ingredient: WPC, WPI and hydrolysates; composition, processing history and specification basics.
- 3Physical property assessment: Appearance, powder flow, dispersibility, wettability, solubility, sediment, viscosity and foaming.
- 4Sensory assessment of whey proteins: Aroma, flavour, aftertaste, bitterness, cooked and oxidised notes, mouthdrying and mouthfeel.
- 5Linking properties to applications: Clear drinks, RTDs, yoghurts, powders, desserts and high protein systems.
- 6Building an assessment protocol: A simple, repeatable evaluation method for internal use, supplier comparison or troubleshooting.
We run this course so your team can assess and discuss whey protein performance consistently, supporting better decisions in development, quality, troubleshooting and supplier evaluation.
How the course can be tailored
We adapt the content by audience level, application area, product type, internal priorities and learning goals, so the course focuses on what matters most to your team.
How learning is reinforced
Practical exercise: participants assess two or three whey protein samples for powder appearance, reconstitution, physical performance, sensory attributes and application relevance, then compare findings using a structured assessment sheet.
Materials & further reading
- Course workbook and structured assessment sheet
- Curated glossary of key sensory and physical terms
- Samples and criteria tailored to your ingredient portfolio
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.