2026 Dairy Fermentation Workshop

On June 15-16th, Dr. Daniela Barile co-hosted the 2026 Yogurt and Fermented Milks Short Course alongside Veronique Lagrange, executive director of the California Dairy Innovation Center, with support from the California Dairy Research Foundation and the Dairy Council of California. Over the course of two days, attendees learned about recent technical and scientific advancements in dairy fermentation processes, bioactive compounds, the use cases of artificial intelligence in dairy innovation and the positioning of fermented dairy amidst changing nutritional guidelines and market trends. A number of new fermented dairy beverages traditionally consumed in different areas of the world, were offered to attendees during the breaks - surely, the exciting flavors of innovation sparked a number of conversations and connections. If you are a California processor, partner or entrepreneur and your team wasn’t able to attend, be sure to make it to the next one! This biannual course is a wonderful opportunity to meet likeminded industry leaders in dairy such as Erik Oberg from Chobani (who delivered the opening keynote and participated on a panel) and brilliant students ready to take on new challenges.

Presentations will be made available here: https://www.cdic.net/resources/

The full program can be found here: https://barilelab.ucdavis.edu/photo-galleries/events