The Science and Technology of RTD Coffee and Creamers
January 13-14, 2027
A practical workshop for entrepreneurs, processors, coffee shop and food and beverage industry professionals.

We are pleased to offer the fifth annual comprehensive short course on RTD coffee with milk. This year featuring an expanded emphasis on creamers! Industry professionals and professors will share their expertise and research findings through lectures and demonstrations. This course will benefit entrepreneurs, students, and industry professionals in R&D as well as production, marketing, and QA in the food processing, food service and distribution sectors.
A program of the Dairy Business Innovation Initiative Pacific Coast Coalition funded by USDA-AMS, in collaboration with the CA Milk Advisory Board.
Learning objectives
- Explore the various coffee products trending globally
- Understand how coffee provenance, roasting and brewing techniques impact coffee flavor
- Discover the various types of milk and milk ingredients available and learn to optimize their performance in a variety of RTD coffee beverages and creamers
- Analyze the interactions of dairy ingredients with flavors and sweeteners
- Understand the factors important for shelf-life and stability of dairy-based beverages
- Understand the role of various ingredients used to stabilize dairy-based coffee beverages and creamers
- Evaluate the various processing and packaging methods that assure food safety and shelf-life, and optimize quality