From pioneering products to global internships and industry-shaping research, Cal Poly’s Dairy Products Technology Center continues to blend hands-on learning with entrepreneurial innovation — preparing the next generation of dairy leaders.

For 40 years, the Dairy Products Technology Center (DPTC) has been a place where innovation meets hands-on learning — providing an entrepreneurial space to develop and launch new dairy products.

From immersive short courses and nationally recognized conferences to student-led research and growing international partnerships, the DPTC continues to shape the future of dairy science and technology. What began four decades ago as a bold vision to provide a needed space for applied research space and workforce development for some of the largest producers in the industry has evolved into a vibrant hub where students, faculty, industry leaders and entrepreneurs work side-by-side to advance innovation, strengthen community ties and prepare the next generation of dairy professionals.

From the beginning, the DPTC was designed for collaboration to address real-world dairy science and technology challenges. Today it is the only research center for dairy products of its kind in California and is the one of the nation’s leading dairy research and education centers, recognized for its blend of hands-on student engagement, applied research programs and industry outreach.

“California is known for dairy innovation and that is what we embrace and invest in.” - Carmen Licon, director of the Dairy Products Technology Center

Housed within the College of Agriculture, Food and Environmental Sciences in a facility alongside the Cal Poly Creamery, it has dedicated teaching and research laboratories and a pilot plant. The work done there includes cheese science, dairy quality research, novel product innovation, ingredient technology and more, while supporting continuing education through short courses and conferences that draw professionals from across the country.

“Our focus is innovation,” said Director Carmen Licon. “California is known for dairy innovation and that is what we embrace and invest in.” Over the years, many notable products got their start at Cal Poly and are now found on shelves nationwide including the low-calorie, highprotein Halo Top ice cream and Fairlife milk, a value-added lactose-free cow's milk. “We help small-to-medium-sized entrepreneurs develop formulations, do benchmark testing and learn along the way,” Licon said.

The DPTC has also been part of broader industry initiatives and partnerships, helping to strengthen California’s position in the dairy industry and training generations of dairy professionals. Each year the center hosts the Dairy Products Processing and Packaging Innovation Conference, welcoming more than 100 participants and dozens of expert speakers to discuss sustainability, new technologies and fresh product ideas.

The core mission of the DPTC remains student focused. Students receive on-the-job training in laboratory and industry manufacturing practices, creating pathways for Cal Poly students to pursue graduate degrees and explore careers. Working for the Dairy Products Technology Center has been very influential in my career path," said third-year agricultural communication major Chloe Rogers, who plans to pursue a career in dairy marketing and communications. "It helped me recognize my passion for the dairy industry and led me to pursue a dairy minor. Internships are available each year with a variety of partners, including the California Dairy Innovation Center and the California Milk Advisory Board.

In February, three Cal Poly students were selected to serve as six-week summer interns with the California Milk Advisory Board in Cuernavaca, Mexico, and Bangkok, Thailand. Third-year agricultural communication majors Morgan Oliveira of Hilmar and Victoria Paolini of Los Banos will serve in Mexico, while thirdyear agricultural business major Ellie Dyt of Crows Landing will work in Thailand. "My internship with the California Milk Advisory Board allows me the opportunity to immerse myself in another place, another language and another version of the dairy industry,” Oliveira said. “Having grown up as a third-generation dairy farmer, I am so thankful to learn about the international marketplace within the dairy industry this summer."

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