Phillip S. Tong, Ph.D., Professor Emeritus, Dairy Science,
California Polytechnic State University, San Luis Obispo
Dr. Tong is a Professor Emeritus of Dairy Science at Cal Poly State University and currently consults for the Food and Dairy sector. He served as Executive Director of the California Creamery Operators Association from 2016 to 2020, Director of Dairy Science, Education and Research for the American Dairy Products Institute (2016-2021), and Professor and Director of the Dairy Products Technology Center at Cal Poly State University (1987-2016).
During his 40 years conducting research and education programs in dairy foods science and technology, he chaired over 20 MSc students and 15 Center staff and was the dairy science lead in the design, construction, and opening of the $7 million, 19,000 square foot Dairy Products Technology Center.
He has co-authored over 100 dairy foods publications. Tong has organized and led the instruction of over 75 dairy short courses, webinars, and symposia. He has given over 300 presentations to industry groups and academics in 11 countries, including China, Philippines, Malaysia, Mexico, Thailand, Singapore, Indonesia, Ireland, Australia, United States, and Canada, on Dairy Science and Technology topics.
Tong has served as President and member of the Board of Directors of the American Dairy Science Association, Past Chair of the Dairy Foods Division of the Institute of Food Technologists, Member of the Center of Excellence of the American Dairy Products Institute, Chair of the American Dairy Science Foundation Board of Trustees, and he was a regular contributor of articles to Dairy Foods Magazine. He was selected 2019 Fellow of the Institute of Food Technologists, a 2016 Fellow of the American Dairy Science Association, and a 2020 Honorary Member of the California Creamery Operators Association. He received the American Dairy Science Association Award of Honor in 2014, the American Dairy Products Institute Award of Merit in 2013, and the International Dairy Foods Association Dairy Research Award in 2006. He received his Ph.D. and MSc in Food Science from Cornell University and BS from the University of California, Davis.
Global Food Forums Presentations by Speaker
Dairy Protein Ingredients Deliver Benefits for Consumers and Product Development
Dairy protein ingredients provide high nutritional value, great sensory properties, and excellent functionality that make them very desirable for the development of food products. Because of significant and ongoing investments in dairy research, manufacturers provide worldwide a portfolio of dairy protein ingredients to meet the changing needs of product developers and consumers. This presentation will review the major classes of dairy protein ingredients, their origin, composition, manufacture, and functionality in various food system applications. Their long-standing nutritional value and newer knowledge of emerging health and wellness benefits of dairy proteins will be discussed. These insights, along with a look into the future of dairy protein ingredients, will enable product developers to understand better how these components can be used as formulation problem solvers.