The aim of this course is to convey to students the production technologies, encountered challenges, and solution strategies related to dairy products developed for individuals with gluten intolerance or celiac disease. It also covers scientific and technological aspects of gluten-free formulations in functional and alternative dairy products.

* Fundamentals of gluten-free nutrition and the health effects of gluten intolerance * Hidden sources of gluten in dairy products * Design principles of gluten-free dairy products * Production of major gluten-free yogurts, cheeses, ice creams, and milk-based desserts * Replacements for gluten-containing additives * Gluten-free certification process, labeling, and regulations * Quality control, sensory analysis, and consumer perception