Skilled, industry-experienced professionals turn new knowledge into products that meet consumer demand. The Application Lab program facilitates this transfer of technology from the University laboratories to commercial production and consumer consumption. They provide aid in solving industry problems through integrated capabilities such as pilot manufacturing, consumer use kitchens, safety/quality training and reviews, and sensory/analytical evaluations.

Recent developments include formulations using dairy permeates to replace salt and lower sodium in pizza crusts, baked goods, soups, and beverages. They also have been involved in the development of flavored milks with lower sugar content, reduced and low-fat process cheeses, sodium reduction in cheeses, development of sport beverages with whey protein enhancements, and specialty foods for consumers with phenylketonuria.

As assistance to manufacturers, they organize and teach more than 40 short courses a year on diverse  topics such as: cheesemaking, ice cream manufacture, waste water handling for the dairy industry, carbon accounting, specialty cheese manufacture, cleaning and sanitation, and dairy ingredient manufacture, and cheeses of the world to highlight only a few.