2025 May Board Book

• The UC Davis Food Science Club was highly engaged , expressing strong appreciation for CMAB’s involvement and requesting to make this an annual program Strategic Value: • Strengthened academia-industry partnerships around emerging dairy science • Positioned CMAB as a catalyst for functional dairy innovation and student development • Created an authentic, engaging touchpoint for young scientists to see dairy as a future-forward industry Cal Poly San Luis Obispo – Innovation & Entrepreneurship in Action Winter Quarter Recap: AGB 304 – Innovation & Entrepreneurship in Dairy This quarter, CMAB partnered once again with Cal Poly’s AGB 304: Innovation & Entrepreneurship course, a hands-on program where students are challenged to create compelling dairy-based brands and products targeted to specific consumer segments. Program Overview: • Students were assigned a specific target market and tasked with developing an innovative dairy product and brand tailored to that consumer group. • Over the 10-week course, students developed: o Brand identity & positioning o Packaging design o Pricing and distribution strategy

o Launch and marketing plans o 90-second elevator pitch videos

• At the end of the course, the top three teams were awarded startup stipends to bring their ideas to life through prototype development at the on-campus Cal Poly Creamery . Winter Quarter Winning Concepts: • Crafted – High-protein butter targeting fitness conscious consumers • BB Kefir – A better-for-you frozen kefir dessert with digestive benefits • Cottura – Fun, convenient cottage cheese pouches designed for kids