New dates for the event: from June 7 to 11, 2021

Completely virtual event!

The rich and key topics of sessions are as follows:

  1. Microbial ecology: starters, adjunct and indigenous microbiota
  2. Cheese technology: process efficiency and innovative approaches
  3. Cheese texture 
  4. Ripening, flavor and cheese authenticity
  5. Innovation, functionnality, nutrition and health

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