Stay tuned to find out the new date of the event.

The scientific lectures of the IDF International Cheese Science and Technology Symposium are presented on June 2, 3 and 4, 2020.

Discover the Preliminary Program in this PDF File

The program includes the following keynote speakers:

  • Eileen Gibney, University College Dublin, Institute of Food and Health, Ireland
  • John A Lucey, Center for Dairy Research, University of Wisconsin - Madison, USA
  • Paul Cotter, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork
  • Ylva Ardö, Emeritus Professor, Copenhagen University, Department of Food Science
  • Valérie Gagnaire, UMR Science & Technology of Milk and Egg (STLO) Agrocampus Ouest, France

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. Functionnality, nutrition and health
  6. Innovation and consumer-centric approach to research

Technical visits on Friday June 5 :

For all the details and registration, click here

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