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

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

A call for proposals is actually open.
Submit your proposal for an oral presentation before the December 15, 2019 deadline!
Selected conference papers will be invited to submit to a special issue in the
 International Dairy Journal. Find out morehere.

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 will be organized on Friday June 5. The program of visits will be announced in January 2020.

Stay tuned! 
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