IDF International Cheese Science & Technology Symposium
June 7, 9 and 11 mornings (EDT), 2021
100% virtual event!
We are pleased to invite you to the 2021 edition of the IDF International Cheese Science and Technology Symposium. This prestigious symposium showcasing advances in research and innovation as well as newly developed expertiseis is held only every four years. Do not miss the opportunity to attend!
The virtual formula offers an enhanced conference program. Talks will be presented live or for recorded viewing all along the symposium and for the next 30 days (until July 9, 2021). Numerous opportunities for exchange with researchers, emerging scientists, cheese experts and industry representatives will be offered live during the three days and will remain possible thereafter.
The three four-hour mornings will consist of five sessions of scientific presentations by keynote speakers and selected lectures, followed by live question and answer sessions. A competition of short oral presentations by students will also be part of each session. Over 20 hours of scientific presentations, interactive thematic exchange sessions and e-Poster sessions.
The presentations by the keynote speakers are confirmed and the complete program will be available soon :
Session A) Microbial ecology: starters, adjunct and indigenous microbiota
Analysis of cheese microbiomes highlights contributions to multiple aspects of quality
Prof Paul Cotter, Ph. D., Head of Food Biosciences, Teagasc Food Research Centre Moorepark, Cork, Ireland
Session B) Ripening, flavor and cheese authenticity
Chemical characterisation of cheese varieties
Ylva Margareta Ardö, Ph. D., Professor emerita in dairy technology, Department of Food Science. University of Copenhagen, Denmark
Session C) Cheese technology: process eco-efficiency and innovative approaches
An overview on new designer cheeses: from specialized starters to personalized cheeses
Valérie Gagnaire, Ph. D., and Gwénaël Jan, Ph. D., senior researchers based at INRAE Institut Agro, Science et Technologie du Lait et de l’Œuf, at Rennes in France.
Session D) Cheese structure and rheology
Using rheology to understand the melting behaviour of cheese
Professor John A. Lucey, Ph. D., Director of the Center for Dairy Research, University of Wisconsin‐Madison, USA
Session E) Innovation, functionnality, nutrition and health
Eileen Gibney, Ph.D., University College Dublin, School of Agriculture and Food Science, Ireland
In addition, the Novalait Techno Forum, on June 8 and 10 mornings, will feature a selection of discoveries that can fuel innovation on farms and in dairy plants.
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