Session C

Technologie fromagère: éco-efficience des procédés et approches innovantes

Regard sur les nouveaux fromages sur mesure : des ferments spécialisés aux fromages personnalisés.

Valérie Gagnaire, Ph. D., and Gwénaël Jan, Ph. D., senior researchers based at INRAE, UMR1253 INRAE Institut Agro, Science et Technologie du Lait et de l’Œuf, at Rennes in France.
The general research area of Valérie Gagnaire relates to the biochemistry of milk proteins and their hydrolysis, i.e. proteolysis, through the action of milk endogenous enzymes or enzymes from lactic acid bacteria. Her current research topics aim to understand how the proteolytic enzymes and especially those from lactic acid bacteria are involved in texture quality and biological activities of various dairy matrices including hard-type cheeses and more recently matrices that mix milk with legumes. This will make possible to establish relationships between the in-situ proteolysis and the changes in structure of these matrices during transformation process and to accurately design the proteolysis at long-term perspectives to ensure the required techno-functional and health properties in a context of global food transition.

Gwénaël Jan is a senior research leader at INRAE, dedicated to the microbiology of fermented foods, with a particular interest in “2-in-1” bacteria, which exhibit both technological and probiotic abilities. His research activity, in collaboration with French and international academics, stakeholders, and technical centers, focuses on “2-in-1” bacteria isolated from the incredible biodiversity of traditional fermented food products. Mining this biodiversity revealed the ability, in selected strains of such bacteria, to modulate key parameters of human physiology such as proliferation, differentiation, apoptosis, inflammation and mucosal immunity. This exciting field of research opens new perspectives for the development of functional fermented foods for target populations.

La coagulation du lait induite par la présure : un regard neuf sur des problèmes de longue date.

Prof. Thom Huppertz, PhD, MSc, FrieslandCampina, The Netherlands
Prof. Thom Huppertz hold an MSc from Wageningen University and a PhD from University College Cork. His research career includes academic and industrial research in the field of dairy science and technology, with dairy chemistry and physics as a central theme. His research topics have ranged from biosynthesis of milk constituents to digestion of dairy products in the human body, and from product and process optimization to the role of dairy products in a healthy sustainable diet and nutrient quality and bioavailability. He currently combines the roles of Professor of Dairy Science and Technology at Wageningen University, Principal Scientist at FrieslandCampina, Visiting Professor at Victoria University and Editor-in-Chief of International Dairy Journal.

Allongement de la durée de conservation du fromage Mozzarella partiellement écrémé à faible taux d'humidité grâce à des températures d'étirage élevées dans un nouveau cuiseur sans eau.

Rani Govindasamy-Lucey, Ph.D., Distinguished Scientist, Center for Dairy Research.
Rani Govindasamy Lucey is a Distinguished Scientist with the Center for Dairy Research at the University of Wisconsin-Madison. She joined the center in 1999 and since then she has been working in the Cheese Research Program area on a wide range of research and industrial projects. She currently serves as the co-coordinator for CDR’s research projects. She was recipient of the College of Agricultural Sciences (CALS) Academic Staff Award for Excellence in Research in 2017. She has 38 peer-reviewed publications and 2 patents. She graduated from National University of Singapore with an Honors BS degree in Biochemistry and a PhD. in Food Technology.  Prior to coming to US, she worked as a post doctoral fellow in the Fonterra Research Institute. Her research focus is on cheese yield and functionality, using membrane processing for cheesemaking, impact of high pressure processing and different temperature storage conditions on extending the performance shelf-life of cheeses.

Impression 3D de fromage : évaluation comme technologie de transformation et comme produit de consommation.

Megan Ross, School of Food and Nutritional Science, University College Cork.
Megan Ross is funded by the Lauritzson Foundation Scholarship and is currently conducting research surrounding the topic of 3D Food Printing (in particular of dairy origin) at University College Cork in Ireland. The objective of this research is to gain insight into various methods of 3D printing, using modified desktop printers altered for the purpose of food printing. Observations will also be made on the Irish consumer response and acceptance of 3D food printing using consumer science research methods. This project relies on a multidisciplinary approach combining knowledge and expertise in engineering, dairy science and technology and consumer acceptance work.

Formation d’yeux dans des fromages expérimentaux de type suisse affinés dans des films plastiques à perméabilité variable au CO2.

Walter Bisig, Ph. D. in food science and technology, Senior scientist, Agroscope - Food Microbial Systems, Bern-Liebefeld, Switzerland.
Walter Bisig is senior scientist in the research fields of cheese quality and cheese microbiome at Agroscope, Food Microbial Systems, Bern-Liebefeld. He studied MSc in food science and technology at the Swiss Federal Institute of Technology ETH Zurich where he also completed his PhD in food process engineering. 10 years’ experi-ence in leading positions in the food and dairy industry in Switzerland and France broadened and deepened his competences in new product development, processing technology and quality assurance including food safety and compliance. He was professor for food and dairy science at the University of Applied Sciences of Bern for 8 years and continues lecturing there on fermented dairy products and cheese science. His research is mainly in the field of cheese manufacturing technology and cheese ripening and on the nutritional properties of milk constituents such as lipids and proteins. The diverse functions of salt in cheese, cheese-salting technologies, the metabolism of lactic acid bacteria and non-starter cheese ripening microorganisms in raw-milk cheeses are main interests. Bio-active fatty acids in and minimal processing in dairy products manufacturing are other re-search interests. He works in collaboration with industry to continually improve cheese quality. He wrote or co-authored over 80 publications.