Cheese Science & Technology Training Course

Cheese Science and Technology Training Course
3 – 5 February 2016
University College Cork

This intensive three-day course will provide participants with knowledge of the principles of the science of cheese manufacture and ripening in addition to covering yield efficiency, processed cheese, cheese as an ingredient, and the acceleration and control of ripening. This course will span the range from introductory to advanced topics. There will be ample opportunity for personal contact with the trainers and industry colleagues.

Who should attend?
• Cheese manufacturers
• Quality personnel
• Research and development personnel
• Food graduates who need a refresher course
Some knowledge of food science would be beneficial.

Course Fee
The cost of the course is €795 which includes tuition, course manual, lunches, refreshment breaks, a class photograph and a Certificate of Attendance. This course may be part-funded for eligible applicants.

Course Programme
The topics covered in this course will include the following:
• Cheese as a product
• Diversity of cheese
• Dairy chemistry – casein, whey proteins, fat
• Milk pre-treatment
• Rennet gelation, syneresis
• Starters and acidification
• Cutting, cooking, whey drainage
• Curd Treatment
• Ripening; overview and control, microbiology
• Metabolism of lactose, lactate, citrate
• Lipolysis
• Proteolysis
• Amino acid catabolism
• Acceleration and control of ripening
• Yield efficiency
• Processed cheese
• Cheese as an Ingredient

For further information and registration please contact:
Dr Angela Sheehan
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Telephone: 353 21 4901423
Web Site: 
Food Industry Training Unit
University College Cork


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