Keynote speakers announced for IDF Symposium 2020
The IDF Cheese Science and Technology Symposium introduces most recent research, innovation and expertise in fields such as cheese microbial ecology, ripening, flavour, texture, functionality, cheese authenticity, nutrition, health, efficiency and innovation in processes. The event will be taking place in Quebec City 1-5 June 2020.
The following key note speakers have been announced:
- Ylva Ardö, Emeritus Professor, Copenhagen University, Department of Food Science: “Chemical characterisation of cheese varieties, a review”
- Paul Cotter, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork:“Multomics to unravel microbe-flavour relationships in cheese”
- Valérie Gagnaire, UMR Science & Technologie du Lait et de l’Oeuf (STLO) Agrocampus Ouest, France: “Overview on new designer cheese – from specialised starters to personalised cheeses”
- Eileen Gibney, University College Dublin, Institute of Food and Health, Ireland: “Dairy consumption and metabolic health: a focus on cheese”
- John A Lucey, University of Wisconsin, Madison, USA: “Using casein chemistry and rheological methods to both design and monitor cheese performance”
