Start date: 05 February 2020
Duration: 3 Days
Location: University College CorkFood
Course code: N/A
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.
The overall theme of his research is in food chemistry and technology with particular interest in the structural, rheological, and functional characteristics of composite high-protein matrices, and the exploitation of this knowledge in food manufacture, assembly and formulation, with particular emphasis on cheese and fermented dairy-based products.
He has extensively studied the influences of various factors on the properties of these products, including milk composition, processing treatments, gelation conditions, added ingredients (proteins, biopolymers), and ageing. He is co-author of over 100 scientific publications, and 3 books on various aspects of cheese. He is an editorial board member for International Dairy Journal, and Adjunct Professor at the College of Science, Engineering and Food Science, University College Cork.
Who is the course for
- Cheese manufacturers
- Quality personnel
- Research and development personnel
- Food graduates who need a refresher course
- Some knowledge of food science would be beneficial.
- 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
- Amino acid catabolism
- Acceleration and control of ripening
- Yield efficiency
- Processed cheese
- Cheese as an Ingredient