Cheese Science and Technology Training Course

Start date: 05 February 2020

Duration: 3 Days

Location: University College CorkFood

Certificate: N/A

Cost: €795

Course code: N/A

Programme overview

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.

Learning outcomes

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.

Modules

  • 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

Trainer Profile

Paul McSweeney is a Professor of Food Chemistry in University College Cork, Ireland and also the university’s Vice-President for Learning and Teaching. The overall theme of his research is dairy biochemistry with a particular emphasis on cheese ripening and flavour development. He is the co-editor of 15 books and over 275 research papers and reviews. He was awarded the Marschall Danisco International Dairy Science Award (2004) and a higher doctorate (DSc) on published work by the National University of Ireland. Professor McSweeney teaches most of UCC’s main undergraduate course in fermented dairy foods and has taught graduate-level courses in cheese science in universities and research institutes in Mexico, Argentina, Turkey, Italy, South Africa, Czech Republic and Finland.

Professor Tim Guinea is Principal Research Officer at Moorepark Food Research Centre (MFRC), Teagasc, Fermoy, Co. Cork, Ireland. He graduated with a B.Sc. in Dairy Science and a Ph.D. in Dairy Chemistry from University College Cork. He worked as a Senior Researcher Scientist in commercial R&D in Ireland, Germany and US on various aspects of cheeses (natural, processed, analogue types) and applications of milk protein ingredients in cheese and fermented milk products. He joined Teagasc, which succeeded An Foras Taluntais, in 1987.

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