UCC Foodline – Cheese Science & Technology

Start date: 08 February 2027

Duration: 3 Days

Location: UCC Campus

Programme overview

Dates: 8th, 9th & 10th February 2027
Lecturers: Professor Paul McSweeney and David Waldron
Course Fee: €1400 (Funding available for Taste 4 Success Skillnet Member companies).

This intensive 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.

Who should attend
• Cheese manufacturers
• Quality personnel
• Research and development personnel
• Food graduates who need a refresher course

Knowledge of food science would be beneficial.

REGISTER ONLINE HERE




More Information - UCC Course Page

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