Program Overview

Introduction to the Manufacture and Science of Cheese

This introductory level course provides participants with knowledge of the basics of dairy and cheese science, and the key steps involved in cheese manufacturing. The course consists of a blend of classroom and practical elements.

Course Overview

• The course is a two-day course.
• It covers topics such as milk composition, introduction to dairy chemistry, dairy technology, milk standardisation, pasteurisation, cheese starters, coagulation, syneresis, cooking, salting/brining, and sensory aspects of cheese.

Target Audience

• Cheese plant operators
• New entrants to cheese manufacturing
• Non-technical cheese sector personnel
• Non-manufacturing cheese sector personnel
• Start-up farmhouse and small-scale cheese manufacturers

Lead Trainers

• Paul McSweeney: Professor of Food Chemistry in University College Cork, Ireland, and Vice-President for Learning and Teaching. His research focuses on dairy biochemistry, particularly cheese ripening and flavour development.
• David Waldron: Chief Technical Officer in the School of Food and Nutritional Sciences, UCC, responsible for practical education in dairy science and technology, and involved in postgraduate and industry-focused research.

Digital Badge Award

Upon successful completion, participants are awarded a digital badge, which can be used to support their CV and e-portfolio. The digital badge recognizes accomplishment in completing the course and provides specific details of the course and its completion.

Course Fee

• The cost of the course is 750, including tuition, course manual, lunches, refreshment breaks, and a Digital Badge Award.
• The course may be part-funded by Taste4Success Skillnet for eligible applicants.

Registration

Registration interest can be expressed to be notified when dates are confirmed. Queries can be directed to the Programme Manager.