Program Overview

Introduction to the Cheese Science and Technology Course

The Cheese Science and Technology course is an intensive program designed to provide participants with a comprehensive understanding of the principles of cheese manufacture and ripening. This course covers a wide range of topics, from introductory to advanced levels, making it suitable for various professionals in the dairy industry.

Who Should Attend

The course is tailored for:

• Cheese manufacturers
• Quality personnel
• Research and development personnel
• Food graduates who need a refresher course It is beneficial for attendees to have a background knowledge of food science.

Course Programme

The topics covered in this course include:

• Cheese as a product
• 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

The Leader Trainers

The course is led by renowned experts in the field of dairy science and technology:

• Paul McSweeney, Professor of Food Chemistry at University College Cork, with extensive research experience in dairy biochemistry and cheese ripening.
• David Waldron, Chief Technical Officer in the School of Food and Nutritional Sciences, UCC, with expertise in dairy science and technology and industry-focused research.

Digital Badge Award

Upon successful completion of the course, participants are awarded a digital badge in Cheese Science and Technology. This badge recognizes their accomplishment and can be used to support their CV and e-portfolio, illustrating continued professional development.

Course Fee

The course fee is 1400, which includes tuition, course manual, and catering. The course may be part-funded by Taste4Success Skillnet for eligible applicants.

Registration and Further Details

For registration and further details, please note that the course takes place on specific dates and may have additional requirements or recommendations for attendance.

Other Relevant Courses

Other courses that may be of interest include:

• Food Process Engineering
• Food Safety and Quality Audits - A Practical Approach
• Ice-Cream Science and Technology
• Thermal Processing

These courses are designed to provide comprehensive knowledge and skills in various aspects of food science and technology, catering to the needs of professionals and graduates in the food industry.