Prof Eric Spinnler Seminar Series
Hard and soft cheese manufacturers and retailers as well as researchers and post graduate students with an interest in recent advances in cheese making should plan to attend this seminar series.
The keynote speaker on both of the days is Henry-Eric Spinnler, Professor of Food Science and Technology at AgroParisTech in France. Professor Spinnler is an international cheese expert based at the AgroParisTech, France. He has published hundreds of articles on cheese including the major publications Cheese and Cheese flavours and aroma. He has a PhD in biotechnology, is an expert in biosynthesis of flavours and is a permanent expert in National Agency for Food Safety in France.
Day 1 of the seminar will concentrate on Recent Advances in the Manufacture of Soft Cheeses, with topics such as changes in cheese production and consumption in France, cheese ripening, flavour development and cheese retailing.
Day 2 will concentrate on pressed cheeses, covering topics such as: An Overview of Recent Developments in Pressed Cheeses; Advances in Knowledge of Cheese Structure; and Flavour Generation in Hard Cheese.
For all enquiries regarding this seminar please contact Janos Kaldy at the DIAA - janos.kaldy@diaa.asn.au
Registration form here (Word Document)
Presentations
Milk Preparation (Flashpaper)(PDF) Cheese Microbial Ecosystems (Flashpaper)(PDF) Changes in Cheese Production (Flashpaper)(PDF) Cheese Ripening (Flashpaper)(PDF) Cheese Flavours (Flashpaper)(PDF) Cheese Flavours C & NC PC (Flashpaper)(PDF) Career Opportunities (Marisa Singh) (Flashpaper)(PDF) Specialist Cheese Manufacture (Claire Perry) (Flashpaper)(PDF) Cheese structure (Flashpaper)(PDF) Propionibacterium (Flashpaper)(PDF) Recent developments in pressed cheese
(Flashpaper)(PDF)
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