Name: 2012 IDF Cheese Ripening & Technology Symposium
Start: 2012-05-21T00:00:00-04:00
End: 2012-05-24T00:00:00-04:00
Location: Monona Terrace

2012 IDF Cheese Ripening & Technology Symposium

5/21/12 to 5/24/12

Monona Terrace

Madison, WI

United States

Explore, Exchange, Encourage….

Challenge yourself at the 6^th IDF Cheese Ripening & Technology Symposium. Explore innovative technologies and the latest scientific findings in the field of cheese ripening and technology. Exchange ideas with top international cheese scientists and technologists from academia and industry. Encourage young scientists to participate.

The Wisconsin Center for Dairy Research (CDR) and the United States National Committee to the International Dairy Federation (US-IDF) are proud to host this international symposium for the first time in the United States.

Join us May 21-24, 2012 at the Monona Terrace, Madison, Wisconsin for this three-day symposium which includes 11 keynote speakers from 5 different countries, 30 oral presentations as well as a daily poster session; plus an optional day of technical tours.

Keynote speakers include:

Ross Holland, Fonterra Research Center (NZ) “Concepts of cheese ripening control: from science to practice”

James L. Steele, Univ. Wisconsin-Madison (US) “Microbial ecology of cheese and flavor formation”

Eddy Smid, Wageningen University (NL) “Metabolic modeling of flavor formation”

Wim Engels, NIZO Food Research (NL) “Sensory and flavor optimization”

Fred van de Velde, NIZO Food Research (NL) & Mark Auty, Teagasc , Moorepark Food Research Centre (IE) “Material science approach to development of cheese structure/texture”

Tim Guinee, Teagasc, Moorepark Food Research Centre (IE) “Impact of biopolymers in cheese texture”

Allen Foegeding, North Carolina State University (US) “Oral processing and sensory texture of cheese”

Mark Johnson, Wisconsin Center for Dairy Research (US) “Low fat/low sodium cheese”

Michael B. Zemel, University of Tennessee – Knoxville (US) “Influence of cheese on prevention of risk of disease”

Guy Vergères, Agroscope Liebefeld-Posieux Research Station (CH) “Nutrigenomics and personalized food”

Todd Klaenhammer, North Carolina State University (US) “Probiotics and prebiotics in cheese"

With a strong tradition, this symposium, which brings together more than 300 scientists and researchers from around the globe every four years, offers dairy industry members a chance to discover and discuss innovative technologies and scientific findings related to topics such as: proteolysis, lipolysis, microbial ecology, cheese metabolism/catabolism, cheesemaking technologies, membrane technology, material science, oral processing, sensory evaluation, cheese safety, gene expression, probiotics and prebiotics, and nutrigenomics.

“Hosting the IDF Cheese Ripening and Technology Symposium in the U.S., and especially in Wisconsin, is a once in a generation opportunity,” shares Rusty Bishop, Schreiber Foods, and Chair of the U.S. Program Committee. “This is a chance to have our cheese industry and institutes gain local exposure to the latest science formthe best cheese scientists in the world.”

“This is truly an industry effort,” states Symposium Organizing Committee Chair Rani Govindasamy-Lucey, CDR. “We appreciate the sponsorship support from companies such as Chr Hansen, Schreiber Foods, Ecolab, Prolamina, Wisconsin Cheese Makers Association, and Wisconsin Milk Marketing Board. There are also several other companies who are finalizing their support. These supporters are ensuring that we can do the best job possible showcasing the Wisconsin and US dairy industry to attendees.”

For more program details visit the Symposium website: www.idfcheeseus2012.com

http://www.idfcheeseus2012.com