This course will take place on 12/13/14 February 2025 and is part-funded by Taste4Success Skillnet.

Introduction

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.

Course Programme

The topics covered in this course will include the following:

• 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

Paul McSweeney is a Professor of Food Chemistry in University College Cork, Ireland and also the University’s Vice-President for Learning and Teaching. The overall theme of his research is dairy biochemistry with a particular emphasis on cheese ripening and flavour development. He is the co-editor of 15 books and over 275 research papers and reviews. He was awarded the Marschall Danisco International Dairy Science Award (2004) and a higher doctorate (DSc) on published work by the National University of Ireland. Professor McSweeney teaches most of UCC’s main undergraduate course in fermented dairy foods and has taught graduate-level courses in cheese science in universities and research institutes in Mexico, Argentina, Turkey, Italy, South Africa, Czech Republic and Finland

David Waldron is a Chief Technical Officer in the School of Food and Nutritional Sciences, UCC, with responsibility for the practical education of students in dairy science and technology since 1998. He is also involved in postgraduate and industry-focused research. Over the past decade, David has developed and delivered industry training courses and workshops for Irish and international industry.

Digital Badge Award

Upon successful completion, you will be awarded a digital badge which can be used to support your CV and e-portfolio. A digital badge is an award which recognises your accomplishment in completing an unaccredited course and is referred to as a micro-credential. By taking part in the in-course activities and successfully completing the in-course questions you will qualify for a digital badge in Cheese Science and Technology. The badge can be downloaded and included on CVs, shared via email or included on your e-portfolio (for example on LinkedIn). When a person or employer clicks on your digital badge they will see the specific details of the course, the process by which the course was given and if the course was successfully completed. Digital badges can be used to illustrate continued professional development and can supplement existing qualifications. 

Course fee

The fee is €990, which includes tuition, course manual and catering. This course is part funded by Taste4Success Skillnet who will provide €295 of the fee to eligible participants. 

Other relevant courses

Other courses which may be of interest to you are:

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