Teagasc-Moorepark/University College Cork Cheese Symposium

Section: Teagasc-Moorepark/University College Cork Cheese Symposium
Day/Time: Thursday 8:45 AM–4:15 PM
Location: William Penn Ballroom, Omni William Penn Hotel
Chair: Paul Kindstedt, University of Vermont
Please note: last-minute changes to the program may not be reflected here.
8:45 AM
#528 Opening address and framing of the Teagasc-Moorepark/University College Cork Cheese Symposium.
P. Kindstedt
9:00 AM
Introduction to Teagasc: What is Ireland’s dairy research strategy?
Mark Fenelon, Teagasc-Moorepark
9:10 AM
Introduction to University College Cork (UCC)
Paul McSweeney, University of College Cork, Ireland
9:20 AM
Introduction of Professor Emeritus Pat Fox (UCC)
Paul Kindstedt, University of Vermont
9:25 AM
#529 How has cheese science evolved? Lessons learned for future challenges.
P. F. Fox
9:55 AM
#530 Biochemical, textural, and functional changes in cheese during ripening.
P. L. H. McSweeney
10:25 AM
Break
10:45 AM
#531 The cheese microbiome and its relevance to industry.
P. D. Cotter
11:15 AM
#532 Influence of manufacture parameters on cheese microstructure, microbial localization and their interactions during ripening.
D. (JJ) Sheehan
12:15 PM
#533 Effect of dairy cow diet on the milk composition and processing characteristics of milk.
T. P. Guinee
12:45 PM
Lunch
2:00 PM
#534 Profiling the flavour of dairy products from grass-based versus non-grass based milk production systems.
K. N. Kilcawley
2:30 PM
#535 Cheese: Nutrition and health.
T. Beresford
3:00 PM
#536 Interfacing next-generation cheese research with industry needs: A strategic challenge.
J. Lucey
3:20 PM
Open Forum
John Lucey, University of Wisconsin, Center for Dairy Research
4:00 PM
Closing
Paul Kindstedt and Diarmuid Sheehan