Introduction
This intensive three-day 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, quality assurance, product diversification and future technological challenges facing the cheese industry. This course will span the range from introductory to advanced topics. There will be ample opportunity for personal contact with the trainers and industry colleagues.
Who should attend?
• Cheese manufacturers
• Quality personnel
• Research and development personnel
• Food graduates who need a refresher course
Some knowledge of food science would be beneficial.
Course Fee
The cost of this Course is €795 which includes tuition, course manual, lunches, refreshment breaks, a class photograph and a Certificate of Attendance. This course may be part-funded for eligible participants.
Visit www.ucccheese.com for more information
Avondhu Blackwater Partnership Ltd 