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The symposium will feature ten different sessions covering a wide range of topics, including milk and cheese quality, starter cultures, microbiota, goat and sheep cheese quality, innovation in cheese making and processing, sustainable production and packaging, as well as cheese structure.

Valérie Gagnaire, DR in the Microbiology of Milk and Egg Sectors group, is member of the Scientific Committee and will be moderating the round table on « the future of cheese production in the face of climate and societal changes?”

STLO presentations planned for this event:

• The structure of dairy products at different length scales drives the bioavailability of nutrients, a conference by D. Dupont (DR in the Bioactivity and Nutrition group) et al.,
• Machine Learning to better understand and optimize cheese production, a conference by M. Perrignon  (PhD student in the Process, Structure, Functionality group) et al.,
• Safety assessment of post-milking application of a Lacticaseibacillus paracasei strain on the bovine teat skin regarding downstream dairy processes, a poster by C. Goetz (post-doct in the Microbiology of Milk and Egg Sectors group) et al.,
• Drainage of acid-rennet gels from preheated milk, a poster by M.H. Famelart (CR in the Process, Structure, Functionality group) et al.

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