Presentations from our Summer Symposium 2022
- Are bacteriophages a potential weapon to control food-borne pathogens in raw cow's milk cheeses? (Dr Lynn McIntyre, Harper Adams University)
- Next generation plant-based cheese - What are the customers of tomorrow really looking for? (Kees Muijlwijk, DSM)
- Cheese Slicing Technology (Chris Howard, Multivac)
Copies of the presentations will be available to non-members for a limited time.
Photographs from the Summer Summer Symposium and Annual Dinner can be accessed here