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Cheese Symposium 2018

Cheese Symposium 2018

Scope of the Symposium:

This 10th Cheese Symposium continues a tradition to showcase recent developments in both fundamental and applied research. It is organized by INRA in collaboration with Teagasc and University College Cork and aims to cover a broad range of themes associated with ongoing cheese research and current market trends.

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Photos: ©INRA-S. Toillon

Contest of the best Poster presented by PhD Students

Congratulation to:

1st place - Mérilie Gagnon (University of Laval, Canada) with "Impact on Cheddar production of two potential NSLAB strains from raw milk associated with the use of silage"

2nd place - Houem Rabah(INRA, France) with "Assessment of the delivery matrix effect on the probiotic properties of the cheese starter Propionibacterium freudenreichii on healthy piglets"

3rd place ex aequo - Grace Talbot Walsh(University of Monash, Australia)  & Marcia Leyva Salas(INRA, France) with "The effect of pH on starch incorporation in processed cheese and its characteristics"

Practical Information:

Conference location:

  • Couvent des Jacobins - 6 Rue d'Échange - Rennes - Metro station : Place Saint-Anne
  • See also Practical information to get details on the access to Rennes
  • Registration desk will be opened at 12:30 on Wednesday 4 April 2018

List of Posters to be presented:

Selected, refereed papers from the 10th Cheese Symposium will be published in a special issue of the International Dairy Journal. The submission portal in EES is open for the special issue. To submit, select 'VSI 10th Cheese Symposium' as the article category in the submission portal ( and also mention in the cover letter that the paper is for the special issue. Manuscripts should be submitted by 30th April 2018 - Extended to 31st May 2018.
Details on Practical Information page

Topics and Keynote speakers:

Drivers of technological changes in cheese manufacture

Gérard Calbrix, ATLA, FR

Breakthroughs and innovation in cheese manufacture

John Hannon, Chr Hansen, DK/ Michel Britten, Agriculture and Agri-Food, CA

Quality and safety of cheese

Paul Cotter Teagasc, IE

Artisan and PDO cheeses

Luca Settani, Palermo Univ, IT / Diarmuid Sheehan, Teagasc, IR / Paul Kindstedt, Vermont Univ, USA / François Casabianca, INRA, FR

Nutrition, health, and cheese

Anthony Fardet, INRA, FR

Analytical methods

Our event is supported by:

AMS France
Delta Instruments
Chr Hansen
Logo Sympatec

Who should attend:

The conference will provide a unique forum for academia and industry to share experiences on the latest developments and applications of cheese research. The program will appeal to all involved in cheese research or production.

The language of the symposium will be English.

Flyer to be downloaded: Cheese 2018 flyer


Périmètre du symposium : Ce 10e Cheese Symposium s’inscrit dans la continuité pour présenter les développements récents en recherche tant fondamentale qu’appliquée. Il est organisé par l’INRA en partenariat avec le Teagasc et l’Université de Cork. Il vise à couvrir une vaste diversité de thèmes relatifs à la recherche fromagère actuelle et aux tendances du marché.

Thèmes :Facteurs de changements technologiques en fabrication fromagère - Avancées et innovation en fabrication fromagère - Qualité et sécurité des fromages - Fromages traditionnels et AOP - Nutrition, santé et fromage - Méthodes d’analyse

Public concerné : Ce symposium offrira un forum unique aux chercheurs des secteurs publics et privés pour partager leur expérience sur les derniers développements et applications des recherches sur les fromages. Le programme fera appel à toute personne impliquée dans la recherche ou la production fromagère.

Langue : la langue officielle sera l'anglais.