Presentations 2012

SCIENCE & MODERN ARTISAN FOODS
Presented by Harold McGee

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RAW MILK MICROBIAL BIODIVERSITY & ITS INFLUENCES |
Presented by Dr Marie-Christine Montel, Director of the Cheese Research Laboratory
at the INRA Research Centre in Clermont-Ferrand, France

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MICROBIAL DIVERSITY & INTERACTIONS
Presented by Dr Rachel Dutton & Dr Ben Wolfe of Harvard University, USA

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ACHIEVING CONTROL OF LISTERIA DURING ARTISAN CHEESE PRODUCTION |
Presented by Dr Cathy Donnelly, Co-Director of the Vermont Institute of Artisan Cheese

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RAPID DETECTION OF VIABLE MYCROBACTERIA IN RAW MILK |
Presented by Dr Cath Rees, Associate Professor in Microbiology in the Food Microbiology Group
at University of Nottingham, UK

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RISK PERCEPTION & CATEGORISATION :: ARTISANSHIP IN THE 21st CENTURY |
Presented by Prof Heather Paxson, Massachusetts Institute of Technology, USA

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NEW TOOLS FOR CHEESEMAKERS
Presented by Dr Mansel Griffiths of the University of Guelph, Canada

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