In the seminar and launch that all industry’s leading company officials has taken part as participant, Prof. Dr. İlbilge Saldamlı (Hacettepe University), Prof. Dr. Emel Sezgin (Ankara University), Prof. Dr. Sevda Kılıç (Ege University), Associate Prof. Dr. Adnan Hayaloğlu (İnönü University) carrying out duty at relevant departments of universities in Turkey, has attended as academic representative.
The program has been organized as seminar and discussion at first day, and the Northern Cyprus travel at the second day, whereas the leading companies participating in the organization includes Pınar Milk, Yörsan Food, Bahçıvan Food, Ak Food, Ekiciler Milk, Yörükoğlu Milk, SGS Milk, Akbel Milk, Kaanlar Food, Eker Milk, and İtimat Milk. The Maysa Food firstly performing the starter culture production in Turkey, has launched its success with this event.
The speakers have given following information in detail:
Prof. Dr. Patrick Fox
(Honorary Professor of Food Chemistry, University of Ireland Cork, Department of Food and Nutrition Sciences):“Milk to cheese curd, curding milk with cheese rennet"
Prof. Dr. Paul McSweeney
(Professor of Food Chemistry, University of Ireland Cork, Department of Food and Nutrition Sciences):“Biochemistry of cheese ripening and cheese flavor formation pathways”
Dr. Tim Cogan
(Senior Research Officer, Moorepark Food Research Centre, University of Ireland Cork):“Starter cultures for cheese and fermented products”
Prof. Dr. Sevda Kılıç
(Ege University Faculty of Agriculture, Department of Dairy Technology):
“Cheese Cultures”
Nurdan Tuncal
(Food Engineer, Maysa Food R & D Manager):
“Mystarter Culture Portfolio”
