The company is a leading manufacturer, packager and marketer of natural shredded, sliced and snack cheeses, cheese appetizers, ingredients and sauces.
The course will focus on sensory and instrumental analysis, providing attendees with insights into practical applications, group discussions, and chemistry lab and dairy plant tours. Four instructors will lead the course: Keith R. Cadwallader, Ph.D., associate professor of food science, University of Illinois; Christopher R. Daubert, Ph.D., assistant professor of food science, North Carolina State University; MaryAnne Drake, Ph.D., assistant professor of food science, North Carolina State University; and E. Allen Foegeding, Ph.D., professor of food science, North Carolina State University.