NM State University Innovators in Agriculture Camp
June 25 - July 25, 2020
Food Processing
What You Will Learn
How milk is processed into cheese via industry and artisanal facilities in US.
How Innovative Local milk and cheese production facilities use technology.
The science of cheese making and how it affects flavor and texture.
How scientific research is translated into use by industry through Extension Education.
Some Issues To Think About
Supply Chain from Gate to Plate:
How can it be more flexible?
How can it better serve local communities?
Content
Week 1: Introduction to milk processing and U.S. cheese industry and artisanal production.
- Tour milk processing and cheese making facilities
- Supply chain discussion
- Introduction to cheese science
- Supply chain discussion
Week 2: Meet with local food industry folks to see their technological advances.
- Zoom panel with large and small scale processors
- Supply chain discussion
- Cheese flavor and texture sensory (participant purchase samples)
Week 3: Meet with NMSU researchers on how they have used technology to conduct food science research.
- Food science graduate student panels 8-10 minute discussions
- Research translate to industry: Extension
- Commercial production of other dairy products
- Supply chain discussion
Week 4: Share your idea or demonstration in a short presentation.
- Must have a Supply chain aspect
If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Marcy Ward by 06/11/20 at maward@nmsu.edu or at 575-646-5947.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.