CIC Toronto Section Annual General Meeting & Public Lecture

The CIC Toronto section would like to invite you to our Annual General Meeting. The AGM will begin with a seminar by special guest lecturer Dr. Arthur Hill about the science of cheese followed by dinner. We will be electing our 2018-2019 executives, the following positions are open for nominations: Chair, Vice-Chair, Secretary, Treasurer, Internal Events Coordinator (3), Public Outreach Coordinator (3), Communications Officer (3), Industrial Liaison (3), Academic Liaison (3), Government Liaison (3), Executive-at-Large (3). For more information on details of each role and how to nominate yourself/someone, please visit: http://cictorontosection.ca/2018-agm-and-call-for-nominations-2018-2019/

About Dr. Art Hill

Art completed a BSc in Food Science (specifically Dairy Science) and both MSc and PhD in Food Science at Guelph. He then joined the faculty at Guelph in 1986, and was appointed Chair of Department of Food Science in 2008. Art’s research relates to cheese science and risk analysis. He is author of more than 60 refereed papers including substantial contributions to the scholarship of teaching. Outreach activities include a hands-on course in cheese making, training in food risk analysis for food industry managers, and technical services.

Abstract for Science of Cheese

The science of cheese can be appreciated from an interdisciplinary perspective, including chemistry, physics, and microbiology. This seminar describes the scientific principles that undergird the transformation of ruminant milk to any of several thousand varieties. Quantitatively, the main components of cheese are milk fat globules and casein micelles. The ultrastructure and texture are largely determined by the diverse physicochemical properties of caseins and how those properties are affected by temperature history, lactic fermentation, enzymatic coagulants, and various other biochemical and microbial agents. Those agents also determine flavour and aroma development. For many varieties, the most important parameter for microbial cheese safety is adequate lactic acid development.