Educational leadership chair in cheese technology
- The cheese industry is facing a growing shortage of skilled labour at both the artisanal and industrial scales.
- Creating an Educational Leadership Chair (ELC) in Cheese Technology is one way to address labour needs.
- The chair will establish a university-level training program, in addition to developing a research program exclusively dedicated to cheese-making technologies.
- ELC graduates will be better prepared for the realities of the industry. They will be able to support innovation to ensure that Quebec’s cheese industry remains competitive in this new context of free trade, in addition to integrating sustainable development concepts directly applicable to cheese production.
- The proposed training program includes the creation of new cheese technology courses for Université Laval’s food science programs as well as continuing education opportunities such as a spring semester school (École du printemps) for actors in the cheese industry associated with the production sector.
- Research activities will focus on enhancing control over cheese variability and improving the efficiency of manufacturing processes.
- To create an internationally recognized centre of excellence in cheese production;
- To develop a university-level training program in cheese production;
- To bring industry stakeholders together around new continuing education projects;
- To implement a research program exclusively dedicated to cheese-making and that addresses industry needs;
- To generate new knowledge in order to boost industry competitiveness.
Results and potential benefits
– Enhanced industry competitiveness: The ELC aims to provide multi-disciplinary training and develop new knowledge to improve the industry’s competitiveness. – Reduced product variability: Determining the sources of cheese variability is at the heart of the ELC’s research program. Further characterization of milk is envisaged to develop the milk standardization strategies of tomorrow.
– Improved dairy plant efficiency: Through the research program, the chair will focus on comparing technological itineraries for a reduced impact on
resource use, as well as on developing new technologies that allow for better use of “overlooked” dairy components such as lactose.
– Better understanding of citizen and consumer expectations: Combining concepts in cheese-making technologies and industrial performance
management with business internships, the training program will better prepare food science graduates for the realities of the industry and allow
them to better meet consumers’ increasingly high expectations.
The chair is also funded by cash and in-kind contributions from:
- Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ)
- Agropur Dairy Cooperative
- Parmalat Canada – Lactalis
- Conseil des industriels laitiers du Québec (CILQ)
- Centre d’expertise fromagère du Québec (CEFQ)