Key lectures
Session 1: Safety& Quality
1a Ending the war on artisan cheese
Catherine Donnelly, Professor Emeritus of the University of Vermont, US
1b Safety and quality of raw milk cheeses: Two sides of the same coin
Hans-Peter Bachmann, Agroscope, Switzerland
Session 2: Sustainability
2a The role of sustainable grassland management for food security and maintenance of natural resources
Urs Niggli, Institute of Agroecology, Switzerland
2b Guide «Sustainability in artisanal cheese dairies in Switzerland»
Elisabeth Eugster,School of Agricultural, Forest and Food Sciences HAFL, Switzerland
Session 3: Health effects
3a Micronutrient-transport by whey proteins: A missing link to health and immune resilience
Franziska Roth-Walter,Medical University of Vienna, Austria
3b Raw milk and Raw milk Kefir for the dietary management of allergic diseases
Betty van Esch, University Utrecht, Netherlands
Session 4: Microbial Diversity
4a Microbial transfers across a food chain: from grassland to cheese using systemic and multidisciplinary approaches
Celine Delbès, INRAe, UMR, Aurillac, France
4b Importance of raw milk lactic acid bacteria for cheesemaking: a new approach for their detection
Elena Bancalari, University of Parma, Italy
