学术讲座:Acceleration and Control of Cheese Ripening
 来源:食品学院   谢云飞  发布日期:18-03-08 13:30:39  最后更新:18-03-08 13:30:39  浏览次数:

讲座题目:Acceleration and Control of Cheese Ripening

主讲人:P.L.H. McSweeney

School of Food and Nutritional Sciences, University College Cork, College Road, Cork T12 Y337, Ireland.

讲座时间:2018年3月12日上午9:00

讲座地点:食品学院D916双兔厅

讲座摘要:

The biochemical pathways through which flavour compounds develop in cheese during ripening are conventionally grouped into three major pathways: (i) proteolysis and amino acid catabolism, (ii) lipolysis and fatty acid metabolism and (iii) the metabolism of lactose and of lactate and citrate.  The ripening of hard cheeses such as Cheddar is a slow and expensive process and so its acceleration has attracted considerable work in recent years.  Many approaches to accelerated ripening haven been investigated including addition of enzymes, genetic and non-genetic modification of starters and high pressure, but elevated temperatures have been shown to be the simplest and most effective method of accelerating and controlling cheese ripening.

讲座嘉宾介绍:

    Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC.  He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995.

    Overall theme of his research is Dairy Biochemistry with particular reference to factors affecting cheese flavour and texture, proteolysis during cheese maturation including the role of non-starter lactic acid bacteria and smear microorganisms, the ripening of hybrid and non-Cheddar varieties, the specificity of proteinases on the caseins, proteolysis and lipolysis in cheese during ripening and characterization of enzymes important to cheese ripening (proteinases, peptidases, amino acid catabolic enzymes). He is the co-author or co-editor of 11 books, including the 3rd edition of Cheese: Chemistry, Physics and Microbiology (Amsterdam, 2004), the third and fourth editions of Advanced Dairy Chemistry (New York, 2003, 2006, 2009, 2013), the second edition of Encyclopedia of Dairy Sciences (Amsterdam, 2011) and in addition to numerous research papers and reviews; his H-index (November 2014; Google Scholar) is 48.

    Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programmes, the US-Ireland Co-operative Programme in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.