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Norwegian University of Life Sciences
NordOst

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Partners:
• Norwegian University of Life Sciences, IKBM
• University of Copenhagen, Department of Food Science, Dairy Technology
• University of Helsinki, Department of Food Science
• Kaunas University of Technology
• Latvia University of agriculture
• Tallin Technical University

Nordforsk

NordOst

Nordforsk

Nordforsk

NordForsk, Nordic Research Board, is a brand new Nordic research institution, established January 2005. NordForsk will have a major role in realising the vision of the Nordic countries as a leading and integrated research region.

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Influence of milk quality for cheese quality

Workshop in Jelgava 31 January - 1st of February 2008

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Ripening of Northern European Cheeses, PhD course at University of Copenhagen 20-24 August 2007

NOVA/NordForsk PhD course in Cheese Ripening in Copenhagen.

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Potential of Lactobacillus in Northern European cheeses. Symposium in Tallinn, Estonia. 23-25 April 2007.

"This symposium was an excellent opportunity to concentrate only on lactobacillus for a few days" "Both the science and experience were excellent!!" "The size of the symposium with about 40 participants made it easier to get in touch with people who actually have the same interest" These comments and several others made the organising committee proud of the symposium, and due to the success of this symposium a new one is under planning in 2009 (implying prolongation of the NordOst network). Summing up

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History of Nordic and Baltic cheeese varieties

Presentataion of the development of the cheesemaking industry in each of the participating countries focusing on historical facts, structure of cheese industry and cheese varieties were made at the Workshop in Copenhagen. View the presantations here:

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Workshop in Norway 21-25 of august 2006

From milk to cheese- focused on Northern European types of cheeses. This workshop was arranged in connection to a PhD course in cheesemaking.

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A new successful workshop in Finland June 2006

25 participants from the Baltic and Nordic countries participated in the NordOst Workshop 2006: "Potential of Lactobacillus in Northern European cheeses: Bioactive compounds".

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Biochemistry during maturation of cheese varieties of the Nordic countries related to health, flavour and texture - NordOst


Contact: Siv Skeie (siv.skeie@umb.no), Department of Chemistry, Biochemistry and Food Science, University of Life Sciences, Norway
Det levende universitetet i Ås - 2007
Det levende universitetet

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Karrieredagen ved UMB 31. oktober 2007
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