Lactobacilli in the dairy value chain - from forage to cheese

Thomas Eliasson is a PhD student in the LivsID project, SLU:s industrial PhD students in food research, and works at both Norrmejerier and SLU. He is investigating lactobacilli that are important for the taste development in many aged cheeses and has now come halfway in his project.

The presence and function of lactobacilli in milk raw materials and cheese are affected by various factors. In the project, Thomas follows the path of lactobacilli from farm to cheese with the goal of increasing the long-term profitability of milk producers and dairies through better quality management throughout the value chain.

Join the half time seminar!

Thomas' half time seminar will take place on the 6th of April (Thursday) at 9 am in room A502, Biocentrum, Ultuna. The presentation will be around 30 min, with time for discussion afterward.

The opponent will be associate professor Su-Lin Heden from the Department of Molecular Sciences at SLU.

You are most welcome to join in person or by Zoom (for the link, please contact Volkmar, contact details below).