International Cheese Technology Expo 2018

Sessions (0)

“At the Vat” Making Fresh Cheeses (Room Clock Shadow Creamery)

19 Apr 18
8:00 AM - 2:00 PM

Industry Recognition Breakfast (Wisconsin Center Ballroom)

19 Apr 18
8:00 AM - 9:15 AM

Advancements in Starter Cultures and Phage Control (Room 202)

19 Apr 18
9:30 AM - 12:00 PM

Coaching, Talent Development, and Performance Feedback (Room 103)

19 Apr 18
9:30 AM - 12:00 PM

Dairy Foods: Are They Part of a Sustainable Global Dairy Supply? (Room 101)

19 Apr 18
9:30 AM - 12:00 PM

Expert Panel: Specialty Cheese Trends, Opportunities & Needs (Room 201)

19 Apr 18
9:30 AM - 12:00 PM

Influence of Starters and NSLAB on Texture and Flavor of Cheese (Room 202)

19 Apr 18
9:30 AM - 12:00 PM

Latest Research on the Hot Specialty Cheese Market (Room 201)

19 Apr 18
9:30 AM - 12:00 PM

Making a Better-Quality Cheese using High Solids Milk (Room 202)

19 Apr 18
9:30 AM - 12:00 PM

Managing Those Challenging Micro Issues (Room 202)

19 Apr 18
9:30 AM - 12:00 PM

Plant vs. Dairy Proteins: Functionality and Applications (Room 101)

19 Apr 18
9:30 AM - 12:00 PM

Plant vs. Dairy Proteins: Nutrition Attributes (Room 101)

19 Apr 18
9:30 AM - 12:00 PM

The National Dairy Marketing Team Driving Dairy Product Sales (Room 201)

19 Apr 18
9:30 AM - 12:00 PM

Why is My Permeate Caking? (Room 101)

19 Apr 18
9:30 AM - 12:00 PM

ICTE Exhibits & Complimentary Lunch (Room Exhibit Hall)

19 Apr 18
11:30 AM - 4:00 PM

Ideas Showcase on the Exhibit Floor (Room Exhibit Hall)

19 Apr 18
12:30 PM - 3:30 PM

GEA Champions Reception (Wisconsin Center Ballroom Atrium)

19 Apr 18
5:00 PM - 6:00 PM

World Championship Cheese Contest Awards Banquet (Wisconsin Center Ballroom)

19 Apr 18
6:00 PM - 8:30 PM

Champions Afterglow Reception (Crystal Room, Hilton Hotel)

19 Apr 18
8:30 PM - 11:59 PM