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Technological and scientific aspects of dairy products with special reference to French cheeses




  • Technological and scientific aspects of dairy products with special reference to French cheeses” is being organized by National Institute of Food Science and Technology, University of Agriculture, Faisalabad from 21 – 23 February 2011 in collaboration with Agrocampus Ouest-France, Pakistan France Alumni Network, Pakistan Society of Food Scientists and Technologists, Endowment Fund Secretariat-UAF and French Embassy in Islamabad.

    Technological and scientific aspects of dairy products with special reference to French cheeses” is being organized by National Institute of Food Science and Technology, University of Agriculture, Faisalabad from 21 – 23 February 2011 in collaboration with Agrocampus Ouest-France, Pakistan France Alumni Network, Pakistan Society of Food Scientists and Technologists, Endowment Fund Secretariat-UAF and French Embassy in Islamabad. 

    Some renowned International dairy experts especially cheese scientists (microbiologists, biochemist, nutritionist and food engineers) are participating in this International Conference as key note speakers in different sessions of the conference. The objective of this conference is to create awareness about cheese, an oldest milk preservation technology in the stakeholders of Pakistan and as well in the researchers of all over the country. This will surely help the Pakistani cheese loving community to meet their needs by producing quality cheese in the country itself to decrease the dependency on import.

     

     

     

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