25 June 2026
| TIME | TOPIC | SPEAKER |
|---|---|---|
| 8:30 | Welcome and introduction to the day. | Christine Leighton SASDT |
| 8:45 | Introduction to sensory evaluation in cheese assessment. | Prof Riëtte de Kock, UP |
| 9:05 | Creating a simplistic product evaluation score sheet. | Mike la Grange, Synercore |
| 9:35 | Introduction of ISO standards for milk and milk products – sensory analysis. | Dr Hilde Kraggerud, Norway |
| 9:50 | Methodology for sensory quality control of finished products. | Dr Hilde Kraggerud, Norway |
| 10:35 | TEA BREAK | |
| 11:00 | Practical session – wake up your senses. Basic taste test – sweet, sour, and bitter. | Prof Riëtte de Kock and students, UP |
| 11:30 | Procedures: Scoring and scales. | Dr Hilde Kraggerud, Norway |
| 12:00 | Tasting: Gouda-type: Identify defects and use of Compusense software. | Prof Riëtte de Kock, UP |
| 12:45 | Case study – setting specification and standards. | Rina Belcher, Belnori |
| 13:00 | LIGHT LUNCH BREAK | |
| 13:45 | Case study: Sensory work at Lactosan A/S Denmark for cheese powder production | Sigrid Tang Skouw Søndergaard, Lactosan A/S |
| 14:05 | Cheddar tasting comparisons. | Prof Riëtte de Kock |
| 15:00 | Consumer insights – SA perspective. | Christine Leighton |
| 15:20 | Doing business with retail. | Nicki Russell |
| 16:10 | Wrap up and close. | Rian Marren |
| 16:30-19:00 | Member meeting with cheese and wine. | Claire Goosen: Account manager, NovonesisDr Hilde Kraggerud |
