Cheese through the lens of science.

Call for Scientific Posters

Theme: It encompasses all areas of knowledge involved in the cheese production chain, valuing science, innovation, and the exchange of experiences. Proposals that cross two or more of the listed areas will be very welcome.e.g.: Geo-history of cheese-producing regions; Psychosociology of specialty cheese consumption; Bioeconomy of artisanal cheeses).

• Suggestions for cross-cutting themes as central axes:
• Tradition and innovation: Ancestral knowledge versus new technologies.
• Local and global: Dynamics between DOPs and the global market.
• Nature and culture: The co-construction of cheese by microorganisms, humans, and landscapes.
• Technology and control: Tools, processes, and expertise in the manufacture of cheeses and dairy products.
• Health and pleasure: Dilemmas and synergies between nutrition and hedonism.

Organization: Technical Directorate of SerTãoBras and Brazilian Association for Food Protection

Organizing and scientific committee
Andréa Badaró (SerTãoBras/UFTPR), Antonio Fernandes (SerTãoBras/UFV), Luis Nero (Brafp/UFV) and Uelinton Pinto (Brafp/USP), Débora Pereira (SerTãoBras/Cifca)

To submit your abstract Click here

The submission of the Abstract must be done without fail., until March 31, 2026, Responses must be submitted by April 3rd.

Only 2 (two) abstracts will be accepted per registration. 

Natural and Life Sciences

Microbiology: Microbial ecology of cheese factories; biodiversity of fungi and bacteria (lactic, propionic, surface bacteria); metagenomics of cheeses; pathogen control.

Biochemistry and Enzymology: Proteolytic and lipolytic transformations during ripening; formation of flavor and aroma compounds; biochemistry of the bloom rind.

Genetics: Genomics of starter cultures; genetic characterization of native breeds of dairy cattle.

Food Science: Manufacturing technology; process innovations; texture and melting studies; product development (e.g., analogous, enriched cheeses).

Analytical Chemistry: Volatile compound (aromatic) profile; residue analysis (antibiotics, pesticides); chemical fingerprinting for authentication.

Zoology/Veterinary Medicine: Animal welfare in dairy production systems; relationship between animal diet (pasture, silage) and milk/cheese composition.

Ecology and Agronomy: Study of "terroirs" (soil, climate, environmental microbiota); environmental impacts of production; agroecological and agroforestry systems applied to dairy production.

Social Sciences and Humanities

Sociology: Cheese as a total social fact; gender studies in production (e.g., the role of "cheesemakers"); social networks of consumption (clubs, fairs); conflicts between artisanal and industrial production.

Anthropology: Traditional knowledge and techniques (intangible heritage); rituals and ceremonial uses of cheese; ethnography of cheese-producing communities.

Geography: Designations of Origin (PDO/PGI) and territorial construction; geographies of taste; short marketing circuits.

History: History of cheese manufacturing techniques; historical trade routes for cheese; cheese in the diet of different periods.

Economy: Global and local supply chains; valuing handcrafted products; small-scale business models; solidarity economy.

Archeology: Analysis of organic residues in ceramics to trace the origins of production; studies of historical production tools.

Linguistics: Specific cheese terminology in endangered languages; discourse analysis of labels and marketing narratives.

Health Sciences and Nutrition

Nutrition: Nutritional profile of different varieties; cheese in the diet at different stages of life; health claims (probiotics).

Immunology: Studies on cow's milk protein allergy; potential modulation of the gut microbiome by fermented cheeses.

Medicine Epidemiology: Population studies on dairy consumption and health outcomes (with important controls to avoid oversimplification).

Arts, Design and Communication

Design and Packaging: Innovation in packaging for preservation and user experience; identity design for artisanal brands.

Visual Studies and Photography: Representation of cheese in advertising and art; the aesthetics of cheese (shapes, colors, molds).

Gastronomy and Food Studies: Cheese as an ingredient in haute cuisine and home cooking; sensory analysis and descriptive language (such as wine tasting).

Applied Sciences, Technology and Emerging Interdisciplinary Fields

Food Engineering/Biotechnology: Development of domestic yeasts; biopreservation; ultrafiltration processes; application of artificial intelligence in quality control.

Computer Science/Data Science: Predictive modeling for ripening optimization; traceability using blockchain; big data analysis of consumer preferences.

Right: Sanitary regulations for artisanal production; legal protection of geographical indications; intellectual property rights over starter crops.

Science of Sustainability: Life Cycle Assessment (LCA) of different production systems; circular economy (whey utilization, wastewater).

Psychology: Sensory perception and preference; cognitive and emotional factors in cheese choice; food neophobia.

Philosophy: Ethics in the treatment of farm animals; cheese as an object for discussing "natural" vs. "cultural"; the aesthetics of taste.

Museology and Heritage: Curating collections of objects related to cheese; musealizing knowledge and practices.