{"id":94559,"date":"2026-02-06T08:35:02","date_gmt":"2026-02-06T11:35:02","guid":{"rendered":"https:\/\/mundialdoqueijodobrasil.com\/?p=94559"},"modified":"2026-04-09T20:48:30","modified_gmt":"2026-04-09T23:48:30","slug":"queijo-no-prisma-das-ciencias","status":"publish","type":"post","link":"https:\/\/mundialdoqueijodobrasil.com\/en\/queijo-no-prisma-das-ciencias\/","title":{"rendered":"Cheese through the lens of science."},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"94559\" class=\"elementor elementor-94559\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f21902b e-flex e-con-boxed e-con e-parent\" data-id=\"f21902b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9d97f9d elementor-widget elementor-widget-text-editor\" data-id=\"9d97f9d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>Call for Scientific Posters<\/h3><p><strong>Theme:<\/strong> 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.<em>e.g.: Geo-history of cheese-producing regions; Psychosociology of specialty cheese consumption; Bioeconomy of artisanal cheeses<\/em>).<\/p><ul><li><strong>Suggestions for cross-cutting themes as central axes:<\/strong><\/li><li><strong>Tradition and innovation:<\/strong> Ancestral knowledge versus new technologies.<\/li><li><strong>Local and global:<\/strong> Dynamics between DOPs and the global market.<\/li><li><strong>Nature and culture:<\/strong> The co-construction of cheese by microorganisms, humans, and landscapes.<\/li><li><strong>Technology and control:\u00a0<\/strong>Tools, processes, and expertise in the manufacture of cheeses and dairy products.<\/li><li><strong>Health and pleasure:<\/strong> Dilemmas and synergies between nutrition and hedonism.<\/li><\/ul><p><strong>Organization:<\/strong> Technical Directorate of SerT\u00e3oBras and Brazilian Association for Food Protection<\/p><p><strong>Organizing and scientific committee<\/strong><\/p><ul><li><strong>Andrea Badar\u00f3<\/strong> (SerT\u00e3oBras\/UFTPR),<\/li><li><strong>Antonio Fernandes<\/strong> (SerT\u00e3oBras\/UFV),<\/li><li><strong>D\u00e9bora Pereira<\/strong> (SerT\u00e3oBras\/Cifca)<\/li><li><strong>Leonardo Acurcio<\/strong> (Sert\u00e3oBr\u00e1s\/UNIFOR-MG)<\/li><li><strong>Luis Nero<\/strong> (Brafp\/UFV)<\/li><li><strong>Uelinton Pinto<\/strong> (Brafp\/USP),<\/li><\/ul><p>To submit your abstract <a href=\"https:\/\/forms.gle\/p4mAWACvuw6k8Dow7\" target=\"_blank\" rel=\"noopener\">Click here<\/a><\/p><p>The submission of the Abstract must be done without fail., <b>until March 31, 2026, <\/b>Responses must be submitted by April 3rd.<\/p><p>Only 2 (two) abstracts will be accepted per registration.\u00a0<\/p><h3><strong>Natural and Life Sciences<\/strong><\/h3><p><strong>Microbiology:<\/strong>\u00a0Microbial ecology of cheese factories; biodiversity of fungi and bacteria (lactic, propionic, surface bacteria); metagenomics of cheeses; pathogen control.<\/p><p><strong>Biochemistry and Enzymology:<\/strong>\u00a0Proteolytic and lipolytic transformations during ripening; formation of flavor and aroma compounds; biochemistry of the bloom rind.<\/p><p><strong>Genetics:<\/strong>\u00a0Genomics of starter cultures; genetic characterization of native breeds of dairy cattle.<\/p><p><strong>Food Science:<\/strong>\u00a0Manufacturing technology; process innovations; texture and melting studies; product development (e.g., analogous, enriched cheeses).<\/p><p><strong>Analytical Chemistry:<\/strong>\u00a0Volatile compound (aromatic) profile; residue analysis (antibiotics, pesticides); chemical fingerprinting for authentication.<\/p><p><strong>Zoology\/Veterinary Medicine:<\/strong>\u00a0Animal welfare in dairy production systems; relationship between animal diet (pasture, silage) and milk\/cheese composition.<\/p><p><strong>Ecology and Agronomy:<\/strong>\u00a0Study of &quot;terroirs&quot; (soil, climate, environmental microbiota); environmental impacts of production; agroecological and agroforestry systems applied to dairy production.<\/p><h3><strong>Social Sciences and Humanities<\/strong><\/h3><p><strong>Sociology:<\/strong>\u00a0Cheese as a total social fact; gender studies in production (e.g., the role of &quot;cheesemakers&quot;); social networks of consumption (clubs, fairs); conflicts between artisanal and industrial production.<\/p><p><strong>Anthropology:<\/strong>\u00a0Traditional knowledge and techniques (intangible heritage); rituals and ceremonial uses of cheese; ethnography of cheese-producing communities.<\/p><p><strong>Geography:<\/strong>\u00a0Designations of Origin (PDO\/PGI) and territorial construction; geographies of taste; short marketing circuits.<\/p><p><strong>History:<\/strong>\u00a0History of cheese manufacturing techniques; historical trade routes for cheese; cheese in the diet of different periods.<\/p><p><strong>Economy:<\/strong>\u00a0Global and local supply chains; valuing handcrafted products; small-scale business models; solidarity economy.<\/p><p><strong>Archeology:<\/strong>\u00a0Analysis of organic residues in ceramics to trace the origins of production; studies of historical production tools.<\/p><p><strong>Linguistics:<\/strong>\u00a0Specific cheese terminology in endangered languages; discourse analysis of labels and marketing narratives.<\/p><p><strong>Health Sciences and Nutrition<\/strong><\/p><p><strong>Nutrition:<\/strong>\u00a0Nutritional profile of different varieties; cheese in the diet at different stages of life; health claims (probiotics).<\/p><p><strong>Immunology:<\/strong>\u00a0Studies on cow&#039;s milk protein allergy; potential modulation of the gut microbiome by fermented cheeses.<\/p><p><strong>Medicine<\/strong> <strong>Epidemiology:<\/strong>\u00a0Population studies on dairy consumption and health outcomes (with important controls to avoid oversimplification).<\/p><h3><strong>Arts, Design and Communication<\/strong><\/h3><p><strong>Design and Packaging:<\/strong>\u00a0Innovation in packaging for preservation and user experience; identity design for artisanal brands.<\/p><p><strong>Visual Studies and Photography:<\/strong>\u00a0Representation of cheese in advertising and art; the aesthetics of cheese (shapes, colors, molds).<\/p><p><strong>Gastronomy and Food Studies:<\/strong>\u00a0Cheese as an ingredient in haute cuisine and home cooking; sensory analysis and descriptive language (such as wine tasting).<\/p><h3><strong>Applied Sciences, Technology and Emerging Interdisciplinary Fields<\/strong><\/h3><p><strong>Food Engineering\/Biotechnology:<\/strong> Development of domestic yeasts; biopreservation; ultrafiltration processes; application of artificial intelligence in quality control.<\/p><p><strong>Computer Science\/Data Science:\u00a0<\/strong>Predictive modeling for ripening optimization; traceability using blockchain; big data analysis of consumer preferences.<\/p><p><strong>Right:<\/strong>\u00a0Sanitary regulations for artisanal production; legal protection of geographical indications; intellectual property rights over starter crops.<\/p><p><strong>Science of Sustainability:<\/strong>\u00a0Life Cycle Assessment (LCA) of different production systems; circular economy (whey utilization, wastewater).<\/p><p><strong>Psychology:<\/strong>\u00a0Sensory perception and preference; cognitive and emotional factors in cheese choice; food neophobia.<\/p><p><strong>Philosophy:<\/strong>\u00a0Ethics in the treatment of farm animals; cheese as an object for discussing &quot;natural&quot; vs. &quot;cultural&quot;; the aesthetics of taste.<\/p><p><strong>Museology and Heritage:<\/strong>\u00a0Curating collections of objects related to cheese; musealizing knowledge and practices.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-fa3b454 e-flex e-con-boxed e-con e-parent\" data-id=\"fa3b454\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Submit your scientific work to the Brazilian Cheese World Championship.<\/p>","protected":false},"author":6,"featured_media":94646,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"categories":[218],"tags":[],"class_list":["post-94559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-via-lactea"],"_links":{"self":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/94559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/comments?post=94559"}],"version-history":[{"count":23,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/94559\/revisions"}],"predecessor-version":[{"id":95826,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/94559\/revisions\/95826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media\/94646"}],"wp:attachment":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media?parent=94559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/categories?post=94559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/tags?post=94559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}