Building on our partnership with University College Cork we were delighted to run our third programme for Cheese Science and Technology in Leprino Europe.
The programme is bespoke to our business and focuses on the history, chemistry, functionality and process of creating world class mozzarella. We were delighted to have attendees from right across our business - Operations, Finance, Commercial, NPD and Marketing attended this two-day programme. Each participant will receive a digital badge (micro credential) to support their development in this area!
The course was delivered by:
Paul McSweeney Chair in Food Chemistry and VP for Learning & Teaching in UCC
David Waldron Chief Technician in School of Food and Nutritional Science in UCC
Conor O'Donovan a UCC Graduate from the class of 1994, Technical Director Leprino Foods.
