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DTSTAMP:20260525T132352Z
DESCRIPTION:Foods bearing a Protected Designation of Origin (PDO) under Eur
 opean Union legislation are appreciated by consumers worldwide for their d
 istinct sensorial attributes. Grana Padano PDO cheese is made in a restric
 ted geographical area and observing rigorous specifications. The cheese ri
 pens for a minimum 9-month period during which proteolysis proceeds throug
 hout highly repeatable pathways\, leading to characteristic peptide and fr
 ee amino acid profiles in the mature cheese. Consistently\, analytical met
 hods have been developed to recognize authentic Grana Padano from closely 
 related cheese varieties\, to calculate the actual cheese age and to detec
 t excess rind in grated cheese. These methods are currently used by “Conso
 rzio Grana Padano” within its quality control scheme for Grana Padano on t
 he market.\n\nThe Virtual Seminar Series on Food Authenticity is organized
  by researchers and students at McGill and the University of Guelph.\n\nTh
 e event is virtual and will take place over Zoom.\n\nZoom link\n\nAbout th
 e speakers\n\nDr. Luisa Pellegrino\n\nDr. Luisa Pellegrino graduated in Ag
 ricultural Sciences at the State University of Milan in 1981 and joined th
 e Italian National Research Council in 1983. Today\, Dr. Pellegrino is a p
 rofessor in Dairy Science and Technology at the Department of Food\, Envir
 onmental and Nutritional Sciences. Her research mainly focuses on technolo
 gical\, biochemical\, structural and quality issues in milk and dairy prod
 ucts.\n\nDr. Paolo D’Incecco\n\nDr. Paolo D’Incecco is a researcher in Dai
 ry Science and Technology at the Department of Food\, Environmental\, and 
 Nutritional Sciences at the University of Milan. He obtained his PhD in Fo
 od Systems from the State University of Milan in 2016. Dr D'Incecco has de
 veloped significant expertise in food ultrastructural investigation using 
 advanced scientific approaches. Currently\, his research activity is dedic
 ated to studying the effects of light exposure of milk during shelf storag
 e and investigating strategies to upcycle components of dairy byproducts.
 \n
DTSTART:20240418T153000Z
DTEND:20240418T163000Z
SUMMARY:Food Authenticity Seminar Series: Assessing the Authenticity of Gra
 ted Grana Padano PDO Cheese
URL:https://www.mcgill.ca/macdonald/channels/event/food-authenticity-semina
 r-series-assessing-authenticity-grated-grana-padano-pdo-cheese-356193
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