Igea Training Week 2025: Technology and Innovation in Starters Meet the Excellence of the Colombian Dairy Market
This year, from September 15th to 20th, the Igea Training Week for Colombian clients was held once again. The event reinforced the training journey initiated in 2024, strengthening the collaborative spirit and delving deeper into technical topics related to the use of lactic acid bacteria.
This year's edition placed particular emphasis on the practical application of starters in a wide range of processes, from traditional to the most innovative productions. Theoretical classroom sessions served as a prelude to intensive hands-on activities, conducted not only at the modern Experimental Dairy shared by Igea with Mediterranea Biotecnologie but also through technical visits to prestigious Italian dairy companies. These experiences provided participants with a privileged and tangible insight into the productive excellence of the national dairy landscape, demonstrating the real-world application of concepts discussed in the classroom.
The technical focus centered on optimizing cheesemaking processes, exploring how the selection and management of starters can influence the organoleptic characteristics, texture, and shelf life of finished products, with specific attention to the needs of the Colombian market. The open discussions between Igea technicians and the Colombian delegation proved invaluable for identifying tailored solutions and thoroughly understanding the specificities and potential of each production context.
The gathering was much more than just training: it was a fundamental step in strengthening the partnership between Igea, Igea Colombia and leading Colombian producers. The knowledge shared and experiences gained during the week will, as usual, fuel the Research & Development activities of Scienzanova and the processes of Mediterranea Biotecnologie, further enriching the shared innovative heritage of the "M&B Method”
A special thank you goes to all the Colombian guests for their active participation and to Igea Colombia for the extraordinary effort put into the organization, which created an exceptional atmosphere and laid a solid foundation for future and increasingly fruitful collaborations.
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This year's edition placed particular emphasis on the practical application of starters in a wide range of processes, from traditional to the most innovative productions. Theoretical classroom sessions served as a prelude to intensive hands-on activities, conducted not only at the modern Experimental Dairy shared by Igea with Mediterranea Biotecnologie but also through technical visits to prestigious Italian dairy companies. These experiences provided participants with a privileged and tangible insight into the productive excellence of the national dairy landscape, demonstrating the real-world application of concepts discussed in the classroom.
The technical focus centered on optimizing cheesemaking processes, exploring how the selection and management of starters can influence the organoleptic characteristics, texture, and shelf life of finished products, with specific attention to the needs of the Colombian market. The open discussions between Igea technicians and the Colombian delegation proved invaluable for identifying tailored solutions and thoroughly understanding the specificities and potential of each production context.
The gathering was much more than just training: it was a fundamental step in strengthening the partnership between Igea, Igea Colombia and leading Colombian producers. The knowledge shared and experiences gained during the week will, as usual, fuel the Research & Development activities of Scienzanova and the processes of Mediterranea Biotecnologie, further enriching the shared innovative heritage of the "M&B Method”
A special thank you goes to all the Colombian guests for their active participation and to Igea Colombia for the extraordinary effort put into the organization, which created an exceptional atmosphere and laid a solid foundation for future and increasingly fruitful collaborations.
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