Predictive Approach for Cheddar Cheese Classification

Scientific poster prepared by Abderrazek Temimi, Food Science student, under the supervision of Julien Chamberland.

Cheddar cheese is classified according to its degree of maturation (mild, medium, strong) and its conversion format (block or slice). Currently, this classification relies on subjective techniques based on human expertise. The objective of this study is to develop a predictive model to facilitate and objectify the cheese classification process.

To learn more about the research that inspired this poster:
abderrazek.temimi.1@ulaval.ca

For industry inquiries:
ssi@inaf.ulaval.ca