Short-Term Consultant: Cheesemaking Training (Feta Type White Soft Brined Cheese)

Job Description

Project Overview

With funding from the U.S. Department of Agriculture, Land O’Lakes Venture37 is leading an innovative, demand-driven Food for Progress 2018, Safety and Quality Investment in Livestock (SQIL) project to improve food safety and quality along Georgia’s dairy and beef value chains. Throughout the project, Land O’Lakes is partnering with the Georgian Farmers’ Association, uniting agribusiness know-how with industry leading food safety acumen and deep Georgian agribusiness connections from farm-to-fork.

SQIL market research study “New and Niche Dairy Products Potential Development Study” was conducted in order to predict drivers of market readiness, barriers and price sensitivities for the purchase of locally produced European cheeses. On base of this study the most popular imported cheese types are Gouda, Feta, Parmigiana, Cream cheese, Edam, Mozzarella. The main decider for buying specific kind of imported cheese is its taste. Some types like parmigiana and feta are mainly purchased for using in dishes.

Goal / Objectives

The purpose of this concept note is to encourage and motivate local dairy processors in new product (cheeses) development.

SQIL plans to invite qualified foreign expert/consultant to provide theoretical training and practical masterclasses for production of Feta.

Proposed training dates: 01 -10 May 2023

Ingredients and supplies consultant will be supplying:

• • Freeze Dried Cultures
• • Rennet
• • Thermometer
• • Backup pH meter with powdered buffer solution

Ingredients and supplies that should be provided at the training facilities.

• • Milk to be pasteurized
• Salt: Dry granular salt preferred but salt brine bath can be used
• • Packaging: Vacuum seal bags appropriate for finished product dimensions
• • pH Meter with buffer solutions
• • Cheesemaking equipment: pasteurizer, cheese vats with stirs, wires for cutting curd, curd mill, hoops/ forms for forming cheese block, cheese press, vacuum sealer, refrigerated storage

Scope of Work

• Develop training PowerPoint, to be reviewed by SQIL project team for clarity.

• Lead classroom training of the following topics

• Overview of foreign cheese styles, commonly used ingredients, and their manufacturing processes, including Fetta type white soft brined cheese and other related cheeses
• Common defects in these cheese styles, causes and potential solutions.
• Analytical and sensory analysis of said cheese styles.
• Food safety and quality considerations for Fetta style cheese production, storage, and usage
• Shelf-life considerations and validation for bulk and end-use cheeses (slices, chunks and other finished retail and foodservice formats)
• Answer questions related to topics listed above.

• Lead Practical Trainings for small batch production of Cow and possibly goat or/and sheep milk Fetta (White Soft Brined Cheese).

• Set up of equipment, packaging, and ingredients.
• Production of cheese from raw milk pasteurization to finished product packaging and storage.
• Produce 1 cheese style per training location.
• Lead documentation efforts of in process data collection

Per cohort/ training location, we expect Day 1 to include the classroom work and setting up equipment, ingredients, and packaging. Day 2 would include the practical portion of the training from pasteurization of milk to finished product packaging and storage.

Each training cohort should have between 10-12 participants to have the highest quality learning experience.

Deliverables:

• • Provide the Training materials in advance to the SQIL staff for revision and translation in Georgian. Materials should include curricula, training program, Power Point Presentations, delegate notes/handouts. All materials should be provided in English (Electronic).
• • Conduct 3 full two-day face to face trainings/masterclasses in different districts of Georgia, with preparatory work before training.
• • Deliver training materials to all participants (training material for all the participants will be printed by the SQIL staff).
• • Provide final training report in English, which should include summary of training materials, training methodology and evaluation used, summary of participants’ attendance and learning outcomes, recommendations for improvement of Georgian producers skills.

All other administrative-logistical issues related to travel, accommodation, training venue, catering of participants, etc. will be arranged by the SQIL project.

Requested Skills and Qualifications: The ideal candidate will present the following skills and qualifications:

• • Educational Background: Dairy technology or equivalent
• • Demonstrated experience providing trainings.
• • Training Skills and developing training curriculum.
• • Good writing and computer skills
• • Sufficiently physically fit, with appropriate medical clearance.

Travel: Travel will be required to complete the scope of work. The number of trips will be agreed upon with the selected Consultant.

Evaluation Criteria: All received complete applications will be evaluated against the following criteria:

• • Background and Professional Experience in relation to the scope of services requested by the Scope of Work and the Requested Skills and Qualifications (65%)
• • Cost competitiveness Reasonableness of proposed daily rate, budget justification, cost realism, and value (25%)
• • Timeline for completion of the work (10%)

Application Instructions: Interested and qualified applicants should submit their CV and proposed daily rate through the link below. The final number of days and international trips required will be agreed upon by Land O’Lakes and the selected applicant.

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