A day at the heart of the cheese professions: between tradition and innovation
For their second edition, the Science Days stopped in the county capital on Thursday, November 14. Organized jointly by the State, research and training establishments and agri-food players, this event brought together students from the ENILEA campuses of Poligny and Mamirolle, as well as high school students from Plombières-les-Dijon and Châtillon-sur-Seine. A location that is no coincidence: Poligny, with its agri-food center of excellence, stands out as the ideal place to discover the professions in this sector, the leading industrial employer in France.
From tradition to technology: a multifaceted sector
The day began at the Maison du Comté, where participants were immersed in the world of AOPs from the Jura Massif. On the program: tasting of the four emblematic cheeses of the region and enriching meetings with the artisans of the sector. A special moment which allowed us to understand the subtleties of manufacturing and refining, while emphasizing the importance of the organizations which ensure respect for traditions.
This immersion continued with the Comtois Technical Cheese Center (CTFC) and the Regional Federation of Dairy Cooperatives (FRCL), which highlighted the essential professions of advice and support, true pillars of cheese excellence.
From training to employment: a sector that is recruiting
ENILEA then opened its doors for an in-depth exploration of the dairy processing process. Students were able to discover the range of training available, from Baccalaureate to Master's degree, including Bachelor's degree, without forgetting the engineering courses offered in particular by AgroSup Dijon. This technical dimension was supplemented by a unique experience at LDA39 (Jura Departmental Analysis Laboratory), where participants slipped into the shoes of scientific investigators.
Through a simulation of the search for food pathogens, they were able to understand all the health safety issues in the cheese industry. Research and innovation were not left out with a visit to the INRAE mini experimental cheese factory where students could observe how modern science contributes to the continuous improvement of cheese processes, while preserving the authenticity of products.
This day testifies to the vitality of a sector which successfully combines respect for traditions and technological innovations. The agri-food industry, divided into different specialized branches (dairy products, meat, fish, fruits and vegetables, etc.), offers a multitude of professional opportunities. In Poligny, the transmission of traditional know-how is accompanied by a strong dynamic of innovation, thus creating promising future prospects for younger generations.
