THE SPECIALIST CHEESEMAKERS TECHNICAL COMMITTEE

Terms of Reference

1) The Specialist Cheesemakers Association Technical Committee (SCA/TC) shall consist of a minimum of 3 people who have suitable technical backgrounds and practical experience of the dairy industry, which may include milk production, milk transport, cheesemaking, affinage, cheese retailing, or science and technology academia.

2) One permanent member shall be nominated Convenor.

3) Other individuals may be invited to assist the work of the SCA/TC on a temporary or permanent basis.

4) The Chairman and Secretariat of the SCA shall be invited to be Corresponding Members.

5) The SCA/TC shall meet at least 3 times per year.

6) The SCA/TC shall report the outcomes of its work to the SCA Committee through the SCA Secretariat. In the event of a major issue, all executive powers shall reside with the SCA Committee.

7) A representative of the SCA/TC shall attend meetings of the SCA Committee; this responsibility may be rotated amongst the core members.

8) The objectives of the SCA/TC shall be, inter alia:

• to capture, organize and share with others, the knowledge and expertise of the SCA/TC members, to the benefit of the SCA
• to identify projects that will help resolve problems, for the benefit of specialist cheesemaking
• to identify opportunities (marketing, cost saving, etc.) that may capitalize on the knowledge and expertise of SCA members, to the benefit of the SCA and/or its membership.
  

9) The SCA/TC will achieve these objectives, inter alia, through:

• the preparation and publication of technical articles in the SCA Newsletter, external publications, the internet and elsewhere as appropriate
• the delivery of technical presentations at relevant scientific meetings
• active participation in the committees and working groups of external organisations, relevant to the interests of SCA members.

29 November 2008