26 March 2026, 12:00 -13:00 CET | Zurich, Switzerland – Hybrid event
Join the Next Generation group at E3S Symposium in Zurich for an exciting session that explores the fascinating universe of cheese, from the sensory wonders of traditional Swiss alpine cheese to innovations in the dairy industry and the acceptance of vegan cheese alternatives.
Three expert speakers will guide you through this journey, offering unique insights into the past, present, and future of cheese in Switzerland.
What’s in store:
- Martina Galler will reveal the sensory secrets of Swiss alpine cheese.
- Lukas Rutz will share how innovation is shaping the Swiss dairy industry.
- Katharina Smith will discuss the acceptance of vegan cheese alternatives in Switzerland.
After the session, enjoy a tasting experience that brings the discussion to life!
Register: Please fill in your details and select ‘Working Group Time slot 12:00-13:00 – Next Generation Group’ usin this link https://ig-sensorik.sglwt.ch/veranstaltungen/e3s-2026-zurich/registration-working-group
For further information about the agenda for the symposium, please check https://e3sensory.eu/e3s-symposium-2026-save-the-date/
For any questions, please contact a member of the Next Generation Group (Ansung, Saumya, Andres, Sally) or the country rep for Switzerland (Lina).
About the Speaker:
Martina Galler studied Food Science at ETH Zürich and began her sensory career at Lindt before completing a PhD in the Marie-Curie project Edulia in Norway, focusing on children’s healthy eating. Today, she is a research associate at the Bern University of Applied Sciences. Passionate about sensory science, Martina is excited to bring you closer to the world of Swiss alpine cheese, exploring its unique properties and flavors.
Lukas Rutz is a expert in dairy innovation with a background in Milk Technology and Food Technology from ZHAW Zürich. After completing his advanced studies, Lukas has spent over three years as a Key Account Manager at Züger Frischkäse AG, where he oversees retail partnerships in Switzerland. With a deep understanding of the dairy industry and a drive for innovation, Lukas will share insights into how Swiss traditions are merging with modern advancements in the field.
Katharina Smith is a Business Partner for Sensory & Culinary at Migros Supermarkt AG. She holds a degree in Food Technology from ZHAW Zürich and began her career as a Project Manager at SensoPLUS and as a Trainee at FELFEL. Katharina has also contributed to research on the acceptance of vegan cheese alternatives in Switzerland. Her expertise in sensory science and consumer behavior makes her uniquely qualified to discuss the evolving trends in cheese consumption and the rise of plant-based options.