Kate Carmody’s Journey with INTI in Buenos Aires
As part of her Se4All secondment in Argentina, Kate Carmody (Beal Organic Cheese Ltd.) immersed herself in the rich dairy culture of Buenos Aires with the support of INTI.
Day 1 began at the INTI Food Technological Centers, where Kate exchanged experiences with INTI staff on capabilities and technology transfer to industry. She then joined a theoretical and practical course on handmade dulce de leche production, guided by INTI professionals and attended by colleagues from the dairy sector.
Day 2 took Kate and INTI experts to Mozzari, a national company specializing in Italian-style mozzarella. The visit offered a firsthand view of cutting-edge processes and equipment, showcasing Argentina’s expertise in traditional dairy innovation.
This secondment highlights Se4All’s mission: connecting European and Latin American partners through knowledge exchange, strengthening sustainable dairy production, and celebrating the cultural and technological diversity of food innovation.
Finally, Kate’s activities also built on earlier exchanges, such as INTI professionals’ secondment at Beal in August, where they joined cheddar cheese production at Beal’s pilot plant. These synergies ensure Se4All’s outcomes continue to ripple across continents.
