As part of the cooperation between the University “Isa Boletini” in Mitrovica (UIBM), specifically the Faculty of Food Technology (FFT), and the Initiative for Agricultural Development of Kosovo (IADK), the Faculty of Food Technology welcomed SES (Senior Experten Service) international expert Wilhelm Poeschel on October 8–9, 2026. During his two-day visit, the expert delivered a series of professional lectures and participated in academic and professional activities with students and academic staff.

The visit began with an official meeting with the Dean of the Faculty of Food Technology, Prof. Dr. Mensur Kelmendi, during which the Faculty’s academic and research activities were presented. The meeting also provided an opportunity to discuss potential areas of cooperation and the exchange of professional experiences in the fields of food technology and food safety.

On October 8, Wilhelm Poeschel delivered a lecture entitled “Understanding the EC Food Chain – How Quality- and Food-Safety Management Are Organized in the Food Chain.” The lecture addressed the organization and management of food quality and safety throughout the food chain, emphasizing the importance of implementing appropriate standards and practices in the food industry. The session was followed by an interactive discussion and a question-and-answer session involving students and academic staff.

The activities continued on October 9 with a visit to the laboratories of the Faculty of Food Technology, including the Food Microbiology Laboratory. During the visit, the expert was introduced to the Faculty’s laboratory facilities, equipment, and analytical activities. Professional discussions focused on laboratory organization and functionality, opportunities for improving laboratory conditions, and aligning analytical practices with food quality control and safety requirements.

Following the laboratory visit, the expert delivered two additional professional lectures entitled “Sensory Evaluation – A Method of Monitoring” and “Microbiological Evaluation – A Method of Verification.” These lectures highlighted the importance of sensory evaluation as a method for monitoring food product quality and the role of microbiological analyses as essential tools for verifying food safety and quality.

The academic staff members who participated in these activities included Bahtir Hyseni, Mirsade Osmani, Dafina Llugaxhiu, Gonxhe Kajtazi, and Arbnora Durmishaj from the Faculty of Food Technology. They actively engaged in professional discussions and exchanged experiences related to methods for controlling, monitoring, and verifying food quality and safety.

The two-day visit provided a valuable opportunity for students and academic staff to benefit from international expertise and professional experience, contributing to the enhancement of their knowledge and strengthening the connection between theoretical concepts and their practical application in the food industry.

The visit concluded with discussions on opportunities for further cooperation and professional exchange, highlighting the importance of such initiatives in supporting the academic, professional, and research development of the Faculty of Food Technology.