Three members of the academic staff of the University “Isa Boletini” in Mitrovica (UIBM)—Assoc. Prof. Dr. Bahtir Hyseni, Assist. Prof. Dr. Dafina Llugaxhiu Krasniqi, and Teaching Assistant Gonxhe Kajtazi Çitaku, MSc—are participating in the 2nd International Food Sciences, Health and Gastronomy Congress (IFSGC 2026).

The Congress is being held from 7 to 9 September 2026 in a hybrid format, combining in-person and online participation. Istanbul Nişantaşı University, Ondokuz Mayıs University, and the University for Business and Technology (UBT) are involved in its organization. The University “Isa Boletini” in Mitrovica is participating as a Supporting Partner of this important international scientific event.

As part of the poster presentation session scheduled for 9 September 2026, UIBM representatives will present four scientific papers resulting from research conducted within the Faculty of Food Technology:

• “Evaluation of the Physicochemical and Microbiological Parameters of Carrot and Beetroot During the Fermentation Process”, authored by Dafina Llugaxhiu Krasniqi, Elton Rrustemi, Sabri Hajdini, Arbër Hyseni, and Bahtir Hyseni;
• “Effect of Barley and Maize Flour Substitution on the Physicochemical Properties of Wheat Flour, Dough and Bread”, authored by Bahtir Hyseni, Blerta Jusufi, Ermira Isufi, Alush Musaj, Shpend Doli, and Dafina Llugaxhiu Krasniqi;
• “HPLC Analysis of Bioactive Compounds in Kombucha Fermentation”, authored by Bahtir Hyseni and Gonxhe Kajtazi Çitaku;
• “Physicochemical Changes During Kombucha Fermentation of Black Tea”, authored by Gonxhe Kajtazi Çitaku, Fatos Rexhepi, and Bahtir Hyseni.

The presented studies address current topics in food science and technology, including vegetable fermentation, the assessment of physicochemical and microbiological parameters, the effects of partially substituting wheat flour with barley and maize flour, and the analysis of bioactive compounds and physicochemical changes occurring during kombucha fermentation. The findings result from scientific research conducted at the University “Isa Boletini” in Mitrovica and demonstrate the academic staff’s commitment to advancing research in food technology.

The participation of UIBM representatives in IFSGC 2026 provides an important opportunity to present their research findings to the international scientific community, exchange knowledge with researchers from different countries, and establish new academic and scientific collaborations.

UIBM’s role as a Supporting Partner of the Congress, together with the presentation of four scientific papers, further strengthens the University’s position as an institution committed to internationalization, scientific research, and the sustainable development of the food sector.