{"id":58428,"date":"2025-11-04T08:38:14","date_gmt":"2025-11-04T08:38:14","guid":{"rendered":"https:\/\/umib.net\/?p=58428"},"modified":"2025-11-04T08:40:32","modified_gmt":"2025-11-04T08:40:32","slug":"the-workshop-was-held-as-part-of-the-project-enhancing-scientific-research-in-certain-fields-of-fermentation-technology","status":"publish","type":"post","link":"https:\/\/umib.net\/en\/the-workshop-was-held-as-part-of-the-project-enhancing-scientific-research-in-certain-fields-of-fermentation-technology\/","title":{"rendered":"The workshop was held as part of the project \u201cEnhancing Scientific Research in Certain Fields of Fermentation Technology.\u201d"},"content":{"rendered":"
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Within the framework of the project \u201cEnhancing Scientific Research in Selected Subjects of Fermentation Technology\u201d<\/strong>, at the Faculty of Food Technology (FFT)<\/strong>, a workshop on the wine production process<\/strong> was held on Monday. In addition to the management of the \u201cIsa Boletini\u201d University of Mitrovica (UIBM)<\/strong> and the FFT, the event was attended by professors from the University of Prishtina<\/strong>, representatives from the wine industry<\/strong>, as well as students and professors<\/strong> of the FFT.<\/p>\n

The project leader, Prof. Assoc. Dr. Dafina Llugaxhiu<\/strong>, stated that the goal of this activity is to create a collaboration platform between academic institutions and the wine sector<\/strong>, in order to exchange experiences, share best practices<\/strong>, and strengthen the connection between scientific research and the practical production of wine<\/strong> in our country.
\u201cThe purpose of this project, supported by UIBM, the Ministry of Education, Science, Technology and Innovation (MASHTI)<\/strong>, and ORCA<\/strong>, is to integrate scientific research into the fermentation process, enhance students\u2019 research skills through experimental work, develop competence in chemical and microbial analysis of fermented products, and connect university teaching with practical research in fermentation processes\u2014particularly in wine production,\u201d she said.<\/p>\n

A welcoming speech on behalf of UIBM<\/strong> was given by the Vice-Rector for International Cooperation and Projects, Prof. Assoc. Dr. Edita Bekteshi<\/strong>, while the workshop was officially opened by the Dean of FFT, Prof. Assoc. Dr. Mensur Kelmendi<\/strong>, who thanked the UIBM management and everyone involved in the project.<\/p>\n

Prof. Ass. Dr. Bahtir Hyseni<\/strong>, who together with Prof. Dr. Alush Musaj<\/strong> is part of the project\u2019s leadership team, delivered a presentation to the attendees on \u201cThe Academic and Scientific Approach to Wine Production.\u201d<\/strong> He focused on intensifying cooperation between the university and industry, especially in the field of wine production, which represents a significant development potential for the local economy<\/strong>.<\/p>\n[\/vc_column_text][\/vc_column][vc_column width=”1\/2″]

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