At the Milk Processing Center of the Agricultural University of Tirana, a practical lecture on the production of Mozzarella cheese was held, led by Food Technology Engineer Nazif Tivari, with first-year students of the Master of Science program in Food Technology.
This was a different kind of class for the students of the course “Dairy Science and the Production of Specialty Cheeses” and focused on explaining the main stages of the technological process of Mozzarella production, combining theory with practical laboratory work. Students were actively involved in every stage of the process, from the initial processing of milk to the final shaping of the product, gaining hands-on knowledge of fresh cheese production technology.
The practical session was also attended by Prof. Assoc. Dr. Rozeta Hasalliu, who, together with the students, engaged in the hands-on process and in discussions of the technical and professional aspects related to the production of specialty cheeses.
Mozzarella belongs to the pasta filata group of cheeses, in which the cheese mass is heated and stretched until it acquires its characteristic elasticity and fibrous texture.
Engineer Technologist Tivari has 50 years of experience in the dairy industry in Albania and abroad, and his expertise in this field represents significant added value for students at UBT.
This practical session is considered particularly important for students’ education, as it offers them the opportunity to be in direct contact with real working processes.
The Agricultural University of Tirana is placing special emphasis on practical learning and the professional preparation of students, aiming to equip them with concrete and applicable skills for the labor market and the food technology industry.
