The second "Hobby Cheese Production Training," organized by our University's Continuing Education Center as part of Food Specialization studies, was successfully completed on November 16-17, 2024, for cheese enthusiasts.
The training, led by Lecturer Gizem PAKSOY from the Department of Food Technology at the Vocational School of Technical Sciences, combined theoretical knowledge with practical applications. Over the two-day program, participants learned cheese production techniques.
Limited to 10 participants, the program concluded with attendees having the opportunity to taste the cheeses they had produced themselves.
KLU
