From 24 to 31.10.2023, IADK engaged the expert Dr. Josef Fröhlich from the organization "Senior Experten Service" - Germany to share his experience with the staff of technologists and interns of IADK as well as food technology students in the preparation of different types of cheese, and yogurt with different fruits. During sensory and analytical analyzes of raw milk, hygiene and equipment cleaning techniques, thermal treatment of milk, production of yogurt and cheese, sensory and analytical analyzes of yogurt and cheese were conducted during the training. All candidates have been certified by the expert Dr. Josef Fröhlich and the Executive Director of IADK, Mr. Zenel Bunjaku.