The aim of this course is to convey the production techniques, microbiological and sensory properties, cultural values and integration of traditional dairy products and other traditional foods with modern production.

*Traditional food concept and sustainability *Cultural and economic significance of local dairy products *Traditional yoghurt, buttermilk, cottage cheese, cheese varieties *Equipment used in traditional food production Fermented foods and probiotic potential *Modernization and adaptation to industrial production *Quality control and hygiene parameters *Consumer perception and sensory evaluation