The DAIRY+ project is launching a series of free workshops dedicated to dairy sector operators, promoting a more sustainable and innovative approach to managing and valorizing by-products, such as whey.
A concrete opportunity to innovate the sector
Milk processing generates by-products daily, which, if properly managed, can become valuable resources for the development of new products, reducing waste and creating both economic and environmental value. Through these training sessions, Dairy+ aims to foster knowledge transfer between the scientific community, businesses, and institutions.
🗓️ The workshops will take place between September and November 2025, both in person and online, to ensure maximum accessibility.
Topics covered
The workshops will address several key aspects:
- Safety and hygiene in by-product management, with the contribution of the Istituto Zooprofilattico Sperimentale delle Venezie, which will also present updates on emerging pathogens.
- Innovation and applied research, thanks to the participation of the Department of AgriFood, Environmental and Animal Sciences of the University of Udine, which will showcase the latest experiments on whey recovery for new food products, and present the operation of its pilot plant at the AgriFood Research Laboratory (LARA).
Workshop breakdown
What should you pay attention to when managing by-products?
What innovative things can you do with your by-products?
How can you best valorise the innovative products obtained?
What are the market trends and support opportunities?
Target audience
The initiative is aimed at:
dairy companies
farmers
processors and food technologists
food safety professionals
students and researchers interested in circular economy topics in the agri-food sector.
How to participate
Participation in the workshops is free of charge, but registration is required via this link
Upcoming confirmed dates:
đź“Ś What to pay attention to when handling by-products?
24 September 2025, 3:00 PM
The Istituto Zooprofilattico Sperimentale delle Venezie will present new pathogens and aspects related to safety and hygiene, with a special focus on by-products, mainly whey.
Online workshop
đź“Ś What innovative ways can you use your by-products?
29 October 2025, 3:00 PM
The Department of Agro-Food, Environmental and Animal Sciences of the University of Udine will present innovative approaches to valorize whey for new products at the Agro-Food Research Laboratory (LARA). Participants will also be able to see their pilot plant in operation!
In-person workshop (via Sondrio 2, Udine)
đź“Ś How to achieve higher added value for new products?
12 November 2025, 3:00 PM
The Agrifood & Bioeconomy FVG Foundation will involve experts who will explain what nutritional claims and novel foods are, the conditions and procedures regulating them, and the advantages they can bring to your company.
Hybrid workshop (in-person at CEFAP headquarters in Codroipo, Vicolo Resia 3, and online)
đź“Ś What are the market trends and support opportunities?
26 November 2025, 3:00 PM
The Agrifood & Bioeconomy FVG Foundation will involve experts for an in-depth discussion of market demand for products with nutritional claims and novel foods. Participants will also learn about opportunities to support innovative investments.
Hybrid workshop (in-person at CEFAP headquarters in Codroipo, Vicolo Resia 3, and online).
These workshops will be held in Italian, while the Slovenian-language events were organized in the spring of 2025.
Dairy+ is a cross-border cooperation project funded by the Interreg Italy–Slovenia programme, aimed at strengthening the competitiveness and sustainability of the dairy sector through research, innovation, and collaboration between the regions.
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|
|
|
||||||
|
|
|
|
|
|
||
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|