On December 10, 2025, we hosted at the Institute of Dairy Science and Probiotics at the Biotechnical Faculty of the University of Ljubljana (BF UL) participants of a study visit organised by the National Hub for Sensory Research of Food, in a frame of »SRIP HRANA«, Strategic Research and Innovation partnership for Sustainable Food Production.
The morning session included a presentation of the Institute of Dairy Science and probiotics, a presentation of accreditation requirements, methods for evaluating dairy products, of projects in the field of sensory analysis of milk and dairy products and presentation of the project Interreg VI-A Italia-Slovenia, »Shared circular bio-economy approaches for the valorisation of dairy by-products – DAIRY+«.
The participants also gained practical experience of sensory analysis through guided tasting and sensory evaluation of milk and dairy products, where they tried to identify characteristic flavors and defects in the products.
The afternoon part was dedicated to the 5th working meeting of the hub members, where the activities of the European Sensory Science Society, the hub's activities in 2025, and the plan of activities for the coming year were presented.
