Within the framework of the Master Food Identity program, a students visit was held at the premises of the Fromagerie ARVANITI in order to get to know the whole traditional cheese production chain. On the premises of the dairy, the students were welcomed by Mr. Arvanitis and trained in all cheese production and processing units. The students had the opportunity to see the first stages of the formation of various cheeses, such as Feta chesee, Anthotyro cheese and Manouri, as well as the final stages of processing for final disposal to the consumer. During the tour, the students showed particular enthusiasm and bombed Mr. Arvanitis with questions, who willingly answered, solving all their questions. At the end of the tour, the students tasted the two main cheeses, Feta and the Kasseri, with whom “grew generations of Greeks” as he said. The impressions of the students were excellent and they expressed their satisfaction with the opportunity they had to see the production of Greek cheeses.

The Master in Food Identity is an international postgraduate study program that educates future scientists in the local agro-food production chains. The bodies co-organizing the Masters program are the Ecole Superiore dAgriculture of Anger in France, the Universita degli Studi Cattolica del Sacro Cuore in Piacenza, Italy, the University of Cluj-Napoca in Romania, the Institute of Applied Biosciences of the National Center for Research and Technological Development in Greece.