{"id":75471,"date":"2024-11-26T13:17:11","date_gmt":"2024-11-26T13:17:11","guid":{"rendered":"https:\/\/fshjm.uni-prizren.com\/trashegimia-kulturore-ne-bujqesi-diskutim-mbi-djathin-e-sharrit-si-produkt-autentik\/"},"modified":"2024-11-26T13:21:27","modified_gmt":"2024-11-26T13:21:27","slug":"cultural-heritage-in-agriculture-discussion-on-sharri-cheese-as-an-authentic-product","status":"publish","type":"post","link":"https:\/\/fshjm.uni-prizren.com\/en\/cultural-heritage-in-agriculture-discussion-on-sharri-cheese-as-an-authentic-product\/","title":{"rendered":"Cultural Heritage in Agriculture: Discussion on Sharri Cheese as an Authentic Product"},"content":{"rendered":"
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Cultural Heritage in Agriculture: Discussion on Sharri Cheese as an Authentic Product<\/h2><\/div>
In the latest panel discussion, the Rector, Professors, and students of the university participated.<\/p>\n

The topic discussed was “Cultural Heritage in the Agricultural Sector: Sharri Cheese \u2013 An Authentic Product,” presented by Mr. Jeton Jagxhiu, a renowned expert on food culture.<\/p>\n

During the discussion, the unique process of Sharri cheese production was highlighted, sharing with the audience the history and traditions behind this special product. Mr. Jagxhiu offered a rich journey of knowledge, describing how the tradition of Sharri cheese production has developed and been preserved, comparing it with the changes and advancements that have occurred over time. This panel discussion was enriched with new ideas and in-depth conversations, opening new horizons to better understand the importance of preserving cultural heritage in agriculture and the food industry.<\/p>\n

The lecture was organized by the Student Club of the Faculty of Life and Environmental Sciences, supported by the project\u00a0Private Sector Partnership for Strengthening Higher Education<\/em>.<\/div><\/div>[vc_empty_space]