The Department of Food Science arranged a field visit to the Abu Ghraib site and the dairy plant for fourth-year undergraduate students and graduate students as part of the requirements for the Dairy Processing Engineering course. The visit was supervised by the Head of the Department, Dr. Mohammed Jawad, along with Dr. Shaimaa Rifaat and Lecturer Firas Ahmed, in alignment with Sustainable Development Goal 4 (Quality Education).
The visit included a comprehensive tour of the dairy production lines and various processing stages. Students were introduced to the equipment and machinery used in pasteurization, storage, and packaging operations, in addition to learning about quality control procedures and laboratory testing conducted for dairy products.
The visit aimed to strengthen students’ practical skills, bridge theoretical knowledge with real-world applications, enhance their scientific and professional competencies, and better prepare them for the labor market in the fields of food and dairy industries.
