The Department of Food Sciences at the College of Agricultural Engineering Sciences organized a scientific visit for first-year students to the college’s dairy laboratory, in alignment with the goals of sustainable development, particularly Goal 4 (Quality Education), and as part of the requirements of the “Principles of Dairy Technology” course. The visit aimed to strengthen the practical aspect and link theoretical concepts with real-world applications.
The visit was supervised and monitored by several faculty members of the department. Students were introduced to the main stages of dairy product manufacturing, starting from milk reception and initial testing, through pasteurization and homogenization processes, and ending with the production of various dairy products in accordance with approved quality and health standards.
During the visit, students also became familiar with the equipment and instruments used in the laboratory, as well as quality control and product safety procedures, which contribute to enhancing their practical skills and preparing them for the job market in the food industry sector.
This visit reflects the college’s commitment to supporting students’ practical training and enhancing their field experience in line with labor market requirements, thereby contributing to the preparation of distinguished scientific cadres in the field of food and dairy technology.
