The Department of Food Sciences organized a scientific trip for fourth-year students to the College’s Dairy Laboratory. Led by Dr. Tariq Nasser Musa and faculty members, the visit supported the “Cheese and Fermented Products Engineering” course. Students observed dairy production stages, from pasteurization to packaging. The tour showcased integrated production lines and sterilization methods. Students evaluated new products like shenina and labneh with kashk. They learned about pasteurized milk and soft cheese production, ensuring compliance with Iraqi standards. The trip helped students connect theory with real-world applications. They discussed industrial waste management challenges with lab staff, aligning with sustainability goals. Such experiences enhance job readiness and practical skills.
Additionally, the visit aimed to bridge theory with practice, as field trips contribute to enhancing students’ skills and preparing them for the job market. Students discussed with the laboratory staff the environmental challenges related to industrial waste management, aligning with the college’s focus on promoting environmental sustainability.
We wish everyone success in serving our esteemed college.
