{"id":12893,"date":"2026-02-13T16:05:41","date_gmt":"2026-02-13T13:05:41","guid":{"rendered":"https:\/\/en.coagri.uobaghdad.edu.iq\/?p=12893"},"modified":"2026-02-13T16:06:23","modified_gmt":"2026-02-13T13:06:23","slug":"12893","status":"publish","type":"post","link":"https:\/\/en.coagri.uobaghdad.edu.iq\/?p=12893","title":{"rendered":"Training Food Science Graduates in Dairy Production at Abu Ghraib Lab"},"content":{"rendered":"
As part of Entrepreneurship Week and in line with the college\u2019s mission to empower graduates and prepare them for the labor market, the Department of Food Science at the College of Agricultural Engineering Sciences \u2013 University of Baghdad \u2013 organized a specialized practical scientific training course in dairy product manufacturing. The course targeted 2025 graduates of the department and was held at the college\u2019s dairy laboratory located in Abu Ghraib.<\/span><\/div>\n
The course was supervised by Asst. Prof. Dr. Nahla Tareq and Dr. Ezzeddin Kazem Al-Muhayawi. Participants were welcomed by Lab Director Eng. Ali Basheer and the technical staff, who introduced graduates to the laboratory\u2019s production infrastructure and key equipment used in dairy product manufacturing.<\/span><\/div>\n
The training provided comprehensive hands-on experience, starting from receiving raw milk and conducting preliminary tests (fat content, acidity, sensory evaluation), to learning about centrifuges, separators, churns, and their operation mechanisms. The program concluded with practical exercises in producing various dairy products, alongside detailed explanations of operational principles, production efficiency, cost analysis, and their role in ensuring economic feasibility and enhancing the competitiveness of small and medium entrepreneurial projects.<\/span><\/div>\n
The course aimed to reinforce concepts in food engineering and production technology by covering blend formulation, production line design, process sequencing, occupational safety requirements, and quality control within laboratories. This equips food engineers with the knowledge and skills to establish successful, scientifically and economically sound entrepreneurial projects.<\/span><\/div>\n
This initiative aligns with the United Nations Sustainable Development Goals, particularly Goal 4 \u2013 Quality Education, through promoting applied learning, and Goal 8 \u2013 Decent Work and Economic Growth, by supporting entrepreneurship and creating job opportunities in the food industry through technical and operational capacity building for graduates.<\/span><\/div>\n
Through such high-impact activities, the college underscores its commitment to integrating academic knowledge with industrial applications, supporting entrepreneurship and innovation, and strengthening its role in serving the community and achieving sustainable development.<\/span><\/div>\n
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