As part of the activities of the Food Science Department, third-year students presented a series of research-based presentations in the Food Chemistry course, under the supervision of Prof. Dr. Zainab Hadi Abbas, and in the presence of the department head and several faculty members.
The presentations covered topics related to the basic components of food, such as carbohydrates, proteins, fats, vitamins, and minerals. They also included the study of chemical changes that occur in food during processing, storage, and heat treatment, in addition to discussing issues that affect food such as oxidation, microbial spoilage, rancidity, and loss of nutritional value. The presentations focused on methods of prevention and mitigation of these problems through the use of modern technologies and good practices in processing and storage.
This activity was organized in accordance with the curriculum of the College of Agriculture at the University of Kerbala, in a way that supports the practical aspect of students’ learning and develops their skills in research, analysis, and scientific presentation, thereby enhancing the preparation of qualified graduates capable of keeping pace with advancements in the field of food science.
