Department of Food Science and Nutrition Conducts Advanced Food Processing Workshops as Part of Sana’a University Summer Training Program

Sana’a, Yemen | Sunday, April 12, 2026

In alignment with the Faculty of Agriculture, Food, and Environment’s commitment to bridging the gap between theoretical knowledge and practical application, the Department of Food Science and Nutrition at Sana’a University recently concluded a series of intensive food processing workshops. These activities are a core component of the university’s comprehensive Summer Training Program.
The training targeted two specialized student cohorts, focusing on hands-on technical skills in raw material management and the scientific production of consumer-ready food products under rigorous safety standards.
The first student group utilized centrifugal separators to master the process of cream production, focusing on separation efficiency and final product quality. Concurrently, the second group explored the chemistry of emulsions through mayonnaise formulation, emphasizing ingredient ratios and stabilization techniques to achieve optimal texture and nutritional value.
Training continued within the Food Processing Laboratory, where the first group focused on mango jam production. Students managed the full production cycle—from preparation and thermal processing to sugar concentration (Brix) adjustment—ensuring consistency and flavor preservation. The second group engaged in bakery technology, mastering the kneading, molding, and baking of biscuits and cookies, with a specific focus on temperature control and product standardization.
This program is a cornerstone of the Department’s strategy to equip students with market-ready skills. By simulating a real-world production environment, the department aims to empower future food scientists to apply scientific principles to industrial challenges, enhancing their professional competence in the competitive global food and nutrition sector.