Taizi Cheese Under the Microscope: Food Science Students Analyze Microbes from Market to Lab

As part of the Faculty of Agriculture, Food, and Environment’s commitment to bridging the gap between theory and practice, final-yearFood Science and Nutrition students recently conducted a comprehensive field and laboratory study. Under the Dairy Microbiology curriculum, students transformed the faculty labs into a vibrant research hub to investigate the microbial secrets of a local staple: Taizi (Baladi) cheese.
The project began with the collection of diverse samples of traditional cheese from markets across the Capital Secretariat (Sana’a). This was followed by a series of rigorous microbiological tests designed to evaluate the quality and safety of these popular products. Students worked to isolate and classify microorganisms within the samples, establishing a foundation for studying their characteristics and potential impact on consumer health.
Beyond a mere practical exercise, this scientific activity provided a holistic learning experience. It deepened the students’ understanding of the real-world challenges facing the local food sector and provided invaluable hands-on experience in applying food safety standards to traditional products.

“We take great pride in our students, who continually demonstrate their ability to connect scientific inquiry with community needs,” the Faculty stated. “They are proving to be future leaders in public health and food quality, ensuring the safety of the products our society values most.