Scientific Field Trip to Joubah French Fries Laboratories: A Practical Experience for Food Science Students
Third-level students from the Department of Food Science and Nutrition, Human Nutrition Division, organized a field visit to Joubah French Fries Laboratories, with the aim of observing the stages of potato processing and the quality practices applied along the production lines.
During the tour, students were introduced to the sequence of production operations, beginning with the receipt of raw potatoes from distributors, followed by sorting, cleaning, peeling, and cutting, and continuing through frying, packaging, and wrapping, before concluding with storage procedures conducted in accordance with quality and food safety standards.
Students also observed the laboratory tests carried out on both raw materials and the final products, designed to ensure compliance with standard specifications and to verify the absence of contaminants or undesirable substances.
The students were accompanied by several factory engineers, who provided detailed explanations of the work mechanisms within the production lines and responded to student inquiries. The visit was also attended by Teaching Assistant Engineer Omar Ayad, who supervised the organization of the trip and oversaw its academic aspects. His participation added significant scientific and practical value to the visit, reinforcing students’ applied understanding of food manufacturing concepts and product quality assurance.
