{"id":26079,"date":"2026-07-20T10:56:14","date_gmt":"2026-07-20T07:56:14","guid":{"rendered":"https:\/\/su.edu.ye\/fa\/?p=26079"},"modified":"2026-07-20T11:21:46","modified_gmt":"2026-07-20T08:21:46","slug":"sanaa-university-seminar-evaluates-quality-and-safety-of-commercial-cooking-oils","status":"publish","type":"post","link":"https:\/\/su.edu.ye\/fa\/en\/26079\/","title":{"rendered":"Sana’a University Seminar Evaluates Quality and Safety of Commercial Cooking Oils"},"content":{"rendered":"\t\t
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Saturday, July 18, 2026<\/h3>

The Department of Food Sciences and Nutrition at the Faculty of Agriculture, Food, and Environment, Sana’a University, hosted a public seminar (Seminar 2) to evaluate the Master\u2019s thesis progress of graduate student Karima Mohammed Al-Suwaidi. Her research is titled:
“Quality and Safety Standards of Cooking Oils Circulating in the Markets of the Capital Secretariat, Sana’a.”
The researcher delivered an extensive presentation highlighting the study\u2019s background, emphasizing its critical importance given the widespread public reliance on vegetable oils in daily nutrition. She detailed the research problem, objectives, scientific methodology, and reviewed relevant literature, while elaborating on the target population, selected samples, and laboratory techniques employed in the practical phase of her research.
The presentation covered the systematic collection of oil samples from local commercial markets and subsequent laboratory testing conducted in compliance with international criteria. These procedures included physical and chemical testing, heavy metal analysis, and screening for specific contaminants. Furthermore, the study evaluated commercial nutritional labeling and expiration validity, utilizing advanced statistical methods to compare local market data against Yemeni and international standard specifications.
The preliminary findings presented indicated that the majority of commercial oil samples complied with standard quality and safety specifications, though statistically significant variations were observed among certain brands across specific metrics. Crucially, tests confirmed that all samples were completely free of mineral oils and porcine fats, indicating a solid baseline of safety in locally traded products.
At the conclusion of the seminar, faculty members and attendees scrutinized various aspects of the study, including the thesis title, methodological design, analytical techniques, and preliminary conclusions. The specialized faculty provided critical observations to optimize the research prior to finalizing its academic path. The seminar concluded in an engaging academic atmosphere attended by department leadership, the Faculty Quality Review Committee, and postgraduate peers.<\/h3>

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    Saturday, July 18, 2026 The Department of Food Sciences and … <\/p>\n","protected":false},"author":99,"featured_media":26073,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[121],"tags":[],"class_list":["post-26079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-2"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t