Continuing the service role of the Food Technology Research Institute to raise food awareness among school students, learn about food manufacturing technology and the application of food quality and safety systems during the various production stages to provide healthy food. The institute organized a training program entitled to get to know the professional world held in the Department of Bread Technology and Food Technology Research for a third -grade preparatory student at the Giza International School (Lycee Pir Camus) under the auspices of the care of Prof. Dr. Adel Abdel Azim, head of the Agricultural Research Center
Dr. Shaker Arafat, director of the institute, that the training program aims to provide a useful practical experience, by receiving training in one of the institute’s sections (Department of Bread and Food Technology Research) where he gets acquainted with the world of bread and doughs from a scientific and technological perspective, so that the student can understand the secrets of the bread industry & nbsp Bakery, the importance of the nutrients that make up them, and how to develop new bread products (healthy bakeries & ndash; bakedness for some sensitive groups & ndash; gluten -free bakeries for gluten sensitivity patients). This course can serve as a starting point for students interested in studying scientific fields related to agriculture and engineering Food in the future. That practical training in the Department of Bread Technology Research and Food Doughs to get to know the world of bread and doughs, its history, the components of the dough and the functions of each component and explain the various operations in the bread industry (kneading, fermentation, bread) and identifying the types of bread and doughs and their products & nbsp in addition to developing the practical skills of the student from During the participation in the production of many bakery products in order to encourage the student to study the scientific specializations associated with the future.
