Scientific basis for the manufacture of fermented milk
| Program start date | Application deadline |
| 2025-11-19 | - |
| 2026-11-19 | - |
| 2027-11-19 | - |
Program Overview
University Overview
The Suez Canal University aims to be a leading and distinguished institution in higher education, scientific research, and community service at the local, regional, and international levels.
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The university comprises several colleges and institutes, including:
- Medical and Health Sciences
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The university has various centers and units, including:
- Measurement and Evaluation Center
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The university offers a range of academic programs and services, including:
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Training Program
The university organized a specialized training program on "The Scientific Basis for the Manufacture of Fermented Dairy Products" at the Faculty of Agriculture, Department of Dairy Science. The program aimed to support applied training and qualify cadres from inside and outside the university. A total of 27 participants from various specialties benefited from the program.
The program was held under the patronage of Professor Nasser Mandour, President of Suez Canal University, and supervised by Professor Dina Abu El-Maati, Vice President for Community Service and Environmental Development. The program was coordinated and planned by Professor Rafik Abdel Rahman Mohamed, Head of the Dairy Department, and included lectures by Professor Kholoud Ibrahim Blasy, Professor of Dairy Science, and Dr. Mohamed Ibrahim Mohamed Abu Al-Naja, Assistant Professor of Food Science.
The program covered various scientific and practical topics related to the manufacture of fermented dairy products, including the basics of dairy industry, from milk preparation to the addition of starter culture, fermentation, cooling, and packaging. The program also included a detailed explanation of the steps for producing clean milk, including healthy practices in milking animals and methods of producing butter and ghee.
The program emphasized the importance of dairy products as a healthy food that supports the immune system and highlighted the various healthy products made from fermented dairy products, such as yogurt, cheese, and ice cream. The program was implemented under the supervision of the Director General of Environmental Engineering Projects, Wafaa Imam Ahmed, and the Director of Community Training, Engineer Ahmed Ramadan Saeed.
