{"id":431,"date":"2019-03-13T12:19:34","date_gmt":"2019-03-13T12:19:34","guid":{"rendered":"http:\/\/agr.aswu.edu.eg\/en\/?page_id=431"},"modified":"2024-04-17T10:47:37","modified_gmt":"2024-04-17T10:47:37","slug":"food-science-and-technology-lab","status":"publish","type":"page","link":"https:\/\/agr.aswu.edu.eg\/en\/labs\/food-science-and-technology-lab\/","title":{"rendered":"Food Science and Technology Lab"},"content":{"rendered":"<p style=\"text-align: center\"><strong><span style=\"font-family: 'times new roman', times, serif;font-size: 14pt;color: #000000\">The Department of Food Science and Technology includes two (2) study laboratories and a bakery unit<\/span><\/strong><\/p>\n<p style=\"text-align: left\"><span style=\"font-family: 'times new roman', times, serif;font-size: 14pt;color: #000000\">The department&#8217;s laboratories apply the study materials for the specialization through the devices in the laboratories that work on:<\/span><\/p>\n<ul>\n<li style=\"text-align: left\"><span style=\"font-family: 'times new roman', times, serif;font-size: 14pt;color: #000000\">Incineration of samples and assistance in estimating the percentage of mineral salts<\/span><\/li>\n<li style=\"text-align: left\"><span style=\"font-family: 'times new roman', times, serif;font-size: 14pt;color: #000000\">Estimating the fall number as an indicator of the activity of Amylase enzymes<\/span><\/li>\n<li style=\"text-align: left\"><span style=\"font-family: 'times new roman', times, serif;font-size: 14pt;color: #000000\">Estimating the percentage of oils and fats in foodstuffs<\/span><\/li>\n<li style=\"text-align: left\"><span style=\"font-family: 'times new roman', times, serif;font-size: 14pt;color: #000000\">Separation of different liquids into precipitate and filtrate under low temperature&#8230; And other applications. Laboratories also help graduate students analyze their samples and apply their research<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center\"><a class=\"fasc-button fasc-size-medium fasc-type-glossy fasc-rounded-medium fasc-ico-before dashicons-admin-post fasc-style-bold\" style=\"background-color: #9e6733;color: #ffffff\" target=\"_blank\" rel=\"noopener\" href=\"https:\/\/agr.aswu.edu.eg\/wp-content\/uploads\/2023\/01\/Food-science-and-technology-lab-equipment.pdf\">Food science and technology laboratory equipment<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-3519\" src=\"https:\/\/agr.aswu.edu.eg\/en\/wp-content\/uploads\/2022\/11\/91.jpg\" alt=\"\" width=\"300\" height=\"200\"> <img decoding=\"async\" class=\"alignnone size-medium wp-image-3520\" src=\"https:\/\/agr.aswu.edu.eg\/en\/wp-content\/uploads\/2022\/11\/92.jpg\" alt=\"\" width=\"300\" height=\"200\"> <img decoding=\"async\" class=\"alignnone size-medium wp-image-3521\" src=\"https:\/\/agr.aswu.edu.eg\/en\/wp-content\/uploads\/2022\/11\/93.jpg\" alt=\"\" width=\"300\" height=\"200\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Department of Food Science and Technology includes two (2) study laboratories and a bakery unit The department&#8217;s laboratories apply the study materials for the specialization through the devices in the laboratories that work on: Incineration of samples and assistance in estimating the percentage of mineral salts Estimating the fall number as an indicator of [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":427,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - 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