The Department of Home Economics, in cooperation with the Continuing Education Unit at the College of Education for Women, has organized a workshop entitled: “The importance of food structure and the dissolved changes affecting it”, delivered by the Assist. Prof. Ibtihal Ismail Muhammad and attended by a group of professors, employees and students.
The workshop aimed to identify the food structure, which is a set of bioavailability of bioactive compounds that are having nutritional properties perceived with the eye, skin and sensory muscles in the mouth, including roughness, softness and granulation, as well as to identify the importance of food structure, including determining the characteristic of the product during the steps of industry and the treatment of products during the storage period. The workshop reached at a set of recommendations, the most important of which is to avoid rapid freezing of food because it leads to the forming small crystals whose size is affected by the amount and type of dissolved substances and thus leads to damage to the food structure, changing its appearance, color, shape and flavor and the need for avoiding long reheating of food because it affects its structure.