The College of Agriculture at University of Basrah organized an electronic scientific workshop on nanotechnology and its role in enhancing the quality and safety of meat and meat products
The workshop aims to demonstrate the importance of the promising nanotechnology and its role in improving the taste, smell and texture of meat products
The workshop, which was presented by Dr. Alaa Muhammad Sadkhan, included addressing the properties and behavior of nanoparticles and their effects on food processing
The workshop called for emphasizing on conducting institutional research to obtain the best use of this modern technology in the food industry, especially the meat and meat products industry
