A doctoral dissertation submitted by the student Munaf Akram Qasim Hamdan was discussed in the Department of Food Sciences, College of Agriculture, Tikrit University, entitled:
“Study of the Chemical Properties of Curcumin Extracted from Turmeric and Its Use as a Natural Preservative in Some Food Products.”
The discussion took place in the building of the College of Agriculture Dean’s Office, in the presence of a specialized scientific committee comprising professors from Tikrit, Anbar, and Kufa Universities. The dissertation examined the potential use of curcumin as a natural alternative to synthetic preservatives, due to its important chemical and functional properties in the field of food industries.
The examination committee commended the student’s scientific effort and the significance of the study’s findings, noting their practical applications in enhancing food safety and promoting the use of natural substances for food preservation.
At the conclusion of the session, the committee decided to accept the dissertation, wishing the student continued success in his academic and research career.
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