"The only way to do great work is to love what you do" Steve Jobs

At the College of Agricultural Engineering Sciences / Department of Animal Sciences, I am teaching courses namely;

1. Animal farm environment (2nd stage)

2.Animal products microbiology (2nd stage).

3. Animal hygiene (2nd stage).

4. Animal products quality control (4th stage)

5.Fish technology. (4th stage).

6. Animal microbiology (2nd stage)

- Postgraduate students:

1-Food analysis (college of Veterinary medicine).

2- Food Microbiology ( (College of Veterinary medicine).

3- Feed and ration analysis (College of Agricultural Engineering Sciences).

4- Food Microbiology (College of Agricultural Engineering Sciences). 

5- Meat Hygiene

6- Food Quality Control

and supervising a high education Lab.

My Philosophy in Teaching

 Learning is not a passive process; it requires motivation, effort, and persistence.  The teaching interactive reciprocal relationship between the lecturer and requested, an educational process based on good understanding of learning outcomes and how to achieve them, so I believe that a teacher at the university is bound to be of his tasks and duties performed by towards requested, as they are the ones to have the same tasks and duties towards Professor.

I believe that my responsibilities as a teacher as follows:

• Information and scientific and practical knowledge that will help them to be more superior and successful in their lives.

• Raise motivation and promotion make them more successful in their lives and superior scientific and practical.

• increase the sense of stewardship by students for the human services, providing safe and secure food, for the present and the future generations.

Students should also perform some of the tasks:

• Bearing activities and business entrusted to them and work to be completed.

•  Seek to use what they have learned from the experience and work inside the hall to the external environment, as is the case carry life experiences into the classroom, to work to enrich the course of discussions and work.

Good students enter the learning environment with a commitment to scholarship, a willingness to work, and a sense of personal responsibility toward achieving their educational goals.

Samples of Course book:

Course book of microbiology

                                                                  For the Second academic year

COURSE COORDINATOR

Instructor: Dr. Zaid Khalaf Khidhir

Scientific title: Professor

Phones: 07701633726

Email: zaid.khzir@univsul.edu.iq 

LIST OF LECTURERS OF THE COURSE:

THEORY: Dr. Zaid Kh. Khidhir.

PRACTICAL: M.  Azad Abdul karim Mahammed.

COURSE OBJECTIVES:

Objective of teaching microbiology of food is to teach students the basics in food microbiology and usefulness in the manufacture of food, as well as disadvantages, which include corruption cases, as well as food poisoning caused by these microorganisms.

COURSE OVERVIEW

Introductory food microbiology is a required course for undergraduates majoring in food science. In some form it is also taught in several other programs, such as microbiology, public health, nutrition and dietetics, Animal production, and veterinary science. For the majority of food scientists, except those majoring in food microbiology, this single course forms the basis of the study of microorganisms and their interactions to food.

Microorganisms are living entities of microscopic size and include bacteria, viruses, yeasts and molds (together designated as fungi), algae, and protozoa. Microorganisms are present everywhere on Earth, including humans, animals, plants and other living creatures, soil, water, and atmosphere, and they can multiply everywhere except in the atmosphere.

Among the microorganisms, some molds, yeasts, bacteria, and viruses have both desirable and undesirable roles in our food. In this section, importance of microorganisms in food, predominant microorganisms associated with food, sources from which they get in the food, and microbiological quality of food under normal conditions.

COURSE REFERENCES:

1-    FUNDAMENTAL FOOD MICROBIOLOGY, 2004. Bibek Ray, third edition.

2-    Modern food microbiology, 2005. James M. Ray  etal. seventh edition.

3- Microorganisms in Foods. 2011. International Commission on Microbiological Specifications for Foods (ICMSF).

SYLLABUS:

-         Introduction to Microbes in Foods.

-         Characteristics of Predominant Microorganisms in Food.

-         Sources of Microorganisms in Foods.

-         Normal Microbiological Quality of Foods and its Significance.

-         Microbial Growth Characteristics.

-         Factors Influencing Microbial Growth in Food.

-         Microbial Food Spoilage.

-         Important Factors in Microbial Food Spoilage

-         Spoilage of Specific Food Groups

-         Indicators of Microbial Food Spoilage.

-         Microbial Foodborne Diseases.

-         Important Facts in Foodborne Diseases.

-         Foodborne Intoxications.

-         Foodborne Infections.

-         Foodborne Toxicoinfections.

-         Opportunistic Pathogens, Parasites, and Algal Toxins.

Sample of Exams:

1-    List the general differences in the morphology of yeasts, molds, bacteria, and bacteriophages important in food.

2-    List the differences in the chemical nature and function of cell wall structures between Gram-positive and Gram-negative bacteria. How does this help determine Gram characteristics of an unknown bacterial isolate?

3-    List five major sources of foodborne pathogens in foods and indicate the measures that should be implemented to reduce their incidence in foods.

Course book of Animal products quality control

                                                   For the fourth academic year

COURSE COORDINATOR

Instructor: Dr. Zaid Khalaf Khidhir

Scientific title: Professor

Phones: 07701633726

Email: zaid.khzir@univsul.edu.iq 

LIST OF LECTURERS OF THE COURSE:

THEORY: Dr.Zaid Kh. Khidhir.

PRACTICAL:   Dr. Arazow Abdulla Hama .

COURSE OBJECTIVES:

Quality control and food safety are important consumer requirements. The term control does not imply that a poor raw material can be converted into a good finished product. In food processing, the general rule is that the effective methods must be carefully applied to conserve the original qualities of the raw materials. Processing cannot improve the raw material.

Objective of teaching of food quality is to teach students the basics in quality control.  

COURSE OVERVIEW

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).

Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation after new information has come to light regarding the involvement of Cambodian nationals.

Food quality also deals with product traceability, e.g. of ingredient and packaging suppliers, should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information.

COURSE REFERENCES:

1-    Food quality and safety standard.2007.Mergret will and Doris Guenther .2nd edition.

2-    Modern food microbiology, 2005. James M. Ray  etal. seventh edition.

3-    Microorganisms in Foods. 2011. International Commission on Microbiological Specifications for Foods (ICMSF)

SYLLABUS:

1-      The principles of quality control.

2-      Quality and Performance Mark.

3-      HACCP

4-      Control of contaminations

5-      Food Microbiology

6-      Food poisoning  

7-      Meat spoilage due to microbial actions:

  Examples of Animal Products quality control questions

Q1: What are the principles of quality control?                                  

Q2: Talk about standard.                                                                        

Q3: What are the objectives of Meat hygiene and quality assurance?

Q4: What are the  types of food hazards?                                                 

Q5: Fill the blanks:                                                                                 

1: ------------ is defined as any of the features that make something what it is or the degree of excellence or superiority.

2: FDA is abbreviation of ---------------.

3- Meat quality assurance system focuses on ---------, --------, --------- or ---------- of hazards to acceptable levels throughout the meat production chain.