The global lectures focused on the topic of bread baking quality, covering various aspects such as ingredient selection, dough preparation, fermentation, and baking techniques. The professors emphasized the significance of bread quality, highlighting its impact on consumer satisfaction, nutritional value, taste, customer satisfaction, reputation, brand image, differentiation, health, and professionalism. We extend our gratitude to the two distinguished professors for imparting their valuable knowledge and expertise, which undoubtedly contribute to the improvement and growth of the students in the department of NFE. |