A scientific trip was organized for students of the Faculty of Science at Yarmouk University to visit the factories of Al‑Youm Food Industries Company in the Al‑Dhulail – Hallabat area of Amman Governorate, on Wednesday, January 7, 2026. The trip was generously supported by the Irbid Chamber of Industry and organized by the Faculty of Science, represented by Dr. Rabia Rawashdeh. Its aim was to introduce students to modern food production systems, food safety concepts, quality control, and the importance of integration between agricultural and industrial production.
Al‑Youm Company is considered one of the largest food companies in Jordan, employing around 1,500 workers. It adopts both vertical and horizontal integration models, covering the entire supply chain from agricultural production, through manufacturing, to packaging and distribution. The company’s lands extend over approximately 5,000 dunums and include three main factories for baked goods, dairy products, juices, and plastics, in addition to the farm. The bakery factory alone covers about 35,000 square meters. The company owns more than 13,000 distribution points across the Kingdom, supported by a fleet of over 300 transport vehicles.
During the tour of the exhibition halls (Gallery), students observed the automated production lines in the bakery section, which include seven lines producing a variety of items such as toast, burger buns, rolls, tannour bread, cupcakes, and croissants. The production process was explained as consisting of three main stages: preparation, baking, and cooling. Robots are used to transfer products after leaving ovens that reach temperatures of 210°C.
The company pays great attention to preventing cross‑contamination. Production lines are completely separated, and workers’ movement inside the factory is organized along specific paths. A clear system distinguishes employees by uniform colors. Work organization also includes staff training and regulated movement, which enhances compliance with safety and hygiene standards and prevents overlap between different sections.
In terms of quality and food safety, Al‑Youm Company has obtained several international certifications, including ISO 22000, ISO 14000, ISO 45000, and Food Safety System Certification. The quality team collects product samples approximately every half hour for testing in specialized laboratories, which conduct physical, chemical, and microbiological analyses.
In the dairy section, students learned about the stages of receiving fresh milk from the company’s cow farms. The milk undergoes pasteurization to eliminate harmful microorganisms. Samples are then tested in laboratories to ensure they are free of microbes or drug residues that could affect coagulation. Products such as yogurt, labneh, and cheese are manufactured under precise standards controlling temperature and fermentation time. The visit also included the packaging section, where plastic containers are manufactured within the company under an integrated, automated monitoring system.
The tour concluded with a visit to the company’s cow barns, which currently house about 5,000 Holstein cows of high productivity. Each cow produces between 32–40 kg of milk daily.
In conclusion, this scientific trip was of great educational value. It enabled students to directly observe practical applications of food safety, quality control, and biotechnology in food manufacturing, as well as to understand the importance of integration between the agricultural and industrial sectors. This contributes to strengthening theoretical knowledge and linking it with practical application.
The organizers of this trip extend their sincere thanks to the Dean of the Faculty of Science for his continuous support and commitment to providing such distinguished scientific opportunities for students. Special thanks and appreciation are also extended to the Irbid Chamber of Industry for its generous support, and to the management of Al‑Youm Food Industries Company for their warm reception and cooperation.
