The Center for Development and Continuing teaching  at Basra University has opened a studio whose purpose is to educate trainees and take lectures online, so that the lecturers are far away and the trainees are in the lecture hall while taking health precautions .                                             and                                                had organized

  A course on specialization in the agricultural field has been organized, and this experience is unique, set up by the center, so that the trainees who are unable to attend can join the course electronically, and some of the trainees will participate and some are  at the center For the purpose of finding appropriate solutions to participate in the center's courses and this is a unique experience set up by the center so that the trainees who lack experience in the electronic side can join their colleagues electronically through the center's studio .. and  Thus part of the trainees have joined from their places and part of the center studio..and this One of the solutions provided by the center was to participate in courses without the impact of the Corona pandemic.

  The aim of the course presented by Assistant Professor Dr.  Shaima Dhiab Jadoua Al-Sahlani and  ph. Dr Lina Samir Muhammad is to know some techniques related to agricultural operations and food production, and to know the pests that affect agricultural crops, how to control them, and the mechanisms to reduce them, as well as Identify some types of pollutants that lead to food  spoilage and methods of treating them.

  The course included four lectures, one lecture per day, and they were distributed as follows:

  The first day: the pests that affect agricultural crops, and methods of combating them, and the second day: dealt with proper ways to store grains, and the conditions that must be met in stores and silos, and the third day about the types  of corruption that affect different foods, and how to protect food from the causes of corruption, and the fourth day dealt with To the effects of genetic modifications on agricultural crops and the food produced from them.

  At the end of the course that the center established with self-efforts, it was recommended to follow the proper methods in food storage operations, to control the appropriate conditions for each type of food, and to use preventive methods in protecting field crops, and

  Periodic inspection of food stores through specialized teams, using modern equipment, and

  Stay away from genetically engineered foods because of their negative effects on consumers' health