In implementation of the directives of the College Dean, Professor Dr. Idham Ali Abdul, and under the direct supervision of the Head of the Food Science Department, Dr. Ammar Adel Saleh, and the course instructor Mr. Munaf Akram Qasim, a practical lesson was conducted for third-year students in the Food Chemistry course. The lesson focused on two main topics: Starch Granule Morphology under the Microscope: Students explored the properties and characteristics of starch granules using the microscope, with an in-depth analysis of their structure and significance in food processing operations. Activity of the Starch-Hydrolyzing Enzyme Alpha-Amylase: Practical experiments were conducted to study the activity of this enzyme and its role in starch hydrolysis, helping students understand its applications in