Department of Nutrition and Dietetics Hosts International Workshop on Food Quality and Risk Analysis
On Wednesday, December 3, 2025, the Department of Nutrition and Dietetics at Cihan University – Erbil hosted an international workshop titled ‘Food Quality and Risk Analysis’ in the VIP Hall. The event was attended by Prof. Dr. Ayad Hazim, Vice President for Scientific Affairs.
The workshop began with welcoming remarks and an introductory video presenting the Department of Nutrition and Dietetics. Subsequently, Dr. Salih Mustafa S. Zebari, a lecturer in the department, delivered a lecture titled ‘Food Quality: From Inspection to Prevention.’ His address reviewed key indicators of food quality—sensory, microbiological, and chemical—and elucidated the role of inspection within food establishments. He emphasized that routine inspections, proper hygiene practices, and adequate storage conditions facilitate the early detection of problems. In addition, preventive measures such as Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), and personnel training are crucial for safeguarding consumers and upholding quality standards throughout the food chain.
The second presentation, ‘Food Risk Analysis,’ was delivered by Prof. Dr. Qais Abdullah Nogaim, Professor in the Department of Food Science and Technology at Ibb University, Yemen. He outlined risk analysis as a scientific framework comprising risk assessment, risk management, and risk communication. Prof. Nogaim provided examples of biological, chemical, and physical hazards in food, described approaches for estimating the likelihood and severity of these risks, and explained how regulators and food producers can apply risk-based decision-making to prioritize control measures. He also emphasized the importance of transparent communication with consumers and stakeholders to enhance confidence in food safety systems.
The workshop concluded with an interactive panel discussion and a question-and-answer session, during which participants raised queries about practical challenges in applying inspection and risk analysis within local food industries. The presence of academic staff and students from various departments fostered a substantive exchange of ideas aimed at enhancing food quality and safety at both national and regional levels.
