Department of Nutrition and Dietetics Organized an International Workshop on the Occasion of World Food Day
On Thursday, October 15, 2026, the Department of Nutrition and Dietetics at Cihan University–Erbil organized an international workshop to mark World Food Day under the theme ‘Innovate Today, Nourish Tomorrow.’ The workshop was held in the VIP Hall under the supervision of Lecturer Tanya Salam, Head of the Department of Nutrition and Dietetics.
The workshop was attended by Prof. Dr. Ayad Hazim, Vice President for Scientific Affairs, along with heads of scientific departments, academic staff, and students. The event aimed to raise awareness of healthy nutrition and overall well-being while highlighting the importance of innovation in developing nutritious food products that contribute to improving public health.
The scientific program featured two presentations addressing key aspects of nutrition and food innovation. Dr. Jeanine Awad delivered an online presentation titled ‘Wellness Being on Your Plate,’ highlighting the relationship between healthy eating habits and overall well-being.
The presentation emphasized the importance of balanced nutrition, choosing nutrient-rich foods, and understanding how daily dietary choices influence physical health, energy levels, and long-term well-being.
In the second presentation, Assistant Lecturer Ahmed Nabaz Khaleel delivered a presentation titled ‘Turning Nutrition Knowledge into Innovative Food Products’. He focused on the practical application of nutritional science in food product development.
The session explored how scientific knowledge of nutrients, food ingredients, and dietary requirements can contribute to developing innovative food products that combine nutritional value, quality, and consumer preferences. It also highlighted the role of food innovation in responding to changing dietary needs and encouraging healthier food choices.
The workshop concluded with a discussion and question-and-answer session, allowing participants to exchange ideas and explore the practical applications of nutrition science. The event reflected the Department of Nutrition and Dietetics’ commitment to advancing scientific knowledge, encouraging innovation, and raising awareness of the role of nutrition in promoting public health and supporting sustainable food development.
