Ziauddin University Celebrates World Food Day 2025 with Focus on Sustainable Food Futures

Strategic Insights -

To commemorate World Food Day 2025, the Food Science and Technology Program at Ziauddin University organized an event that brought together experts and students to discuss the pressing issues of food insecurity, sustainable consumption, and innovation in food science and production. The event's global theme, "Hand in Hand for Better Foods and a Better Future," served as a catalyst for thought-provoking discussions and presentations on the importance of research-based practices, socio-economic aspects of food insecurity, and global advancements in food technology.

Key Takeaways:

  • Dr. Saqib Arif, Director of the Food Quality and Safety Institute, emphasized the potential of composite flour as a sustainable alternative to enhance nutritional value and strengthen national food resilience.
  • Dr. Tahira Mohsin Ali highlighted the need for action to combat food insecurity in Pakistan, stressing the importance of collaboration between academia, policymakers, and industry to ensure no household is left behind.
  • Dr. Muneeba Zubair Alam discussed the transformative potential of 3D food printing, emphasizing its role in shaping sustainable consumption and production.
  • Dr. Muhammad Shoaib from Zhejiang University, China, stressed the need for transparency in food systems and the importance of ensuring food authenticity to build trust and prevent food-borne illnesses.
  • The event featured a Poster and Product Development Competitions, where students showcased creative and practical ideas promoting sustainable food solutions.

Statistics:

  • The event aimed to raise awareness about food security and promote sustainable consumption, with a focus on innovation in food science and production.
  • The global theme "Hand in Hand for Better Foods and a Better Future" emphasized the importance of collaboration and collective action to achieve food security and sustainability.
  • The event featured presentations from five experts, including Dr. Saqib Arif, Dr. Tahira Mohsin Ali, Dr. Muneeba Zubair Alam, Dr. Muhammad Shoaib, and Dr. Hina Zahid.
  • The Poster and Product Development Competitions showcased 20 student projects, with a focus on sustainable food solutions for a healthier future.

Sources:

  • Dr. Saqib Arif, Director of the Food Quality and Safety Institute, Pakistan Agricultural Research Council
  • Dr. Tahira Mohsin Ali, University of Karachi
  • Dr. Muneeba Zubair Alam, United Arab Emirates University
  • Dr. Muhammad Shoaib, Zhejiang University, China
  • Dr. Hina Zahid, Chairperson of the Biomedical Engineering Department, Ziauddin University