KARACHI: The Food Science and Technology Program, College of Engineering & Technology, Faculty of Engineering, Science, Technology and Management at Ziauddin University organized an event to mark World Food Day 2025 under the global theme “Hand in Hand for Better Foods and a Better Future.” The event highlighted the importance of food security, sustainable consumption, and innovation in food science for a healthier and more resilient future.
Dr. Saqib Arif, Director of the Food Quality and Safety Institute at the Pakistan Agricultural Research Council, emphasized the potential of indigenous research and local grains in his lecture “Composite Flour: A Step Towards Better Foods and a Better Future.” He said that the use of local resources can enhance nutritional value and strengthen national food resilience.
Addressing the socio-economic dimensions of food insecurity, Dr. Tahira Mohsin Ali from the University of Karachi spoke on “Food Insecurity in Pakistan: Challenges and Solutions.” She underlined the need for collaboration among academia, policymakers, and industry to ensure equitable food access for all households.
Discussing global innovation trends, Dr. Muneeba Zubair Alam from the United Arab Emirates University presented on “Waste Not, Print Lots,” exploring the transformative role of 3D and 4D food printing technologies. She noted that such innovations are revolutionizing the way food is produced and preserved worldwide.
Dr. Muhammad Shoaib from Zhejiang University, China, focused on “Redefining Food Safety and Authenticity: Innovative Approaches for a Sustainable Future.” He called for greater transparency and traceability in food systems, emphasizing that food authenticity is essential for public trust and global trade integrity.
Delivering the welcome address, Dr. Hina Zahid, Chairperson of the Biomedical Engineering Department at Ziauddin University, expressed gratitude to the speakers, sponsors, and participants. She said that the event reflected the university’s dedication to promoting food security and sustainability through innovation, collaboration, and education.
The event concluded with Poster and Product Development Competitions, where students showcased innovative ideas for sustainable food solutions contributing to a healthier and more secure future.
