Functional foods and nutraceuticals are becoming an important ingredient of diet in modern times due to their health and other benefits. These products have caused great advancements in Food Science and Technology. To raise awareness of these products and their benefits in students a training session was held on 14/02/2024 in the Department of Food Science and Technology. This training was conducted by the guest speaker Dr. Znair Azam who holds an MBBS doctor with an MS in Urology and, an MSc in Sports Nutrition and Exercise Sciences from Limerick University, Ireland. He also holds a diploma in Nutrition from Norway.

The event commenced with the recitation of the Qur’an. Training in the field of functional foods and nutraceuticals involves a multidisciplinary approach that combines aspects of nutrition, food science, biochemistry, pharmacology, and health sciences. Functional foods are those that provide health benefits beyond basic nutrition, while nutraceuticals are products derived from food sources that offer additional health benefits. Different key areas such as nutrition, biochemistry, bioavailability, and regulatory affairs regarding functional foods and nutraceuticals were discussed with students during the training. Functional foods and nutraceuticals involve collaboration between various disciplines.

It is a dynamic field, and ongoing education is essential to stay informed about discoveries and advancements. The Chairman of the Department, Dr. Sikander Rafiq, appreciated the guest speaker, Dr. Znair Azam, on the behalf of Department of Food Engineering and Biotechnology. He also acknowledged the efforts of Ms. Zoufishan Latif, Lecturer and Advisor of the Society for Food and Nutritional Awareness (SFNA) for her efforts in organizing this training seminar for the students. This training aimed to create awareness in students of the significance of health and nutrition, inspiring them to strive for better individual and communal health.