Ziauddin University celebrates World Food Day 2025 to promote food security and innovation
KARACHI: The food science and technology program, college of engineering & technology, faculty of engineering, science, technology and management, Ziauddin University, organized an insightful event to commemorate world food day 2025 under the global theme “Hand in hand for better foods and a better future.” The event underscored the urgency of addressing food security, advancing sustainable food production, and promoting innovation in food science for a healthier and more resilient future.
Focusing on the importance of research-driven food innovation, Dr. Saqib Arif, Director of the Food Quality and Safety Institute, Pakistan Agricultural Research Council, delivered a talk on “Composite Flour: A Step Towards Better Foods and a Better Future.” He emphasized that indigenous research and the use of local grains 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 discussed “Food Insecurity in Pakistan: Challenges and Solutions.” She noted that ensuring food security requires collaborative action between academia, policymakers, and industry, stating, “Combating food insecurity requires more than awareness, it demands action.”
Highlighting global advancements in food technology and sustainability, Dr. Muneeba Zubair Alam from the United Arab Emirates University presented “Waste Not, Print Lots,” emphasizing the transformative potential of 3D and 4D food printing in reshaping the future of food systems. “The integration of 3D and 4D printing in food systems is not just innovation,” she said, “it’s revolutionizing how we perceive, produce, and preserve food.”
Focusing on the integrity of modern food systems, Dr. Muhammad Shoaib from Zhejiang University, China, discussed “Redefining Food Safety and Authenticity: Innovative Approaches for a Sustainable Future.” He underlined the importance of transparency, traceability, and authenticity, remarking that “ensuring food authenticity is not a luxury, it’s a necessity.”
Delivering the welcome address, Dr. Hina Zahid, Chairperson of the Biomedical Engineering Department, Ziauddin University, thanked the speakers, sponsors, and participants for their contributions. She said, “Today’s event stands as a testament to our collective commitment to promoting food security and sustainability through innovation, collaboration, and education.”
The event concluded with poster and product development competitions based on the world food day 2025 theme, where students showcased creative and practical ideas for sustainable food solutions. Their projects reflected the institution’s dedication to fostering innovation, research, and problem-solving among the next generation of food scientists and engineers.
Key highlights
- Expert talks by researchers from Pakistan, UAE, and China
- Focus on food security, sustainability, and innovation
- Insights on 3D and 4D food printing, composite flour, and food authenticity
- Student-led poster and product development competitions
Why it matters
World Food Day serves as a global reminder to strengthen food systems and ensure that nutritious, safe, and sustainable food is accessible to all. Ziauddin University’s event reinforced this mission by bridging research, innovation, and education — empowering students and researchers to play an active role in solving Pakistan’s food security challenges.
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