A S U

As part of the distinguished scientific activities at the Faculty of Agriculture, Ain Shams University, the Department of Food Science organized a seminar titled “Future Visions and Challenges of Food Manufacturing.” The event was held under the patronage of Prof. Mohamed Diaa Zain El-Abedeen, President of Ain Shams University, Prof. Ghada Farouk, Vice President for Community Service and Environmental Development, Prof. Amany Kamel, Vice President for Graduate Studies and Research, Prof. Walaa Mohamed Abdel Ghani, Dean of the Faculty of Agriculture and under the supervision of Prof. Mohamed Mostafa Abdel Razek, Head of the Department of Food Science.

The seminar witnessed wide participation from scientific bodies and companies specializing in food and dairy manufacturing. It was held in celebration of the Food Science and Technology program’s accreditation by the National Authority for Quality Assurance and Accreditation of Education.

Prof. Walaa Mohamed Abdel Ghani praised the faculty’s keenness to keep pace with the rapid scientific and technological developments in the field of food science and technology and to strengthen cooperation between the university and the food and dairy industry sectors.

He pointed out that the seminar represented a unique opportunity to exchange expertise and discuss key issues facing the food industry amid rapid global changes, particularly concerning ensuring food quality and safety and achieving sustainable food security. This aligns with Egypt’s national development goals and the vision of Egypt 2030.

In conclusion, the dean affirmed that the Faculty of Agriculture will always remain a beacon of science, research, and creativity, and a leading center in community service and environmental development.

The seminar addressed future challenges in food manufacturing, ensuring the quality and safety of food products, and protecting consumer health, stemming from the program’s mission in education, scientific research, community service, and environmental development.

The seminar concluded with several important recommendations, including:

- Enhancing practical skills and increasing focus on hands-on application of curricula

- Studying the environmental impacts of the food and dairy manufacturing sectors

- Encouraging graduation projects that innovate and apply modern technologies in collaboration with industrial companies

- Expanding cooperation protocols between the Faculty of Agriculture and local and international food institutions

- Supporting applied joint research between the department and the food industry sector

- Raising community awareness of the concept “Look at Your Food – What Are You Eating?” among students and the public