The Department of Food Science at the College of Agricultural Engineering Sciences, University of Baghdad, organized a specialized training course titled: “Chemical Food Safety and Its Impact on Consumer Health.”
The course was held in collaboration with the college’s Women’s Affairs Unit and the Continuing Education Unit as part of the department’s activities for Global Entrepreneurship Week. The sessions were led by Dr. Zeina Basem Mohammed and Dr. Majda Fadhil Aifan, with participation from faculty members and students.
Focus and Objectives
The program aimed to highlight the chemical dimensions of food safety and quality, focusing on:
-
Identifying potential chemical hazards in food products.
-
Analyzing the long-term impact of these contaminants on consumer health.
-
Discussing advanced scientific methods to mitigate and control these risks.
Key Recommendations
The course concluded with a strong recommendation to enhance scientific awareness among food industry professionals, students, and health advocates to ensure robust consumer protection.
