Training Course on Traditional, Active, and Intelligent Food Packaging Techniques Organized by the College of Agricultural Engineering Sciences
The Department of Food Sciences at the College of Agricultural Engineering Sciences, University of Baghdad, in collaboration with the Continuing Education Unit, organized a training course entitled “Traditional, Active, and Intelligent Food Packaging Techniques” from October 13 to 15, 2026, at Ibn Sina Hall at 10:00 AM. The lectures were delivered by Prof. Dr. Ishraq Munir Mohammed, Prof. Dr. Baydaa Hafez Mohammed, and Prof. Dr. Maryam Mallallah Ghazal.
The course introduced traditional packaging techniques used in the food industry, as well as modern active and intelligent technologies, while highlighting their role in extending the shelf life of food and preserving its quality, safety, and nutritional value.
The course aimed to enhance the scientific and technical knowledge of faculty members and students, introduce the latest developments in food packaging and its applications in the food industry, and encourage the adoption of modern technologies and sustainable manufacturing practices that contribute to improving food quality and safety.
The course recommended intensifying training courses and seminars aimed at faculty members and students in the field of modern packaging techniques, encouraging scientific research that employs active and intelligent packaging to extend the shelf life of food products, keeping pace with technological advancements by updating equipment and technologies used, and strengthening cooperation with the industrial and governmental sectors to apply these techniques in food industries.
This activity contributes to achieving several Sustainable Development Goals (SDGs), including Goal 3 (Good Health and Well-being), Goal 4 (Quality Education), and Goal 12 (Responsible Consumption and Production).
