Good Health and Well-being
The Department of Nutrition & Dietetics, in collaboration with the Placement Bureau at The University of Faisalabad, organized an engaging and skill-focused Cooking Competition with Shangrila Cooking Icon. The event served as a platform to encourage students to translate their theoretical knowledge of nutrition into creative culinary practices, emphasizing health, innovation, and teamwork.
Students from diverse academic levels showcased exceptional culinary talent, presenting dishes that reflected both nutritional value and creative presentation. In addition to the cooking contest, interactive team-building activities such as puzzle-making enhanced the event’s collaborative spirit and contributed to a vibrant, energetic atmosphere.
The event concluded with the announcement of prize winners in recognition of their outstanding culinary performance. The top four teams were commended for their creativity, presentation, and adherence to nutritional principles, reflecting the high standards of excellence upheld by the Department.
The Department of Nutrition & Dietetics extended heartfelt congratulations to all winners and expressed deep appreciation to every participant for their enthusiasm, dedication, and creativity. Such initiatives reflect the Department’s ongoing commitment to experiential learning—enabling students to apply academic concepts in practical, real-world settings.
By integrating professional exposure with educational objectives, the Department continues to strengthen its mission of developing future nutrition professionals who combine scientific understanding with practical expertise. Collaborations with leading brands like Shangrila Cooking Icon further enrich the student learning experience, bridging the gap between academia and industry practice.
Expressing pride in the students’ performance, the organizing committee highlighted that events of this nature not only foster innovation and teamwork but also inspire students to pursue excellence within the culinary and nutrition sciences.
