Safe to Serve: Unmasking Food Adulteration through Practical Detection and Field Testing

The Department of Nutrition and Dietetics celebrated World Food Day on October 16, 2025, by organizing an engaging and impactful workshop titled “Safe to Serve: Unmasking Food Adulteration through Practical Detection and Field Testing.” The session focused on raising awareness about food safety, adulteration, and nutrition education, equipping participants with practical knowledge to identify food adulterants through hands-on demonstrations.

The workshop was organized in collaboration with the Punjab Food Authority (PFA), emphasizing innovation, public health, and the importance of collective responsibility in ensuring food safety. Serving as a dynamic learning platform, the event aimed to empower students and professionals with the skills to detect common food adulterants and understand their implications for public health. Participants learned simple field testing methods and explored the role of nutrition education in creating safer, healthier communities.

Mr Imtiaz Hussain, Additional Director Operations, Punjab Food Authority — “Awareness of Hunger and PFA’s Action Plan for Food Security in Punjab.” He highlighted PFA’s initiatives in enforcing food safety laws and addressing hunger through regulation and public awareness. Ms Tayyaba Kanwal, Nutritionist — “Hand in Hand for Better Food and a Better Future.” Her talk emphasized the importance of nutrition education and community collaboration for sustainable health outcomes. Ms Sana Mirza, Lecturer — “Bridging the Gap Between Food Production and Hunger.” She discussed the challenges of equitable food distribution and the urgent need to ensure access to nutritious food for all. The workshop aligned with several United Nations Sustainable Development Goals (SDGs), including: Zero Hunger, Good Health and Well-being, Quality Education, and Responsible Consumption and Production.