Department of Nutrition & Dietetics - TUF

Students of BS Dietetics and Nutritional Sciences (IV Semester), Department of Nutrition & Dietetics, Amin Campus, participated in an informative educational visit to Dawn Foods, Faisalabad on 23 April 2026 under the supervision of Ms. Naymal Khalid and Mr. Mujahid Ul Islam (Lecturers, DND).

The visit offered valuable practical exposure to bakery production processes, quality control, food safety, hygiene practices, and modern packaging systems, strengthening the vital link between academic learning and real-world industry practices. This initiative also supports the achievement of Sustainable Development Goals (SDGs) by promoting safe food production and quality education.

We are privileged to announce Chef Ali Raza as a Judge for the Culinary Competition under HAVVA 2026.

Chef Ali Raza is a highly accomplished culinary professional associated with the Cooperative Royal Palm Golf and Country Club, and has also served as a Cooperative Chef at Lasani Restaurant and Flavors Tree.

He is an International Gold Medalist and an approved Rocky Judge from the World Association of Chefs Societies, reflecting his global recognition and excellence in the culinary field.

With his vast experience, international achievements, and refined expertise, Chef Ali Raza brings exceptional value to the judging panel.

His presence will inspire participants and uphold the highest standards of culinary creativity, precision, and professionalism under the theme “She Creates, She Cooks.”

We are honored to welcome Chef Faisal as a Judge for the Culinary Competition under HAVVA 2026.

Chef Faisal is a distinguished culinary professional with extensive experience in the hospitality industry. He currently serves as the Executive Chef at Trio Café and has held prestigious positions across renowned establishments, including Nishat Hotel Lahore, Park Lane Hotel Lahore, Maven Café (by Ajmair Food Lahore), and Street 1 Café Islamabad.

With his remarkable expertise, refined culinary vision, and years of leadership in top-tier kitchens, Chef Faisal brings invaluable insight to the competition.

His presence as a judge will undoubtedly inspire participants and elevate the standard of this culinary celebration of creativity and excellence under the theme “She Creates, She Cooks.”

The Department of Nutrition and Dietetics is pleased to organize a Culinary Competition under HAVVA 2026, a platform designed to celebrate creativity, innovation, and excellence in culinary arts.

Under the inspiring theme “She Creates, She Cooks,” participants will demonstrate their expertise through cuisine-specific categories, showcasing both technical skills and artistic presentation.

This event aims to encourage passion for culinary innovation while fostering a competitive and professional learning environment.

The Department of Nutrition and Dietetics is pleased to organize a workshop on “Alchemy of Flavors” under HAVVA 2026, with a focus on advancing creative mastery and technical proficiency in culinary practices.

The workshop is designed to develop participants’ understanding of flavour pairing, precision plating, and fine dining artistry through structured guidance and professional expertise.

This academic initiative provides a valuable platform for students to enhance their practical competencies and gain comprehensive insight into the scientific and artistic dimensions of culinary excellence.

The Department of Nutrition & Dietetics at The University of Faisalabad organized a vibrant Nutrition Gala under the theme “Discover the Power of Nutrition.” The event highlighted sustainability in food systems, with a special focus on transforming food waste into valuable products.

Students showcased their creativity and research across three innovative categories:

Food Supplements – Nutrients and bioactive compounds recovered from food by-products.

Fortified Foods – Everyday foods enriched with nutrients derived from discarded materials.

Modified Meal Plates – Redesigned servings aimed at reducing plate waste.

The gala provided a platform for students to present their products, share ideas, and demonstrate practical solutions to minimize food waste. It successfully combined academic learning with real-world applications, fostering awareness of sustainable nutrition practices and a circular economy approach.

Congratulations to Dr. Amna Javed on becoming Associate Professor! Her unwavering focus on research and teaching continues to elevate the field of nutrition and dietetics.

Celebrating Dr Anum Nazir’s promotion to Assistant Professor in Nutrition and Dietetics – a new chapter of leadership and impactful research begins.

The Department of Nutrition and Dietetics organized a panel discussion on “Fasting in Ramadan and Its Benefits” in collaboration with the Department of Arabic and Islamic Studies - TUF and Department of Psychology - TUF. The session aimed to highlight the spiritual, psychological, and nutritional dimensions of fasting during the holy month of Ramadan.

The discussion was moderated by Dr Humera Khalil , Associate Professor in the Department of Islamic Studies, while Ms Haleema Qadir served as the host. Faculty members and students attended the session and actively participated in the discussion.

The panel included Dr Anum Nazir, Assistant Professor, Department of Nutrition and Dietetics; Dr Amber Tehseen, Assistant Professor and Acting Head, Department of Nutrition and Dietetics; Dr Amara Rehman, Assistant Professor, Department of Islamic Studies; and Dr Saleem Abbas, Clinical Psychologist, Associate Professor and Head of the Department of Psychology.

During the session, the panelists shared valuable insights on the health, psychological, and spiritual benefits of fasting. They highlighted how fasting promotes self-discipline, strengthens empathy for others, supports psychological well-being, and encourages healthier lifestyle practices.