Under the patronage of the President of the Northern Technical University, Professor Dr. Alia Abbas Al-Attar, and under the guidance and supervision of the Dean of the Technical Agricultural College, Professor Dr. Shihab Ahmed Al-Bajary, the Department of Biotechnology and Food Sciences at the Technical Agricultural College – Mosul concluded a specialized scientific course entitled “Functional Foods and Nutraceutical Supplements”, with the participation of a number of the college’s academic and administrative staff.

The course lectures were delivered by a distinguished group of faculty members, including:

• Dr. Maha Abdulmunim Al-Jawadi

• Dr. Dunia Abdulrazzaq Abdullah

• Dr. Hala Awf Abdulrahman

• Dr. Taha Mohammed Taqi

• Dr. Yusra Amer Ali

The course aimed to introduce the concept of functional foods and nutraceutical supplements, highlight their role in promoting health and preventing diseases, and emphasize the scientific and safe principles for their use. It also focused on raising awareness about the importance of distinguishing between proper and improper use of dietary supplements, while linking academic knowledge with practical applications related to food security and public health.

The course addressed several scientific topics, including the types of functional foods, mechanisms of action of nutraceutical supplements, their effects on various body functions, as well as regulatory and control aspects related to their production and marketing in accordance with approved health standards.

At the conclusion of the course, a number of key recommendations were presented, most notably:

• Enhancing public awareness of the concept and health importance of functional foods.

• Emphasizing the scientific and safe use of nutraceutical supplements and avoiding random consumption.

• Supporting scientific research in the development of high-value functional foods.

• Encouraging cooperation between academic institutions and the health and food sectors.

• Organizing continuous specialized courses and workshops to keep pace with advancements in nutrition sciences.

This course is part of the ongoing scientific activities organized by the Technical Agricultural College, reflecting its commitment to developing scientific capacities, supporting research, and contributing to the promotion of health and nutritional awareness within the community.