Under the patronage of Prof. Dr. Alia Abbas Al-Attar, President of the Northern Technical University, and under the supervision of Prof. Dr. Shihab Ahmed Al-Bajari, Dean of the Technical Agricultural College, the Department of Biotechnology and Food Sciences organized a scientific course entitled:
"Balancing Fish Meat Safety and Sustainability to Protect Human Health",
with the attendance of the Dean of the College, a number of faculty members, and staff.

The course was delivered by:

• Asst. Prof. Maha Abdulmoneim Al-Jawadi, Head of the Department of Biotechnology and Food Sciences.

• Assoc. Prof. Enas Sheet Mustafa, College of Veterinary Medicine.

The course addressed the scientific aspects and modern practices that ensure the quality and safety of fish meat, while maintaining a balance between human consumption requirements and environmental sustainability.

The course concluded with several key recommendations, including:

1. Enhancing laboratory testing to detect microbial and chemical contaminants in fish meat.

2. Maintaining the cold chain during fishing, transport, and storage to ensure product safety.

3. Supporting sustainable fishing and aquaculture practices to prevent depletion of fish stocks.

4. Monitoring water quality in natural and farmed fish sources.

5. Raising awareness among consumers and workers about safe fish handling practices.

6. Implementing product traceability systems to reduce fraud and enhance transparency in the supply chain.

This course is part of the college’s ongoing scientific activities aimed at promoting nutritional and health awareness and supporting research efforts toward food resource sustainability, contributing to the protection of human health and food security.