Within the Framework of Ongoing Scientific Cooperation between the College of Veterinary Medicine and the Center for Continuing Education at Tikrit University, a Scientific Course Was Held Entitled “Chemistry in Food: Its Importance and Benefits”
As part of the continuous scientific collaboration between the College of Veterinary Medicine and the Center for Continuing Education at Tikrit University, a scientific course titled “Chemistry in Food: Its Importance and Benefits” was held, presented by Assistant Professor Dr. Reem Suhail Najm, with the participation of a number of faculty members, students, and those interested in the field of food science and nutrition.
The course addressed several key topics highlighting the close relationship between chemistry and food, and their role in understanding food composition and its impact on human health. The main topics included:
-
Definition and importance of food for humans, and its role in building the body and maintaining vital functions.
-
The concept and types of nutrition, and its effect on achieving health balance and disease prevention.
-
Components of healthy food and the importance of dietary diversity in daily life.
The course aimed to raise scientific awareness among participants about the importance of chemistry in food analysis and composition, and to emphasize the role of proper nutrition in promoting public health and improving quality of life.
This course is part of a series of scientific activities organized by the college to strengthen the practical and cognitive aspects of students’ learning, and to encourage them to connect basic sciences with their practical applications in the fields of veterinary medicine and life sciences.
