Homs University participated in the third conference on food technology organized by the Syrian National Commission for Biotechnology, under the slogan “Together Towards Sustainable Healthy Food,” confirming its presence at specialized forums in food engineering and biotechnologies.
The participation came through an academic delegation comprising 15 researchers from the fields of agricultural engineering, chemical engineering, and food health, in addition to 10 student graduation projects that presented preliminary research models that are capable of development and application, reflecting the link between academic outputs and technological innovation in the food industries.
The university vice-president for open learning affairs, Prof. Muhammed Al-Masri, has explained that the university’s participation reflects its orientation towards promoting scientific research in the fields of healthy food, biomanufacturing and modern analytical technologies.
The conference is an interactive academic platform that highlights the latest research and applications in food quality and safety, biomanufacturing and fermentation, as well as the uses of artificial intelligence and nanotechnology in food engineering, nutrition and sustainability studies, and the investment of resources and waste.
This scientific gathering provides a space to enhance research cooperation and formulate recommendations that contribute to supporting the role of Syrian universities in providing applicable scientific solutions that serve society and the food sector.
In conclusion, Homs University affirms that its participation comes within its vision aimed at promoting research excellence and encouraging researchers and students to engage in applied research that achieves a scientific, societal and economic impact in the field of food technology.
