The Department of Food Science, Nutrition and Plant Sciences at the College of Agricultural and Marine Sciences, has organised a symposium titled “Food Product Development Using Less Utilised Crops, Fruits and Food Waste: Quality and Safety”. Organised in collaboration with the Department of Food and Nutritional Sciences at the University of Reading, UK, the School of Agriculture and Food Sustainability at the University of Queensland, Australia, and the Nutrition and Food Science department at King Abdulaziz University, Saudi Arabia, the event brought together academic expertise from around the world to discuss novel approaches to sustainable food innovation.

Held at Al-Marifa Hall, the symposium was inaugurated under the patronage of Prof. Amer bin Saif Al-Hinai, Deputy Vice-Chancellor for Postgraduate Studies and Research. The opening was attended by faculty members from SQU and the partnering institutions, highlighting the international and interdisciplinary nature of the event.

The symposium featured two sessions, each delving into different aspects of sustainable food development. The first session explored scientific and technological advancements in extracting valuable nutrients from food waste, innovative preservation techniques using gases, and the critical stages involved in successful food product development. It also examined the short-term cognitive and emotional impacts of consuming treated date-based products, highlighting the nutritional potential of traditional foods.

The second session shifted focus to local agricultural initiatives, particularly the integration of dates and olives into contemporary food systems. Presentations addressed value-added uses of olives in Oman, methods to enhance olive oil extraction, and the fusion of traditional Omani ingredients with modern food products. Discussions also included national strategies for food safety and the role of research and innovation in building a sustainable food economy.

An exhibition showcasing food products developed by undergraduate students as part of their coursework ran alongside the event, giving attendees a taste, both literal and metaphorical, of the creativity and scientific rigour emerging from SQU’s student body.

The symposium highlighted the growing global interest in sustainable food systems, with a particular emphasis on underutilised crops and food waste. It underscored the importance of international collaboration in tackling food security challenges and promoting innovation in the food sector.