Department: Nutrition and Dietetics Department
On November 24, 2025, the Nutrition and Dietetics Department of the Faculty of Applied Sciences at Tishk International University participated in the “Made in Kurdistan” festival held in Sulaymaniyah. The event brought together industry, academia, and local creators under one roof to celebrate and strengthen local production and regional economic identity. It wasn’t just an exhibition—it was a meeting point between science and society, where nutrition science quietly shook hands with factories, artisans, and small businesses. From large manufacturers to handmade crafts, the message was clear: what’s made locally carries both value and identity. Opening remarks were delivered by senior academic leaders from Tishk International University Sulaymaniyah Branch and the Faculty of Applied Sciences, emphasizing the university’s role in community engagement and sustainable regional development. Objectives of Participation The department’s involvement focused on several key goals: · Strengthening collaboration between academia and local industries in Kurdistan Region · Promoting awareness of the importance of local production in public health and nutrition · Exposing students to real-world industrial and artisanal food systems · Encouraging support for small-scale producers alongside large manufacturers · Linking nutrition science with economic and community development · Reinforcing the university’s role in regional sustainability and applied learning
Participants: 70
Place: Sulaymaniah Branch
Session topics:
Importance of Local Production in Kurdistan Region · Overview of the “Made in Kurdistan” initiative · Role of universities in supporting local economic development · Opening remarks by academic leaders
Session 1: Nutrition Science and Local Food Systems · Linking nutrition and dietary quality with locally produced foods · The role of food origin in public health and sustainability · Importance of supporting regional food industries
Session 2: Industry–Academia Collaboration in Practice · Cooperation between Tishk International University and local manufacturers · Case examples from participating factories and companies · Student exposure to real-world production environments
Session 3: Traditional Crafts, Small Enterprises, and Community Nutrition Awareness · Value of handmade and artisanal food-related products · Supporting small-scale producers in the local economy · Cultural heritage and its link to food identity and nutrition Closing Discussion: Sustainable Growth Through Local Engagement · Key takeaways from the festival participation · Future directions for university–industry partnerships · Strengthening community-based nutrition education
· Prof. Dr. Khdur Masum Hawrami President – Tishk International University Sulaymaniyah Branch
· Prof. Dr. Faiq H. Hussein Dean, Faculty of Applied Sciences – Tishk International University
1. Strengthened collaboration between the Nutrition and Dietetics Department of Tishk International University and local manufacturers, small businesses, and artisans participating in the “Made in Kurdistan” festival.
2. Enhanced student awareness of the relationship between nutrition science, food production, and local economic systems, helping bridge theory with real-world applications.
3. Increased appreciation of locally produced foods and handmade products, reinforcing the importance of supporting regional industries for both health and economic sustainability.
4. Provided students and faculty with practical exposure to food production environments, improving understanding of quality, sourcing, and community-based nutrition practices.
5. Reinforced the university’s role in community engagement and sustainable development initiatives within the Kurdistan Region.
6. Encouraged future opportunities for academic–industry partnerships in nutrition, food safety, and public health education.
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