Bureau Report
Karachi, June 1, 2026: Hamdard University organized an impressive and informative “Food Products Display Activity” under the Department of Applied Sciences, Food Science & Technology Program, Faculty of Engineering Sciences & Technology, where students showcased innovative, nutritious, and research-based functional food products, earning great appreciation from attendees.
More than 50 students participated in the exhibition and demonstrated their creativity and scientific expertise by presenting unique food products developed from agricultural byproducts and locally available raw materials. The activity aimed to provide young food scientists with practical exposure, promote food research, and introduce innovative solutions for converting agricultural waste into valuable and healthy food products.
The exhibition featured a wide range of functional foods, including functional beverages, bakery products, confectionery items, jams, squashes, healthy snacks, gluten-free products, fruit-based food items, and several other nutrient-rich products. These products were designed to promote healthy eating habits, improve nutrition, and contribute toward the development of a sustainable food system.
Distinguished academicians, educationists, industry experts, and representatives from various institutions attended the event and visited the students’ stalls. The guests highly appreciated the students’ hard work, research capabilities, creativity, and professional presentation skills. Experts also shared valuable suggestions regarding product improvement, packaging, taste enhancement, marketing strategies, and commercial potential.
Several projects presented during the exhibition reflected strong potential for future food startups and entrepreneurship opportunities. Many students successfully transformed agricultural waste and byproducts into innovative, eco-friendly, and nutritious food products, which could play an important role in the future growth of Pakistan’s food sector.
Faculty members emphasized the importance of strong collaboration between educational institutions, the food industry, research organizations, and funding bodies to help transform students’ innovative ideas and research projects into practical and commercial ventures. They expressed hope that future industrial partnerships, research grants, and institutional support would further encourage young researchers to improve their products according to international standards and market demands.
The event not only provided students with valuable hands-on experience but also significantly enhanced their technical, communication, and research skills. The exhibition clearly demonstrated that young food scientists can play a vital role in promoting food security, healthy nutrition, and sustainable development through innovation and scientific research.
At the conclusion of the event, students and organizers expressed special gratitude to the Chairman of the Department of Applied Sciences and the Dean of the Faculty of Engineering Sciences & Technology for their continuous guidance, support, and encouragement, which made this successful academic and research activity possible.
The successful exhibition proved to be a positive step toward strengthening industrial linkages, promoting research collaborations, and encouraging entrepreneurial trends among youth, ultimately contributing to the development of Pakistan’s food industry.
