Capital University symposium issues nine recommendations on food security

Capital University held a World Food Day symposium on the future of food and nutrition under climate change and artificial intelligence, issuing nine recommendations.

• The Faculty of Nutrition Sciences organized the symposium with the National Committee for Nutrition Sciences under the patronage of university president El-Sayed Qandil.
• Its nine recommendations urged expanding fermentation and precision fermentation technologies for innovative, sustainable food sources.
• The symposium called for unifying Arabic and regulatory definitions of cell-cultured and precision-fermented foods with clear licensing frameworks.
• It also urged a national food and nutrition strategy, lower greenhouse gas emissions, renewable energy use, and climate-resistant crops.