MIRPUR, April 30, 2026 — A one-day workshop titled “Olive: Health Utility, Nutrition Value, and Sustainable Food Systems” was organized by the Department of Human Nutrition and Dietetics and the Department of Microbiology , MUST.

The event was sponsored by the Olive Oil Scale-Up Project team and presided over by Prof. Dr. Faisal Riaz, Dean, Faculty of Health and Medical Sciences (FHMS).

Key Sessions:
Muhammad Arabi Awan, Scientific Officer & Head of Agronomy, OliveCulture Scale-Up, presented an “Introduction to Olive Culture Scale-Up & Pakistan Olive Sector Scenario,” highlighting the current status and potential of olive cultivation in Pakistan.

Dr. Muhammad Numan, Head of Quality and Sensory, OliveCulture Scale-Up, delivered a detailed talk on the “Nutraceutical Benefits, and Quality & Sensory Evaluation of Olive Oil,” emphasizing evidence-based health advantages and standards for quality assessment.

Participation:
All Heads of Departments under FHMS and a large number of students actively participated in the workshop. Prof. Dr. Zafar Iqbal, Dean, Faculty of Social Sciences,Dr.Khaleeq sahib, Dr.Zahid sahib ,Dr.Mohsin Zafar sahib also attended the event.

Closing Ceremony:
At the conclusion, Prof. Dr. Faisal Riaz presented commemorative shields to the guest speakers in recognition of their contributions. Subsequently, the HoDs of FHMS, along with the guest speakers, distributed certificates of participation to the students.

Speaking on the occasion, organizers stated that the workshop aims to promote the rational use of olive oil in the community to prevent and manage diseases, thereby contributing to reduced disease risk and improved public health outcomes in the future.

The workshop underscored the role of olives in sustainable food systems and their growing importance in clinical nutrition and preventive healthcare.