Empowering the Next Generation on Celiac disease and Gluten sensitivity 

On April 28, 2026, the Nutrition and Dietetics Department at Tishk International University  officially inaugurated a specialized 6-week training course. This intensive program is designed to provide students with advanced expertise in specialized dietary needs, starting with a deep dive into gluten-free health.

The opening ceremony was led by Ms. Alla Fars, who welcomed the participants Including Prof. Dr. Faiq H.S. Hussain Dean of Applied Science Faculty, Dr. Yaseen Galali and Dr. Pary Ameer and she highlighted the department’s commitment to equipping students and participants with “culinary medicine” skills that are increasingly vital in today’s healthcare and food industry.

Week 1: Gluten-Free Culinary Art and Nutrition

The first session of the course featured distinguished guest speaker Dr. Amjad Booya, who led a comprehensive workshop on Gluten-Free Culinary Art and Nutrition. His session combined clinical nutritional science with the practical art of preparing safe, nutritious, and  education about Celiac disease and Gluten sensitivity.

Week Session Speaker Core Focus
Week 1 Dr. Amjad Booya Gluten-Free Culinary Art and Nutrition
Timeline 6-Week Duration Progressive Skill Building in Specialized Diets

Bridging Science and the Kitchen

During the session, students explored the complexities of gluten-related disorders and the nutritional challenges of a gluten-free lifestyle. Dr. Amjad demonstrated how culinary techniques can be used to ensure that dietary restrictions do not compromise taste or nutritional value.

Concept Educational Approach Outcome
Culinary Art Hands-on techniques for gluten-free preparation Mastery of gluten-free food textures and safety
Nutritional Science Analyzing the nutrient density of gluten-free alternatives Ability to design balanced specialized meal plans

Departmental Commitment to Excellence

This training course reflects the ongoing vision of the Nutrition and Dietetics Department to:

  • Provide specialized clinical training that meets modern market demands.

  • Integrate culinary skills with nutritional therapy for better patient outcomes.

  • Foster a culture of expertise led by departmental leadership and renowned guest speakers.

The launch was a resounding success, providing a unique competitive edge in the field of dietetics.