From April 28 to June 15, 2026, The Department of Nutrition and Dietetics at Tishk International University officially concluded its comprehensive six week training course titled (Gluten-Free Culinary Art and Nutrition)  Running from April 28 to June 15, 2026, the program was meticulously designed to combine the science of  clinical nutrition and practical culinary skills. The entire course was organized and coordinated by a dedicated departmental team, including Dr. Pary Ameer, Head of the Nutrition and Dietetics Department, Ms. Amani Tahsin, Assistant Lecturer, Mr. Adam Jalal, Assistant Lecturer, and Ms. Alla Faris, Research Assistant. The initiative successfully drew a diverse group of university staff and students eager to specialize in restrictive dietary management.

Throughout the six weeks, the course offered an in depth exploration of gluten-free living, celiac disease, gluten sensitivity, and the critical aspects of gut health for celiac patients. To provide top tier training, the department brought together a distinguished panel of experts, academic professors, and clinical practitioners. The training sessions were delivered by Professor Dr. Amjad Booya, Assistant Professor Dr. Yaseen Galali, Dr. Pary Ameer, Dietitian Bushra Idrees, Dietitian Harez Taifour, and Research Assistant Alla Faris. Together, these instructors combined scientific lectures on gastrointestinal health with practical workshops, teaching participants how to analyze gluten-free ingredients and prepare safe, high quality meals.

The completion of this training course marks a significant milestone for the Department of Nutrition and Dietetics in its mission to promote public health and community wellness. By equipping participants with both theoretical knowledge and practical culinary techniques, the program has empowered a new group of students and staff to effectively support individuals managing gluten related disorders. Following the success of this course, the department looks forward to launching similar educational initiatives that address modern dietary challenges and promote healthier lifestyles across the community.

Keywords: Gluten-Free Culinary Art, Celiac Disease, Gluten Sensitivity, Nutrition and Dietetics, Training Course, TIU.