Week 3 of Gluten-free baking techniques Brownie edition
On Wednesday, May 13, 2026, In continuation of scientific activities at Tishk International University, the Department of Nutrition and Dietetics successfully organized the third week of its ongoing training course entitled “Gluten- Free Culinary Arts and Nutrition“. The session was organized and led by Dr. Pary Ameer, Head of the Nutrition and Dietetics Department, along with Ms. Amani Tahsin, Assistant Lecturer, and Ms. Alla Faris, Research Assistant, featuring Assistant Prof. Dr. Yaseen Galali as the expert trainer.
The Importance for the participants
The primary objective of this week’s session was to provide comprehensive insights and practical knowledge regarding advanced baking techniques using alternative culinary ingredients instead of traditional wheat based products. The training course commenced with an engaging theoretical presentation tailored for the participants, which included both university students and staff members. The lecture thoroughly explained the intricacies of gluten free baking and explored the application of diverse modern dietary methodologies. Crucially, the presentation highlighted the functional health benefits of gluten free alternatives, explicitly detailing their profound positive effects on gut health and the preservation of the intestinal barrier for individuals suffering from gluten sensitivity and celiac disease a dietary focus that has increasingly become a major global health trend.
Practical baking Session
Following the theoretical briefing, the course transitioned into a highly interactive, on practical session. Under the direct guidance of Dr. Yaseen Galali attendees actively learned the specialized skills required to prepare and bake premium gluten free brownies. The training course’s third week concluded with great success, leaving participants fully equipped with the practical tools necessary to adapt culinary practices to meet specialized nutritional and health needs.
Department mission
This initiative reflects the core mission of the Department of Nutrition and Dietetics at Tishk International University, which remains dedicated to promoting public health and nutritional science through rigorous academic programs, research, and practical community workshops aimed at addressing modern dietary challenges.
Keywords: Gluten-free, Brownies, Nutrition and Dietetics, Gut Health, Celiac Disease, TIU.
