Department of Food Engineering and Nutrition Science (FENS)

State University of Bangladesh (SUB)

The Department of Food Engineering and Nutrition Science (FENS), State University of Bangladesh (SUB), successfully celebrated World Food Day 2026 on 3 November 2026 with great enthusiasm and active participation from faculty members, distinguished guests, and students. The celebration was organized under the theme “Innovate Today, Nourish Tomorrow,” highlighting the importance of innovation, sustainable food systems, food security, and nutrition in addressing global food challenges.

The programme was also attended by Prof. K. S. Sarwar Uddin Ahmed, PhD, Pro Vice Chancellor, and Dr. Ahmed Hussain, Registrar, whose presence added significance to the celebration. The programme commenced with a welcome speech by Dr. Farzana Sultana Bari, Chairman of FENS, who warmly welcomed the distinguished guests, faculty members, and students. The event was graced by Sajia Mehjabeen, Global Technical Adviser for Nutrition at Concern Worldwide, who brings over 20 years of experience in humanitarian assistance and international development.

A major highlight of the programme was the Innovative Food Exhibition, organized under the supervision of Dr. Mohammad Shamim Hossain, Md. Shazzad Hossain, and Tanjim Ahmed, where FENS students actively engaged in developing and presenting their own innovative food products. The exhibition featured a diverse range of creative and research-oriented products, demonstrating students' practical knowledge, research capabilities, product development skills, and entrepreneurial potential. It also provided an excellent platform for students to apply their academic knowledge to develop nutritious, value-added, and sustainable food products.

The exhibited products were evaluated by a panel of judges to recognize students' creativity, innovation, product quality, and presentation. Following the evaluation, the top 3 performers were awarded crests, while 3 additional participants received consolation prizes in recognition of their efforts and innovative contributions.

The programme was coordinated with the valuable contributions of Dr. Farzana Sultana Bari, alongside other faculty members and organizers. The cultural segment, arranged under the supervision of Dr. Shoma Devi, added vibrancy to the celebration through enthusiastic student performances, reflecting the creativity, talents, and collaborative spirit of the FENS community.

The programme concluded with a vote of thanks delivered by Prof. Dr. Muhammad Shafiur Rahman, expressing gratitude to the distinguished guests, university administration, faculty members, students, and organizers for their valuable contributions and active participation.

Overall, World Food Day 2026 was celebrated successfully, providing students with an opportunity to demonstrate their innovative capabilities while promoting awareness of food security, nutrition, and sustainable food systems. The event reinforced the department's commitment to academic excellence, practical learning, research, and innovation in food science and technology.

SDG 2: Zero Hunger, SDG 4: Quality Education, SDG 9: Industry, Innovation, and Infrastructure, SDG 12: Responsible Consumption and Production & SDG 17: Partnerships for the Goals