Seminar About: "The Nutritional Value of Palm Oil and Its Food Applications"

The Faculty of Nutrition Science at Helwan University organized a seminar on the nutritional value of palm oil and its food applications on Thursday, October 24, 2024, under the sponsorship of Professor Dr. El-Sayed Qandil, President of Helwan University, and Professor Dr. Walid El-Serrogy, Vice President for Community Service and Environmental Development, and supervised by Professor Dr. Naeem Rabeh, Dean of the faculty.

The seminar featured presentations by Mr. Ahmed Ibrahim, Deputy Regional Director (North Africa) of the Malaysian Palm Oil Council, and Dr. Marwa Abdel Karim, Senior Researcher at the Department of Special Foods and Nutrition at the Food Technology Research Institute – Agricultural Research Center.

The event was attended by a group of members from the faculty, as well as representatives from the Regional Center for Food and Feed, the National Nutrition Institute, teaching assistants, and faculty students.

The seminar addressed several key themes, focusing on the nutritional value of palm oil through a comprehensive overview of its content, including vitamins, minerals, and fatty acids, highlighting its importance as a vital source of energy and fat-soluble vitamins.

Discussions also explored the various health benefits of palm oil, particularly its role in supporting heart health, strengthening the immune system, and its cosmetic benefits for skin and hair. Additionally, the seminar highlighted its diverse applications in the food industry, from the production of vegetable oils and margarine to a wide range of processed food products.

The primary goal of the seminar was to raise nutritional awareness among participants regarding the value of palm oil and its importance in a healthy diet. It also aimed to encourage students and researchers to explore further health and industrial applications of this vital product, contributing to the development of this sector in Egypt.