During August 1-4, 2022 the IOFS jointly with the Ministry of Agriculture of the Hashemite Kingdom of Jordan is conducting the “Capacity building program on nutrition value and food safety to promote ‘Gene to Fork’ modality in the OIC Member States. The course was designed to introduce participants to the principles of food safety requirements in the Cooperation Council for the Arab States of the Gulf (GSS), the role of digitalization in the food safety system, as well as to reflect on improving trade negotiation within the OIC Member States.
 
The event was inaugurated with opening speeches by the Deputy Minister of Agriculture of the Hashemite Kingdom of Jordan, HE Dr. Mahmoud Rabai and Director General of IOFS, HE Yerlan A. Baidaulet. Deputy Minister particularly emphasized importance and expediency of the workshop and welcomed all participants to Jordan. IOFS Director General during the opening remarks noticed that IOFS aims to establish cooperation between experts and eminent scientists to build technical assistance and improve knowledge development in OIC member states in food safety. This objective applies “from gene to fork” modality, information technologies and incorporates research and development programs, including the development of the methodological base to provide full traceability within the whole supply chain and creates healthy - friendly ecosystem.


 
The workshop incorporated experts and participants from 10 countries, such as Egypt, Jordan, Lebanon, Palestine, Qatar, Saudi Arabia, Sudan, the United Arab Emirates, and Spain, also from food safety authority such as Jordanian Food, and Drug Authority (JFDA), as well as the University of Jordan, Technological Science Academy, Islamic World Academy of Science, Royal Science Society. They widely discussed and presented advanced practices of food safety and healthy food traceability systems, quality assurance blockchain technologies in the food sector, and new approaches to food authenticity in MENA countries. The workshop program based on the “Gene to Fork modality” outlined the prospects of the access to safe and healthy food in the OIC geography through performing a value chain approach in the research and implementation activities, including synergy of science and data on natural resource use and environmental impacts.


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