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Author Topic: UVAS Granted Diploma Accreditation in Food Safety  (Read 614 times)

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UVAS Granted Diploma Accreditation in Food Safety
« on: July 28, 2013, 09:22:59 AM »
UVAS Granted Diploma Accreditation in Food Safety
Lahore: Royal Environmental and Health Institute of Scotland (REHIS), UK, has granted accreditation to Postgraduate Diploma in Food Safety and Controls of the Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences (UVAS) Lahore.
According to a press release issued on Wednesday, a European Union delegation, comprising Riccardo Rossi, Roshan Ara and Bruno Valanzuolo, presented the REHIS accreditation certificate to UVAS Vice-Chancellor Prof Dr Talat Naseer Pasha and Department In-Charge Dr Muhammad Nasir at a ceremony arranged by the European Union-funded Trade Related Technical Assistance (TRTA-II) Program and UVAS at a local hotel. Officials from the Punjab Food Authority, University of Agriculture Faisalabad and Pakistan Consumer Association were also present.

The UVAS is offering this diploma with the support of the EU-funded TRTA programme and United Nations Industrial Development Organisation (UNIDO) to train and produce professionals for development, implementation and auditing of the food safety and controls in the country. On the occasion, the EU officials also gave away certificates to the participants of a pedagogical training for the postgraduate diploma instructors. They also presented food inspection kits to the university officials. Addressing the certificate-awarding ceremony, Bruno and Riccardo Rossi appreciated the university's efforts for food safety and congratulated the Department of Food Science and Human Nutrition on achieving an unconditional accreditation from Royal Environmental Health Institute. The Vice-Chancellor thanked the European Union and the UNIDO for supporting the training and academic programmes of UVAS. He said the food safety diploma course will help develop Pakistan's capacity to meet the global food safety and quality requirements and enhance the competitiveness of food products. The news.
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