Continuous Education Course Launch at the Environmental Research Center

Food Safety During Handling: Health and Environmental Risks, Causes of Contamination, and Sustainable Prevention and Control Strategies

The Environmental Research Center at the University of Mosul launched today a continuous education course entitled:

“Food Safety During Handling: Health and Environmental Risks, Causes of Contamination, and Sustainable Prevention and Control Strategies.”

The course aims to enhance scientific and professional awareness of food safety issues and promote sound health and environmental practices throughout food handling processes.

It focuses on identifying health and environmental risks associated with food handling, understanding the causes and pathways of food contamination, and exploring sustainable prevention and control strategies to protect public health and improve food quality and safety.

This initiative reflects the University of Mosul’s commitment to continuous education, professional capacity development, and strengthening the role of scientific knowledge in community service and sustainable development.

Relevant Sustainable Development Goals (SDGs):

* SDG 3: Good Health and Well-being.
* SDG 6: Clean Water and Sanitation.
* SDG 12: Responsible Consumption and Production.