Research Priorities of the School of Nutritional Sciences and Food Technology are as follows:

• Production, quality improvement, and analysis of the properties of oils and fats
• The impact of processes on quality improvement and detection of food adulteration
• Innovative methods for the production, processing, and packaging of food products
• Food health and safety
• Toxins and heavy metals in food from farm to consumer and their risk assessment
• Production of functional foods and their role in the prevention and treatment of common non-communicable diseases
• Study of the impact of nutritional factors on the incidence of common non-communicable diseases in the province
• Development and implementation of nutritional intervention programs aimed at reducing malnutrition in hospitals
• Design and implementation of comprehensive nutritional intervention programs for vulnerable groups
• Examination of the consumption patterns of various dietary supplements in the province