The Department of Pure Sciences at the Center for the Revival of Arab Scientific Heritage at the University of Baghdad has organized a workshop entitled (Food Industries in Heritage) in which the lecturer Zaid Ali Haddad from Al Ayen University delivered a research paper entitled (The Impact of Heritage on Food Industries) in which he talked about the impact of heritage in food industries from the nutritionally healthy side and its importance on the health and safety of the individual and community. He also addressed the mechanisms of development during the industrial revolution, which is historically attributed to the heritage and manufacturing habits inherited from ancient and Arab civilizations, especially as their peoples have a major role in, speaking about nutritional diseases and problems of newly processed foods that did not follow healthy manufacturing protocols as they were previously due to moving away from the rich heritage that we have in our habits and behaviors.
The second lecture was given by the lecturer Afaf Abdul Rahman, from the Environmental Research Center at the University of Technology, entitled (Food Industries in Heritage), in which she dealt with topics about food processing, starting with individual practices for the purpose of preserving food from one season to another as an integral part of the human struggle for survival and self-preservation, where man relied in his old daily food on sources available around him, such as hunting animals, fish and plant products in the surroundings, where the manufacturing processes began with discoveries related to solar drying to preserve grains from season to season, increase the storage capacity and other matters.
