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The Second National Problem-Oriented Event on Bread, with the approach of technology development and completion of the bread value chain, will be held on September 16 2026, hosted by the Research Institute of Food Science and Technology(RIFST) in Mashhad
Prof. Seyed Mohammad Ali Razavi, RIFST's President and Chair of , emphasized the necessity of utilizing the country's scientific and technological capacities to improve bread quality, stating: "As the primary food product in the household consumption basket, bread plays a strategic role in the country's food security. The development of this sector requires effective collaboration among universities, research centers, industry, knowledge-based companies, and executive organizations."
He added: "The Second National Problem-Oriented Event on Bread has been designed with the aim of identifying the challenges facing the bread industry and providing innovative and practical solutions. It seeks to create a platform for synergy among researchers, technologists, industrial stakeholders, and investors, while further facilitating technology development, commercialization of ideas, and completion of the bread value chain."
Referring to the main themes of the event, Prof. Razavi stated: "Key topics of the event include raw materials, improvers and additives, functional and novel breads, health-oriented traditional breads, bread production using whole wheat flour, the design and production of bread for patients with special dietary needs, resilience of the bread supply chain, improvement of consumption patterns, and reduction of waste throughout the bread value chain. These issues will be examined with the participation of experts and stakeholders in the field."
Prof. Razavi also expressed hope that the outcomes of the event would contribute to the development of practical solutions for improving bread quality, reducing waste, increasing productivity, and strengthening the country's food security.
Dr. Hossein Zamani, Scientific Secretary of the Second National Problem-Oriented Event on Bread, referring to the strong interest shown by researchers, students, knowledge-based companies, and stakeholders in the flour and bread industry in this event, stated: "In response to numerous requests from interested participants for additional time to complete and submit their ideas and technological proposals, the deadline for registration and submission has been extended to provide greater opportunities for participation."
In conclusion, Dr. Zamani invited all researchers, faculty members, students, knowledge-based companies, stakeholders in the flour and bread industry, and innovators to participate in this national event and contribute to technology development, improvement of bread quality, reduction of waste, and the realization of the country's food security.