Live online course · Professional development
Food-to-Food Fortification for Sustainable Diets
From Nutrition Need to Prototype
By LiveGreen Academy in collaboration with Nutrition Foundation of Pakistan (NFP)
- Dates
- 26–30 October 2026 · Monday–Friday
- Time
- 7:00–9:00 PM Pakistan Standard Time (UTC+5)
- Format
- Live online · Five interactive sessions
- Learning time
- 10 contact hours · 600 minutes
Course purpose
From a nutrition need to a defensible prototype concept
This course takes a nutrition-led path from a real-world population need to a culturally appropriate, affordable, sustainable food-to-food fortified prototype concept. Learners work with food-composition data, estimate nutrient contribution, and assess whether a proposed idea is feasible in its context.
Basic nutrition knowledge is recommended. Advanced food-engineering expertise is not required. The course develops a nutrition-informed concept; it is not an industrial manufacturing qualification.
By the end, learners can
- Define a population-specific nutrition problem and objective using relevant evidence.
- Select and justify an appropriate food vehicle and nutrient-rich food-based fortifying ingredients.
- Locate and use food-composition data to estimate nutrient contributions in a formulation and realistic serving.
- Integrate culture, values, affordability, suitability, sustainability, resources, constraints, and opportunities into product-development decisions.
- Develop and critically appraise a nutrition-informed, context-specific food-to-food fortified prototype, refine and present a prototype portfolio, and identify further validation needs.
Presenter
Prof. Dr. Rubina Hakeem
RDN, FAND
The programme is delivered by LiveGreen Academy in collaboration with the Nutrition Foundation of Pakistan.
Five interactive sessions
A structured path from context to review
Each session runs from 7:00–9:00 PM PKT. Learner activities and formative assessment are embedded throughout; a multiple-choice-question (MCQ) summative assessment follows each session.
- 01
Monday, 26 October · 7:00–9:00 PM PKT
Nutrition Need & Context
Core concepts of food-to-food fortification, nutrition needs, and contextual considerations.
Learner activity: Learners define their target population and identify its nutrition needs, using the population context to frame a real-world problem.
Interactive learning · Embedded formative assessment · MCQ assessment after session
- 02
Tuesday, 27 October · 7:00–9:00 PM PKT
Food Strategy & Ingredients
Nutrition objectives, food vehicles, and nutrient-rich food-based fortifying ingredients.
Learner activity: Learners define a nutrition objective and identify suitable food vehicles and fortifying ingredients for that objective.
Interactive learning · Embedded formative assessment · MCQ assessment after session
- 03
Wednesday, 28 October · 7:00–9:00 PM PKT
Food-Composition Data
Finding and using food-composition data for preliminary formulation and nutrient estimation.
Learner activity: Learners formulate three food-to-food fortification products and estimate how each may provide required nutrients, including consideration of a realistic serving.
Interactive learning · Embedded formative assessment · MCQ assessment after session
- 04
Thursday, 29 October · 7:00–9:00 PM PKT
Context & Feasibility
Culture, practicality, affordability, sustainability, and feasibility in product decisions.
Learner activity: Learners evaluate their three concepts using an online culinary-expert opinion survey and AI-assisted evaluation, considering contextual constraints and opportunities.
Interactive learning · Embedded formative assessment · MCQ assessment after session
- 05
Friday, 30 October · 7:00–9:00 PM PKT
Prototype Review
Refinement, limitations, responsible interpretation, and next steps.
Learner activity: Learners modify prototypes in light of feedback and observations, then prepare a summary report and future plans, including further validation needs.
Interactive learning · Embedded formative assessment · MCQ assessment after session
Who should attend
For professionals and emerging practitioners
This course is designed for people working or learning across nutrition, public health, education, food systems, and research.
- Dietitians and nutrition professionals
- Public-health practitioners
- Food and nutrition science students
- Educators
- NGO and food-system professionals
- Early-career researchers
Learning boundaries
A concept-development course—not a manufacturing qualification
The course focuses on nutrition objectives, ingredient choices, preliminary nutrient estimates, context, and feasibility. It does not include industrial food engineering, laboratory validation, shelf-life testing, regulatory approval, or commercial scale-up.
Testing and validation needs are discussed so learners can identify what further work a prototype concept would require before any real-world use.
Continuing education information
Approved for 10 CPEUs
This course is approved for 10 CPEUs by the Commission on Dietetic Registration (CDR), Academy of Nutrition and Dietetics (USA). Contact the Academy for details on completion requirements and claiming CPE credit.
Fees & registration
Choose the applicable course fee
Registration closes 20 October 2026. The early-bird deadline is 15 October 2026.
Full fee
PKR 10,000
Early Bird / NFP Members
PKR 8,000
Early-bird deadline: 15 October 2026
Group Registration
PKR 5,000
Contact the Academy for group conditions.
Register online
The registration form opens through Google Forms and requires Google sign-in. If you cannot access it, contact the Academy for assistance.
Open registration formView the WhatsApp group invitation. Joining is subject to the group invitation; access is not automatic or guaranteed.
Scan or open to register
Food-to-food fortification · October 2026
Questions about the course?
Contact LiveGreen Academy about registration, group conditions, CPE credit, or course participation.