ISLAMABAD, November 12, 2026: Quaid-i-Azam University (QAU) has become Pakistan’s first university to formally notify the use of fortified wheat flour across its campus food services, covering cafeterias, hostels, dhabas and staff mess facilities.
The decision was announced during a World Food Day seminar held on November 11 at QAU in collaboration with Nutrition International (NI) Pakistan.
The initiative aims to improve nutrition among students and staff while encouraging institutional demand for fortified wheat flour, which contains added essential vitamins and minerals.
Addressing the seminar, Nutrition International Pakistan Deputy Country Director Dr Irfanullah highlighted the economic and health consequences of micronutrient deficiencies, particularly their impact on children’s learning abilities, productivity and long-term earning potential.
Citing a cost-benefit analysis conducted by Nutrition International in Punjab, he said wheat flour fortification would increase retail prices by approximately 0.5%, equivalent to around $0.40 per person annually.
The analysis projected that investment in fortified wheat flour between 2027 and 2031 could prevent approximately 1,937 child deaths, 195,008 case-years of anaemia among women, 23,512 childhood anaemia cases and 13,117 neural tube defects.
According to the analysis, every dollar invested in wheat flour fortification could generate approximately $17 in health and economic benefits.
Dr Irfanullah also emphasised the role of universities in promoting healthier food choices through research, awareness and student engagement.
Speaking as chief guest, QAU Dean of Biological Sciences Professor Dr Rifat Nasim Malik stressed food safety and encouraged healthier eating habits, particularly the consumption of freshly prepared meals.
She also raised concerns about the potential health risks associated with certain plastic utensils and excessive consumption of processed foods.
QAU Director Estate Professor Dr Syed Sikandar Azam was acknowledged for leading the initiative, while several Nutrition International officials were recognised for supporting its implementation.
QAU and Nutrition International also agreed to approach the Higher Education Commission (HEC) to encourage other universities across Pakistan to introduce fortified wheat flour in campus food services.
The initiative forms part of Nutrition International’s wider efforts to address micronutrient deficiencies through large-scale food fortification.