School of Nutrition Sciences & Food Technology (SNFST)
History of SNFST
In 1961, the Cabinet of Iran approved the establishment of “The Groceries and Nutrition Institute of Iran”, and its affiliated college as an independent body related to the Ministry of Health. In 1964, the regulatory rules of the institute were approved by the then called “Melli University” (National University). The basic goal of establishing such an institute was to determine the national nutrition policies based on investigations and researches. Later in 1976, the Ex-parliament approved the establishment of “National Nutrition and Food Technology Research Institute”. In line with this, in 1977, its affiliated college was renamed to “the School of Nutrition and Food Industry”. Until 1986, the institute was affiliated to the Ex-Ministry of Health, and after simultaneously with establishing Shahid Beheshti University of Medical Sciences (SBMU), it affiliated to the SBMU.
In 1991, the Islamic Parliament of Iran and Guardian Council ratified “National Nutrition and Food Technology Research Institute” as the SBMU NNFTRI was officially approved to be a scientific and research institute with financial independence and legal personality affiliated to SBMU. The institute includes a school called “The School of Nutrition Sciences and Food Technology”.
Vision
To become
- One of the most prestigious scientific and research institutes world wild
- The major scientific and research bodies in national food and nutrition system
- Reference in food and nutrition science
Keep moving
- Based on IT (Information Technology)
- With assistance of developed human resources
Mission
- To identify nutritional issues and challenges, including their causes in different age, sociological and geographical categories.
- To provide evidence informed document for helping policy makers and planners in order to provide people nutritional needs, and ensuring national health and development.
- To train high caliber professionals and experts needed to advance science, design, planning and management of the technical, scientific and executive sectors in the area of food production, process and consumption, and population health.
- To create adequate and continuous public awareness regarding healthy eating habits and patterns.
- To assess food system in Iran in order to achieve sustainable food and nutrition security.