King Abdulaziz University, represented by the Faculty of Human Sciences and Design, signed a cooperation agreement with Azka Foods Agricultural Company to strengthen academic, research, and training collaboration in the fields of food, nutrition, and sustainability. The agreement also aims to link scientific knowledge with the needs of the local market, in line with the objectives of Saudi Vision 2030.

Representing the university at the signing was the Dean of the Faculty of Human Sciences and Design, Prof. Nahla bint Mahmoud Qahwaji, while Mr. Ahmed Zaki Abdulaziz Kamel, founder and CEO of Azka Foods Agricultural Company, represented the company. Through this cooperation, both parties seek to align academic outcomes with professional practices in the agricultural and food production sector.

Under the agreement, the two sides will work to promote community awareness of health and nutrition, support projects documenting Saudi food heritage in coordination with relevant entities, and provide a stimulating educational and practical environment for students through innovation challenges related to sustainability. The agreement also supports the exchange of scientific and practical expertise between specialists from both sides to develop academic and advisory content.

Areas of cooperation include providing training opportunities for university students in the company’s key departments, such as quality laboratories, production, and supply chains. They also include designing specialized educational and professional programs in sustainable nutrition, food regulations, and food safety systems, in addition to engaging students in the “Azka Market” initiative as part of community service programs and the promotion of healthy practices.

Joint research projects will also be carried out under the agreement, covering shelf-life testing, sensory evaluation, environmental impact studies, and the nutritional value of products. Both parties will coordinate participation in specialized conferences, seminars, and exhibitions, as well as the presentation of students’ scientific posters, contributing to the improvement and development of food products based on precise scientific standards and criteria.