Dr. Ahmed El Minshawy, Acting President of Assiut University, praised the important productive, research and scientific role played by the Faculty of Agriculture at the level of university faculties, whose role is extended to serve the surrounding community and its members through its various production units and research laboratories aimed at continuous improvement of all products according to scientific and research foundations, and provide those products through the faculty’s outlets, including the gluten-free bakery and the dairy products factory, emphasizing the university administration keenness to permanently support and develop it, with providing all means of financial and logistic support in order to maintain the faculty’s leadership and mission, and increase its production capabilities while maintaining its scientific and research position.
This comes during his inspection tour at the Faculty of Agriculture, which begins by following up the production process and the work flow in the gluten-free bakery, which is the first bakery dedicated to gluten intolerance patients in Upper Egypt. He is accompanied by Dr. Adel Mahmoud, Dean of the Faculty of Agriculture, Dr. Adel Tammam, Vice Dean for Education and Student Affairs and the scientific supervisor of the dairy products factory, and the scientific supervisors of the bakery; Dr. Mokhles Ahmed, and Dr. Safaa Abdel Hamid.
Dr. Adel Mahmoud clarifies that the bakery is under supervision of the Faculty of Agriculture in cooperation with the Clinical Nutrition Unit at the Children University Hospital, which provides a specific type of gluten-free baked goods at low prices instead of traveling to Cairo to buy gluten-free products, which include bread, pizza, pasta, and other products at low prices suitable for all groups, which makes the gluten intolerance patient not feel that he is missing foods or products he prefers to eat. 
Dr. Adel Mahmoud has pointed out that the university president has inspected the dairy products factory, which provides dairy and all its products such as yogurt, cream and others, and made them available to all university employees, including faculty staff members, employees and students through the various outlets in the faculty, directing to the importance of increasing the productive capacity in the various sectors of the faculty, as well as maximizing the utilization of all available resources in the faculty, which contributes to enhancing its capabilities.