Talking about cancer is often done with restraint. With great sensitivity. But at the Faculty of Food Technology (FTA) of the Technical University of Moldova (UTM), a different path was chosen: one of knowledge, courage and hope—where science meets care for people, and nutrition becomes a loyal ally of life.
On the occasion of World Cancer Day, marked every year on February 4 at the initiative of the Union for International Cancer Control, FTA-UTM opened a meaningful dialogue through the scientific-practical event “Nutrition – a loyal ally in the prevention and management of oncological diseases.” It was a space of learning, empathy and hope, where every piece of information mattered and every voice was heard. Students, faculty members, nutritionists, doctors and members of the community came together in a shared effort to understand how daily choices can become a shield for health. It was more than an academic event—it was a gathering of people concerned with life, prevention and mutual support.
UTM Rector, Professor Viorel Bostan, PhD habil., emphasized the essential role of the university in health education, noting that such initiatives help strengthen lasting partnerships. “Our mission goes beyond the lecture halls. At UTM, we turn knowledge transfer into active engagement for the well-being and health of the community.”
He highlighted the social mission of the institution: “It is one of the three fundamental missions of a university, alongside transferring and generating knowledge—the way a university engages in social life and development. We treat this mission as a priority, just like the other two.”
A message just as warm and responsible came from the dean of FTA, Associate Professor Iurie Subotin, PhD, who spoke of training specialists in nutrition as an investment in the future. The three-year bachelor’s program “Public Nutrition Services” prepares professionals capable of responding to the challenges of modern society, demonstrating the strong link between research and community involvement.
This vision was further reinforced by the event’s organizer, Associate Professor Aurica Chirsanova, PhD, head of the Department of Food and Nutrition, who wished to inspire a hopeful spirit: “We want an event that is balanced and empathetic. There are things we can achieve together to strengthen this sense of power and responsibility in the face of challenges caused by oncological diseases. We are not alone in these challenges. Together, through education and solidarity, we reignite hope and build a shared shield against illness.”
The scientific contributions presented by students provided clear evidence that the younger generation deeply understands the responsibility of the profession they have chosen—from nutrition during oncological treatments to the role of plants, chlorophyll and natural products in supporting the body. Nicoleta Trinchineț and Diana Enișevschi analyzed how the body can be supported during chemotherapy, while Mihaela Volcovschi and Ion Mangâr explored the anti-inflammatory potential of wild plants. At the same time, Iana Cruceric, Daria Osipova and Daria Pelipețchi discussed the role of bee products in reducing oxidative stress.
With great clarity, Dr. habil. Rodica Siminiuc offered an evidence-based optimistic perspective, reminding participants that a significant portion of oncological diseases can be prevented: “Studies show that approximately 40% of oncological diseases can be prevented through proper nutrition, a healthy lifestyle and positive thinking. As specialists, we can form the link between food and people in the recovery period after chemo-radio-immuno or hormone therapies”—a powerful message that transforms prevention into an act of self-care.
The presence of specialists from the Oncology Institute—Liliana Prodan, head of the Medical Rehabilitation Service, psychologist Rodica Gutium, and nutritionist Maria Marinuța—provided an essential anchor in clinical reality. Alongside them, dedicated local producers such as Dmitrii Pliusciov (PAPA’S Greens), with the freshness of microgreens, and Inga Berdan, with naturally fermented “living” bread, demonstrated that health also has flavor. The Scientific Library of UTM enriched the event with a book exhibition that offered valuable resources for information and reflection.
The practical segment, led by Alexandr Cutia, a master’s student in “Restaurant Management and Nutrition,” turned theory into interactive culinary demonstrations, showing that health is built step by step, with care and awareness, and that nutritional management is a daily gesture of attention. “Nutrition is the loyal ally that restores our strength and teaches us that health begins, every day, on the plate.”
The context of the event was harmoniously complemented by UTM’s Scientific Library, which organized the book exhibition “Nutrition – a key factor in human health,” featuring specialized works on food psychology, dietary nutrition, natural medicine, the role of vitamins, detoxification processes and the use of natural resources. The exhibition aimed to promote healthy living and raise awareness of balanced nutrition as an essential element in preventing and supporting the management of oncological diseases, for the well-being of the community.
Through this event, FTA-UTM not only informed, but conveyed a profound message: we are not alone in the face of illness. Through education, solidarity and healthy choices, we can build a better future step by step. Because sometimes hope begins with the smallest things—with a balanced plate, accurate information and a community that has the courage to stand by those who need it.
