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Prof. صدام شحادة جميل العوايشة
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A dedicated and accomplished professor in Food Science and Nutrition with over [20] years of experience in academic teaching, research, and industry collaboration. Expertise in [Food Safety, hygiene, and Analysis, Functional and medicinal Foods, Food Technology], with a strong record of published research and successful student mentorship. Passionate about advancing the field of nutrition through innovation and education
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PROFESSOR
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FACULTY OF AGRICULTURAL TECHNOLOGY
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https://www.bau.edu.jo/@sawaisheh
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 Major: Food Technology & Nutrition
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 Minor: Food Safety and Hygiene - Functional foods
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 sawaisheh@bau.edu.jo
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 3649
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 OverView
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As a result of my long and successful history in teaching, about 20 years, I believe that success in the teaching process depends on three crucial basic units, knowledge, critical thinking, and curiosity. These basic units have a permanent cyclical relationship. Knowledge helps us understand the world around us as well as ourselves, critical thinking gives us the ability to integrate and apply knowledge endlessly, and curiosity is the result of recognizing the limitations of current knowledge and drives us to acquire additional knowledge. I see my role as a teacher as one of imparting basic knowledge of food science and technology to students while developing their critical thinking skills through the application and collective discussion of theories and concepts related to the importance of food and its relevance to current human health, economics, and industry-related issues. As a teacher, I strive to instill a sense of curiosity in my students and challenge them to fill this void. I do this by setting a role model, meaning that I am constantly searching for knowledge - for myself, for them, and for the future. I demonstrate my critical thinking skills and share my curiosity towards unjustified or unexamined theories and concepts. As a teacher, I must use innovative teaching methods, respond enthusiastically to questions, and encourage our students to pursue knowledge with enthusiasm. In the case of international students who may be struggling with learning Arabic or English as a second language, I often tend to combine traditional textbook teaching with e-learning and audio-visual methods to ensure that the entire class develops the skills needed and absorbs the information presented to be successful in the future. Interacting with students outside the classroom is an integral part of the teaching process. In addition to office hours, I encourage students to visit when they have the opportunity, to discuss issues relevant to the course and their future university or graduation. I also encourage students to contact me via email, which is a particularly useful communication tool for students who work full-time or may travel extensively.
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 Research Intersets:
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Evaluation of safety (microbial and chemical) and quality standards of various food and beverage products, with emphasis on the use of modern technologies and strategies to control and improve these factors.
Replacing synthetic food additives (antimicrobials and antioxidants) with safe and natural alternatives in dairy, meat, bakery and cereal products.
Design and development of new value-added food and beverage products, and functional foods and beverages in particular aimed at preventing and alleviating chronic diseases caused by modern life, such as cancer, diabetes, obesity, coronary heart disease and osteoporosis.
Application of nanotechnology in the development of new value-added foods and beverages.
Design and development of new value-added cereal food products for consumers with special nutritional needs, such as celiac disease patients and phenylketonuria patients.
Current research activities
Evaluation of microbial and chemical safety and quality standards of various food products, such as baby food, meat, poultry, processed foods, juices, beverages and water products. (5 funded projects, 10 publications)
Replacing synthetic food additives (antimicrobials and antioxidants) with safe and natural plant extracts. (2 funded researches, 4 publications, 2 international conferences).
Screening of various organic and inorganic pollutant residues in foods and beverages, such as melamine, aflatoxin, growth hormones and antibiotic residues using LC-MS-MS, GC-MS, AAS and ELISA techniques.
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 Qualifications
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Degree
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University
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Specialization
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Graduation year
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| 1 | PHD | University of Jordan | Nutrition and Food Technology | 2003 | | 2 | MASTER DEGREE | University of Jordan | Nutrition and Food Technology | 1998 | | 3 | BACHELOR'S DEGREE | University of Jordan | Food Science and Nutrition | 1995 |
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