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 OverView
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Dr. Khaled Al-Marazeeq specializes in food science and technology and has the rank of Assistant Professor in the Department of Nutrition and Food Processing at Al-Huson University College / Al-Balqa Applied University. My research interests are in the field of cereals processing and its products, meat processing and its products, as well as food analysis. I do a lot of research in the field of food science.
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 Research Intersets:
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Cereal and cereal products processing
Meat and meat products processing
Food analysis
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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 | Food science and technology | 2014 | | 2 | MASTER DEGREE | University of Jordan | nutrition and food technology | 2008 | | 3 | BACHELOR'S DEGREE | University of Baghdad | food processing | 2001 |
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 Experiences
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Academic Experience:
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 2020 -Current :assistant prof.,Al-Balqa Applied University,Jordan.
2015 -2020 :Full-Time Lecturer,Al-Balqa Applied University,Jordan.
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Administrative Experience:
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 2008 -2015 :Head Miller of Juwaidah Mill,Jordan Silos and Supply General Company,Jordan.
2002 -2005 :Food Quality Controller,Al-Nemeh Company-Siniora Al-Qudes,Jordan.
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 Publications
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1- Effects of aqueous cactus (Opuntia ficus-indica (L.) Mill.) cladodes extract on wheat dough and pan bread quality characteristics ,Discover Food, 2024,Vol. 4,no. 175.
2- Improving food safety compliance of potential employees
through a novel model of knowledge, attitude, commitment,
and practice ,Journal of Food science, 2024,Vol. 89,no. 12.
3- Severe depression association with the addiction to fast food and smartphones in Jordanians: a cross?sectional study ,Discover Food, 2024,Vol. 4,no. 168.
4- Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies ,Frontiers in Sustainable Food Systems, 2024,Vol. 8,no. 1445206.
5- Investigating chemical, antioxidant, and sensory properties of chocolate fortified with cactus stems powder , Frontiers in Sustainable Food Systems, 2023,Vol. 7,no. 1204403.
6- Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients ,Journal of the Saudi Society of Agricultural Sciences, 2023,Vol. 22,no. 7.
7- The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers , Food Science and Technology, 2023,Vol. 43,no. 1.
8- Use of Enzymatic Preparations to Improve the Productivity and Quality of Olive Oil ,Jordan Journal of Agricultural Sciences, 2021,Vol. 17,no. 4.
9- Butom (Pistacia palaestina, Boiss) fruit and its extracted oil functional characteristics ,Rivista Italiana delle Sostanze Grasse , 2021,Vol. 99,no. 1.
10- The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics , Cereal Chemistry, 2019,Vol. 96,no. 5.
11- Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate
Fortified with Wheat Germ ,Advance Journal of Food Science and Technology, 2018,Vol. 14,no. 3.
12- Characterization and Sensory Evaluation of Pomegranate Molasses
Fortified with Wheat Germ ,Advance Journal of Food Science and Technology, 2017,Vol. 13,no. 4.
13- Chemical Characteristic and Sensory Evaluation
of Biscuit Enriched with Wheat Germ and the
Effect of Storage Time on the Sensory
Properties for this Product ,Food and Nutrition Sciences, 2017,Vol. 8,no. 2.
14- BIOLOGICAL ACTIVITIES OF OLIVE LEAVES EXTRACT FROM NABALI BALADI VARIETY AGAINST LIPID AND PROTEIN OXIDATION ,INTERNATIONAL JOURNAL OF BIOLOGY AND BIOTECHNOLOGY, 2016,Vol. 13,no. 2.
15- Evaluation of the Shelf Life of Packaged
Roast Beef and Some Treatments
for Its Extension ,Food and Nutrition Sciences, 2016,Vol. 7,no. 3.
16- Effect of Nitrite Substitution with Olive Leaves Extract on Color and
Sensory Properties of Beef Mortadella ,Journal of Agricultural Science, 2015,Vol. 7,no. 12.
17- EVALUATION OF SOME SENSORY PROPERTIES
AND COOKING LOSS OF DIFFERENT BURGER
FORMULATIONS ,Italian Journal of Food Science, 2010,Vol. 22,no. 2.
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 University Courses Taught
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1- Food Analysis.
2- Food Safety and Hygiene.
3- Food Quality Control.
4- Nutrition Counseling and Food Preparation.
5- Instrumental Food Analysis.
6- Food Technology.
7- Fats and Oil Processing.
8- Cereal Technology.
9- Meat and Meat Products Technology.
10- Seminar in Nutrition and Food Processing.
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* Lecturer at the scientific conference held by the Agricultural Engineers Association under the title ?Smart Food?.
* Raising awareness and educating the local community about food science, food health and safety, and safe health practices.
* Lecturer at the scientific conference held by the Syndicate of Agricultural Engineers under the title Functional Food.
* Spreading the culture of sensory evaluation of food among members of the local community as one of the methods of examining food and its quality.
* Participating lecturer in the virtual international scientific symposium entitled Positive and negative health aspects of consuming grains and their products.
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 Refrences
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Prof. Dr. Mohammad Ismail Saleh-The University of Jordan ,misaleh@ju.edu.jo.
Prof. Dr. Celia Rodriguez Perez-Granada University ,celiarp@ugr.es.
Prof. Dr. Khalid Mohammad Al-Ismail-The University of Jordan ,kh.Ismail@ju.edu.jo.
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