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 OverView
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hold PhD Degree in Food Science and Technology; has more than 25 years working experience including extensive experience with UN, INGOs, SCOs and CBOs. Assiduous, outcomes focused, self-starter and excels in complex environment. Have a scientific background engaged with practical technical expertise, interacting with people from a wide range of disciplines across all levels to achieve efficient results. Ability of building partnerships and have excellent communication, organizational and coordination skills. Have demonstrated senior level in practical industry and have a reputation for achieving results. Recipient of several commendation letters.
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 Research Intersets:
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Non thermal food preservation techniques
Food waste utilization
Food products value chain development
Application of green economy in food manufacturing
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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 & Tecnology | 2022 | | 2 | MASTER DEGREE | University of Jordan | Food Science & Tecnology | 2015 | | 3 | BACHELOR'S DEGREE | University of Baghdad | Food Tecnology | 1998 |
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 Experiences
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Academic Experience:
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 2022 -2023 :Part-time lecturer,The University of Jordan,Jordan.
2005 -2023 :lab technician,The University of Jordan,Jordan.
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Administrative Experience:
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 2004 -2005 :Production manager,Arabian Development for Food Industries Co,Jordan.
2002 -2004 :Head of Quality Control Section,Shafa Food Industries Co,Jordan.
2000 -2002 :Head of Quality Control, Research and Development Section,Gulf Food Products Co,Jordan.
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 Publications
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1- Non-thermal shelf-life extension of fresh hummus by high hydrostatic pressure and refrigerated storage ,Discover Food, 2025,Vol. 5,no. 111.
2- Development of Functional Jelly Gums Using Blueberry Concentrate and Honey: Physicochemical and Sensory Analysis ,Processes , 2025,Vol. ,no. .
3- Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract ,Foods, 2025,Vol. ,no. .
4- Storage Stability and Sensory Properties of Raha Sweet Colored
with Crude and Purified Red Grape Anthocyanins and Synthetic
Food Colorant ,foods, 2024,Vol. 13,no. 1.
5- Chemical and Functional Properties of Mahlab Tree (Prunus mahaleb) Exudate Gum ,Jordan Journal of Agricultural Sciences, 2023,Vol. 19,no. 4.
6- Lethality of high hydrostatic pressure processing on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in low salt white brined cheese: D-value. ,International Dairy Journal, 2023,Vol. 143,no. 1.
7- Physicochemical and microbiological properties of Arabic flatbread
produced from wild natural sour starters ,Food Bioscience, 2023,Vol. 53,no. 1.
8- Extraction of Anthocyanins from Black Grape By-Products and Improving Their Stability Using Cobalt(II) Complexation
,Preventive Nutrition and Food Science , 2022,Vol. 27,no. 4.
9- Simultaneous Determination of B1, B2, B3, B6, B9, and B12
Vitamins in Premix and Fortified Flour Using HPLC/DAD:
Effect of Detection Wavelength ,Journal of Food Quality, 2022,Vol. 2022,no. 1.
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 University Courses Taught
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1- Field training.
2- Seminar.
3- Cereal Technology - Diploma.
4- Dairy Processing - Diploma.
5- Fat & Oils Processing- Diploma.
6- Principles of food science.
7- Fopod Analysis.
8- Fopod Technology.
9- Principles of food engineering.
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* Training on principles and application of food safety as per ISO22000:2018.
* Auditing according to Halal certification requrements.
* Chairman of Food Science &Technology Society-Jordan.
* Development of training curriculum for Vocational training Corporation.
* Board Treasurer Jordanian Society for Sensory Evaluation of Food.
* Membership of the Organizing Committee of the Olive and Rural Womens Products Festival.
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 Refrences
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Prof. Dr. Prof. Dr. Muhannad Akash-University of Jordan ,makash@ju.edu.jo.
Prof. Dr. Prof. Dr Mohammed Saleh .-University of Jordan ,misaleh@ju.edu.jo.
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