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 OverView
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food analysis
cereal technology
adsorption of organic pollutant
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 Research Intersets:
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food analysis
cereal technology
adsorption of organic pollutants
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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 | 2019 | | 2 | MASTER DEGREE | University of Jordan | Nutrition and Food Science | 2012 | | 3 | BACHELOR'S DEGREE | University of Jordan | Nutrition and Food Science | 2001 |
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 Experiences
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Academic Experience:
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Administrative Experience:
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 2002 -2006 :Production Manager,Jawad Modern Bakeries,Jordan.
2001 -2002 :Production engineer,National Dairy Company,Jordan.
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 Publications
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1- The role of surface hydroperoxyl copper (I) in degradation of Congo
red pollutant using copper oxide composites ,International Journal of Environmental Science and Technology, 2024,Vol. 2024,no. 1.
2- 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. 2023.
3- Physicochemical and microbiological properties of Arabic flatbread
produced from wild natural sour starters ,Food Bioscience, 2023,Vol. 53,no. 2023.
4- 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. 22,no. 2022.
5- Competitive extraction of Li, Na, K, Mg and Ca ions from acidified
aqueous solutions into chloroform layer containing diluted alkyl
phosphates ,Journal of Colloid and Interface Science, 2020,Vol. 587,no. 2021.
6- Cyclamen persicum Tuber Extracts Against Bacteria and Candida Species ,Journal of Pure and Applied Microbiology, 2019,Vol. 13,no. 1.
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 University Courses Taught
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1- Food Biotechnology.
2- Food Technology.
3- Nutrition Through Life Cycle.
4- Nutritional Assessment.
5- Principle of Food Science.
6- Food Education and preparation.
7- Food Analysis.
8- Food Engineering.
9- Fat and Oil Technology.
10- Cereal Technology.
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* production condition for ripend cheese (Pecorino)Good Manufacture Practice and improve.
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 Refrences
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Prof. Dr. Prof. Dr Mohammed Saleh .-University of Jordan ,misaleh@ju.edu.jo.
Prof. Dr. Prof. Dr. Ayed Shaker Amr-University of Jordan ,ayedamr@ju.edu.jo.
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