Dr. Mahmoud H. Abu Ghoush

Transcription

1 Dr. Mahmoud H. Abu Ghoush Hashemite University Phone # (O): Ex Jordan- Zarqa [email protected] P.O.Box Cell: or Area(s) of Specialization. Food Science/ Chemical, Physical and Sensory Evaluation of Foods/ Food Engineering/ Products Development / Extrusion processing, and Food safety, Life Span Nutrition/ Nutrition and Health. 1-Academic Record Ph.D. in Food Science, major, minor Human Nutrition Kansas State University, Manhattan, KS. USA. Dec Major Advisor: Dr. Thomas Herald. Dissertation title: Study effect of anti microbial agents and dough conditioners addition on the shelf life extension and quality improvement of bread as determined by infra red spectroscopy and texture analysis. MS. in Food Science. University of Jordan, Amman- Jordan. April 1992 Dissertation title: Effect of addition of yoghurt whey to cow s milk on curd formation and the effect of direct pasteurization of the curd on safety and quality of white brined cheese BS. In Nutrition and Food Science. University of Jordan, Jordan, Professional Experience The Hashemite University, Associate Professor Faculty of Allied Health Sciences- Nutrition and Dietetics Dep. Jan till now The Hashemite University, Assistant Professor Faculty of Allied Health Sciences- Nutrition and Dietetics Dep. Jan Teaching Instructional activities at the Hashemite University: Nutrition and Food Science Courses - Nutrition and Health. - Life span Nutrition. - Principle of Nutrition -Food Science. - Special Topics (Food Chemistry and Sensory evaluation). - Food Hygiene. 1

2 . - Food Preparation and Processing. - Seminar in Nutrition and Dietetics. - Applying computer in Nutrition and Dietetics. - Training in Food services and Management. Research Research in food products development and sensory evaluation (using Hydrocolloids and protein combinations in Mayonnaise, Beverage production, Ice cream, cakes, extruded products, chips, dairy products). Food products and Human Health Evaluate the effect of gums and proteins (whey protein concentrate, wheat protein...etc) in combination on the surface, emulsions properties, and Sensory properties of a fluid food system. Model, identify, and predict the surface properties of a protein-gum interactions using a fuzzy clustering model. Kansas State University, Manhattan, Kansas. Sep Dec Department of Animal Science and Industry Teaching Assistant: Lectured segments of physical Method of Food Analysis Course and Food Chemistry Course. Manage and coordinate laboratories, which included planning experiments, educational materials, and supervising actual experiments and exams. Research Assistant: Campus assistant Sanitarian. Health and Safety Department. Kansas State University. Manhattan, KS (2003/2004). Evaluated Storage stability of Hot-dog by conducting Rheological, Chemical, and Sensory testing. Evaluated Mayonnaise stability with Hydrocolloids by using Bohlin viscometer. Studying the functional properties (Emulsification properties, Foaming properties and Surface tension) of Different proteins (Wheat, Whey and Casein) and Hydrocolloids interactions by carrying out physical, Chemical and Sensory testing testing. Studying the quality improvement and shelf life-extension of Flat bread by using Hydrocolloids. Conducted research on characterization of soy protein fractions from selected genotypes grow under different environmental conditions to develop and improve soy functional properties by carrying out Physical and Chemical analysis. Conducted research on evaluation different types of Breakfast Cereal by using Texture analysis, and sensory testing. Conducted research on improving the quality of French vanilla ice cream. Conducted research on improving the quality of Angle cake. 2

3 Food Quality Controls Labs Ministry of Health/ Aqaba-Jordan Food Lab Engineer and Manager: ( ) Control the labs work and employees to achieve our goal in control the quality of different Food imported to my country. Chemical, Physical, Sensory and Microbiological analysis of different types of food. Jordan Dairy Company Amman- Jordan Production Manager: ( ) Supervised and managed production line different processed cheese types. Organized and Quality Control of the production. Developed new types of Cheese. Worked with marketing to identify issues related to company consumers and retailers. Production Engineer Supervised and managed production line of yogurt production and quality control. Worked with marketing to identify issues related to company consumers and retailers. University of Jordan/ Amman-Jordan Dept. of Nutrition and Food Technology Teaching Assistant ( ) Organized and assisted in food processing courses. Research Assistant: ( ) Conducted and Assisted in Research related to Sensory, Chemical and Microbial Quality of white brined Cheese. Assisted in research related to extraction of vitamins and minerals from kidneys, bones and livers. Assisted in research related to extraction of oxalates from different plants such as Spanish. 3- Research Interests Research in food products development (using Hydrocolloids and protein combinations in Mayonnaise, Beverage production). Evaluate the effect of gums and proteins (whey protein concentrate, wheat protein...etc) in combination on the surface, and emulsions properties of a fluid food system. Model, identify, and predict the surface properties of a protein-gum interactions using a fuzzy clustering model. Research in food engineering, Extrusion, rheology, food microstructure imaging, structure-texture relationships. Develop a rapid and reliable estimation method using techniques such as near-infrared spectroscopy (NIRS) and imaging to study the characteristics of food products. 3

4 4-Skills Using Twin screw extruder in extruded products production Test and analyze the viscosity of different foods by using Bohlin viscometer. Test and analyze the rheological properties of foods by using Texture Analyzer. Test and analyze the Sensory properties of different food products (consumer testing, QDA..etc). Test and analyze the Color of different foods products by using Hunter Lab Colorimeter. Test and analyze the functional properties (Emulsification properties, Foaming properties and Surface tension) of different proteins (Wheat, Whey and Casein) and Hydrocolloids interactions by using spectrophotometer and tensiometer. Test and analyze the micro and macro elements by using atomic absorption spectrophotometer. Test and analyze the rheological properties of the dough and bread by using Farinograph, Mixograph, Extensiograph, Alveograph, Amylograph, falling number, Rapid visco analyzer, Texture analyzer. Detect of beef, pork antigens by using ELISA. Using Electrophoresis to detect different soy protein fractions. Develop a rapid and reliable estimation method using techniques such as near-infrared spectroscopy (NIRS) and imaging to study the characteristics of bread and cereal products. 5-Short Courses Extrusion In Food processing (2008, Kansas state University, USA) Teaching online (The Hashemite University, 2009) Parasite detection in fish (1995) Using ELISA in food quality control (1993) 6- Meetings Abu-Ghoush, M., Alavi S., Adhikari, K., and Plattner, B Oral presentation. Physical, Nutritional and Sensory Evaluation Of A Novel Extrusion - Cooked Lentil Analog Product. International food Congress: Novel Approach in Food Industry proceeding. NAFI May Turkey-Izmir. pp Abu Ghoush, M AACC meeting. Comparative study of egg white protein and egg alternatives used in an angel food cake system. Oral Presentation. San Antonio, TX/USA. Abu Ghoush, M AACC meeting. Formulation and Evaluation of Wheat Protein-Based Beverages. World Grain Summit. Poster Paper Presented. San Fransisco/USA. 4

5 7-Selected Publications: Abu Ghoush, M., Herald, T., Dowell, F., Xie, F, Aramouni, F., and Madl, R Effect Of Preservatives Addition On The Shelf Life Extensions And Quality Of Flat Bread As Determined By Near Infrared Spectroscopy And Texture Analysis. International Journal of Food Science and Technology, 43, Abu Ghoush, M., Herald, T., Dowell, F. and Xie, F Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy. International Journal of Food Science and Technology, 43, Abu Ghoush, M., Samhouri, M., and AL-Holy, M Formulation and Fuzzy Modeling of Emulsion Stability and Viscosity of a Gum-Protein Emulsifier in a Model Mayonnaise System. Journal of Food Engineering, 84, Herald, T., Aramouni, F., and Abu Ghoush, M Comparison study of egg yolks and egg alternatives in french vanilla ice cream. Journal of Texture Studies. 39, Samhouri, M., Abu Ghoush, M. Yaseen, E., and Herald, T Fuzzy Clustering modeling and evaluation of surface interactions and emulsions of selected whey protein combined to iota carragenan and gum Arabic solution. Journal of Food Engineering, 91:10 17 Al-Holy, M., Lin, M., Abu-Ghoush, M., and Rasco, B Thermal resistance, growth pattern and inactivation of Enterobactor sakazakii in powder and reconstituted infant formula milk. Journal of Food Safety 29, Herald, T., Abu Ghoush, M., and Aramouni, F Physical and Sensory Properties of Egg Yolk and Egg Yolk Substitutes in a Model Mayonnaise System. Journal of Texture Studies 40, , Wiley Periodicals, Inc. Abu Ghoush, M., Samhouri, M. Yaseen, E., and Herald, T Fuzzy Clustering modeling and evaluation of surface interactions and emulsions of selected wheat protein combined to iota carragenan and gum Arabic solution. Journal of Food Process Engineering. 33: Abu Ghoush, M. Herald, T., and Aramouni, F Comparison study of egg white protein and egg alternatives used in angle food cake system. Journal of Food Processing and Preservation T. J. Herald, F.M. Aramouni, and Mahmoud Abughoush Evaluation of Egg Replacers in a Yellow Cake System. Emirates J. Food Agricultural. 22(5): Liu, Shaowei., Alavi, Sajid., and Abu Ghoush Mahmoud, Extruded Moringa Leaf Oat Flour Snacks: Physical, Nutritional and Sensory Properties. International Journal of Food Properties. 14: Publisher: Taylor & Francis 5

6 Fadi M. Aramouni and Mahmoud H. Abu Ghoush Physicochemical and sensory characteristics of no-bake wheat-soy snack bars. Journal of the Science of Food and Agriculture. 91(15), pp Funded Projects Fuzzy Identification and Modeling of a common caffeine - containing beverages consumption on blood pressure. The Hashemite University (2007). Formulation and evaluation of whey protein isolate-carboxymethylcellulose complex as an emulsifier in protein based beverages. The Hashemite University (2004). 10- Proposal submitted Fuzzy Identification and Modeling of a common caffeine - containing beverages consumption on blood pressure. The Hashemite University (2007). Formulation and evaluation of whey protein isolate- carboxymethylcellulose complex as an emulsifier in protein based beverages. The Hashemite University (2004). Quality improvement and shelf life extension life of Arabic Flat bread, Kansas Wheat commission (2001). The effect of environmental conditions on different soy genotypes grown in Kansas, Soy protein commission (2001). 11- Contribution to the Hashemite University Activities and Food Science Food Safety Committee Chairman (The Hashemite University, ). Lectures about food safety/ Training/ Food services employees (The Hashemite University, 2006). Committee member of Collage committees (Library, Seminars organization, University elections, ). Organization committee member/ First scientific day/ Allied and Health Science Collage (2006). Writing several topics about nutrition and food safety in local news paper and magazine (Alrai, Agricultural Engineering Magazine). 12- Referee In a Peer Reviewed Journals and Patent evaluator Served as a reviewer in the peer reviewed Journal Journal of International Journal of Food Science and Technology". Served as a reviewer in the peer reviewed Journal Journal of Food Chemistry" Journal Served as a reviewer in the peer reviewed Journal Journal of Textural Studies". 6

7 Served as a reviewer in the peer reviewed Journal Journal of Cereal Science". Served as a reviewer in the peer reviewed Journal Journal of Food Quality". Served as a reviewer in the peer reviewed Journal Journal of Dirasat. Served as a reviewer in the peer reviewed Journal Journal of Food Engineering. Served as evaluator for a patent (Ministry of Industry and Trade, 2009) Served as a reviewer in Abdl Hamid Shoman Funding proposals, Honors and Awards Fulbright Post doctor scholarship/ Kansas State University (2008). ConAgra Internship/ Kansas State University (2003) I. C. C Scholarship, Kansas State University (2001). Graduate studies scholarship granted by The Hashemite University. Amman- Jordan, Graduate studies scholarship granted by the Deanship of graduate studies. University of Jordan. Amman- Jordan, Mango Scholarship for Graduate study and research ( ). King Hussein Royal Scholarship for 4 years ( ). 14. Workshops and Consultation Food Safety and HACCP (Zarqa, 2010) Physical, Chemical and Microbial analysis of foods (Omman, Muscat, 2010). Food Safety (The Hashemite University, 2006) Lectures about food safety/ Training/ Food services employees (The Hashemite University, 2006). 15- Computer Skills Systems: Microsoft office, SAS. Blackboard teaching, Delight, Adobe Phptoshop. Blackboard, Tigrity online teaching 16- Extracurricular Activities Professional American Association of Cereal Chemistry. Protein division student representative division American Association of Cereal Chemistry (AACC) Member Institute of Food Technology (IFT)- Membership, Agriculture Engineer Association Membership present. Food Science club council member, Kansas State University (2001). Phi Tau Sigma of food Science-KSU- Membership ( ) Nominated for the AACC-Protein division representative elections (2001). 7

8 Personal Soccer. Swimming. Reading. 16-References Herald, Thomas J. Professor, Research leader USDA Grain Marketing and Production Research Grain Quality and Structure Research Unit 1515 College Ave. Manhattan, KS Phone: (785) Fax: (785) Aramouni, Fadi M. Professor Animal Sciences & Industry 216D Call Hall Manhattan, KS Phone: (785) Fax: (785) MacRitchie, Finlay Professor Grain Science & Industry 1 Waters Hall Manhattan, KS Phone: (785) Fax: (785) [email protected] or [email protected] Alavi, Sajid Associate Professor WA 51 Manhattan, KS Phone: Fax: [email protected] Al-Holy,Murad Associate Professor The Hashemite University/ Jordan Faculty of Allied Health Sciences Department of Clinical Nutrition and Dietetics Phone: , ex [email protected] 8

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