Dr. Amin N. Olaimat is an Associate Professor of Food Safety and Hygiene, and is currently working as Vice-Dean of Scientific Research Deanship at the Hashemite University, Jordan. Olaimat completed his Ph.D. in Food Science from the University of Manitoba in Canada and obtained his BSc. and MSc. degrees from the Jordan University of Science and Technology. Olaimat has a remarkable research profile, where he published more than 105 peer-reviewed papers that addressed many aspects of food safety and microbiology and published in the most renowned international journals of food microbiology and safety. Olaimat has participated in 30 conferences and has three published book chapters. His research is mainly focused on the food safety issues of traditional foods common in the Mediterranean area, and he utilized medicinal plants and natural preservatives to control foodborne pathogens and bacterial antibiotic resistance. Further, Olaimat is actively involved in conducting research with investigators in Jordan, the United Arab Emirates, Pakistan, Canada, the United States, and several other countries. Olaimat has also a good citation record, where his publications have been cited 4300 times, with an H-index of 30 and an i10-index of 64 according to Google Scholar, and he has been featured among the World’s Top 2% Most Influential Scientists (Single Year) List in 2022 and 2023, created by Stanford University.
Prof. Murad A. Al-Holy graduated with Bachelor’s and Master’s degrees in Nutrition and Food Technology from the University of Jordan and got his PhD from the Department of Food Science and Human Nutrition at Washington State University in 2003. He is currently a Professor of Food Microbiology and Dean of the Faculty of Applied Medical Sciences at the Hashemite University. He has received several awards and scholarships; most importantly, the Fulbright scholarship and the Abdulhameed Shuman Foundation award for the most distinguished researcher in the Arab world. He has almost 100 publications with more than 3500 citations and an h-index of 28 (Scopus, 15 December 2023). .
Dr. Hafiz Muhammad Shahbaz is an Assistant Professor at the
Department of Food Science & Human Nutrition, University of Veterinary
& Animal Science. He completed hi
Ph.D. in Food Technology from Kyungpook National University in South
Korea, supported by a fully-funded scholarship granted by the Korean
Government. Then he served as a Postdoctoral Researcher at the Food Processing
Lab, Yonsei University. He authored over 51 peer-reviewed scientific papers in
renowned international journals within the subject category of Food Science and
five book chapters. He was also honored to receive the prestigious Tanner Award
from the Institute of Food Technologists (IFT), United States. His primary
focus includes Food Processing Technology, with a special emphasis on
non-thermal processing technologies like High-Pressure Processing (HPP), Pulsed
Electric Fields (PEF), UV processing, Cold plasma, Microwave heating, and other
advanced food processing techniques.
Mahmoud Abu-Ghoush is a Professor at the Department of
Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences. He has been
the former Dean of Applied Medical Sciences College at the Hashemite
University, Jordan, since 2017. He completed his Ph.D. in Food Chemistry, Food
Safety and Processing, and undertook a minor in Nutrition in 2003 from Kansas
State University, USA. He earned his B.Sc. in Nutrition and Food Science from
The University of Jordan in 1989 and his M.Sc. in Food Science from The
University of Jordan in 1992. From 2004 to 2020, he worked as a manager for
food quality control labs at the Ministry of Health, Jordan, from 1992 to 2000.
He has published more than 37 papers in reputable journals and has been serving
as an Editorial Board member of many scientific journals. He has extensive
experience in training in many fields including food production and processing,
product development, food safety, HACCP and ISO 22000, quality control, and
sensory analysis training programs. He also has much consultation experience in
many fields of food production problem detection, food safety and quality
control issues service, and food product development.
Anas Al-Nabulsi is a Professor at the
Department of Nutrition and Food Technology,
Jordan University of Science and Technology. He graduated in Nutrition
and Food Processing from the University of Jordan in 1993 and received an MSc
in Food Science from the University of Jordan in 1996, and a Ph.D. in Food
Microbiology and Safety from the University of Manitoba in 2006. He served as
Head of the Department of Nutrition and Food Technology from 2017 to 2018 and
Dean of the Deanship Of Student Affairs from 2018 to 2022. He served as
Assistant Dean at the Faculty of Agriculture from 2009 to 2011 and has been
Dean at the Faculty Of Agriculture since 2022. His research interests include
risk analysis and the evaluation of the safety of traditional foods, the
development, use, and evaluation of natural antimicrobials to enhance the
safety and extend the shelf-life of fresh food and processed food products, the
mechanism of action and resistance of antimicrobials and antibiotics, the
development of active packaging materials to delay spoilage and improve product
safety, the use of lactic acid bacteria as biological control agents to inhibit a
wide range of spoilage and foodborne pathogens, and bacterial stress response in
the food environment and its impact on the irradiation and thermal inactivation
of foodborne pathogens.
Tareq Ossaili is a Professor of Food Safety at the
Department of Clinical Nutrition and Dietetics, University of Sharjah, Sharjah,
UAE. He is also a professor at the Department of Nutrition and Food Technology,
Jordan University of Science and Technology, Irbid, Jordan. He is a member of the
AGYA. He joined AGYA to find more opportunities to develop and implement
innovative interdisciplinary research projects. Currently, he is working on
using nanoparticles, irradiation, and microwaves to inactivate pathogenic
microorganisms in food. His research focuses on the detection and inactivation
of pathogenic microorganisms in food using innovative techniques and the
assessment of food safety knowledge and practices of the local community.
Mutamed Ayyash joined UAEU in 2014 as an Assistant Professor of Food Science at the Department of Food Science. He was promoted to Associate Professor in 2019. He received a Doctor of Philosophy in Food Science from Victoria University, Australia, in 2013. His research interests focus on probiotics from indigenous sources, prebiotics, exopolysaccharides, fermented foods, dairy products (cheese and yogurt), probiotics and functional foods, probiotics and their impact on foodborne pathogens, and transforming traditional foods into healthy products.
Prof. Dr. Richard A. Holley is named Distinguished Professor
Emeritus at the University of Manitoba. He was a full professor since 1994 and
a distinguished professor since 2010, he led an internationally recognized
program in microbial ecology of foods, natural antimicrobials, and zoonotic
pathogens, attracting over $4 million in research funds and generating 245
refereed publications and popular articles, as well as a book. He also served
as department head and created the flagship Food 1000 course and produced
several short courses for health professionals. He is a member of the academic
advisory panel of the Canadian Food Inspection Agency and provides media
interviews on food safety. He also sits on international food security and food
safety committees and served in numerous leadership, editorial and adjudication
capacities, including Killam Prize panels. Throughout his career, Dr. Holley
received many distinctions, including a University Merit Award, a Science
Technology Award (Canadian Meat Council), a Ralph Campbell Outreach Award, and
the WJ Eva Award for Outstanding Research in Food from the Canadian Institute
of Food Science & Technology (CIFST). He is a fellow of the CIFST and the
International Union of Food Science & Technology.
