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Faculty members

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MOHAMED GADALLAH ELSAYED GADALLAH

College
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Personal data

  • 0163016229
  • mg.gadallah@qu.edu.sa
  • Desktop watches
  • : 13:15:16 - 14:16:35
  • : 09:00:00 - 22:00:00
  • : 09:00:00 - 22:00:00
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Scientific qualifications

  • PhD in general specialization: Food Science and Technology Specialization: Cereal Technology and Products - Faculty of Agriculture, Ain Shams University in partnership with Hannover University - Germany
  • Master in General Specialization: Food Science and Technology Specialization: Food Industries - Faculty of Agriculture - Ain Shams University
  • Bachelor of Agricultural Sciences - Food Industry Specialization - Faculty of Agriculture - Ain Shams University

Research interests

  • Gluten-free food manufacturing
  • Cereal Technologies and Products
  • Production of breads and baked goods containing functional active compounds
  • Food quality and safety
  • Analyzing the chemical composition of grains and legumes
  • Parameters that increase the shelf life of bakery products
  • Utilizing Food Processing Byproducts in Food Manufacturing
  • Studying the role of different optimizers on the quality of baked goods

Published research

  • Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. (2011-01-01)
  • Formulations and quality characterization of gluten-free Egyptian balady flat bread (2013-01-01)
  • Impact of partial replacement of wheat flour with sorghum or chickpea flours on rheological properties of composite blends (2017-01-01)
  • The antibacterial effect of mango seed kernel powder in minced beef during refrigerated storage (2011-01-01)
  • Effect of different milling processes on Egyptian wheat flour properties and pan bread quality (2013-01-01)
  • Rheological, organoleptical and quality characteristics of gluten-free rice cakes formulated with sorghum and germinated chickpea flours (2017-01-01)
  • Phytochemicals, antioxidant activity and quality properties of fibre enriched cookies incorporated with orange peel powder (2021-01-01)
  • Characteristics of desert vegetation along four transects in the aridenvironment of southern Egypt (2016-01-01)
  • Organoleptic, antioxidant activity and microbial aspects of functional biscuit formulated with date fruit fibers grown in Qassim Region (2023-01-01)
  • Quality properties of Kishk (a dried fermented cereal-milk mixture) prepared from different raw materials (2019-01-01)
  • Anti-obesity effects of formulated biscuits supplemented with date's fiber; agro-waste products used as a potent functional Food (2022-01-01)
  • Quality characteristics of sponge cake and biscuit prepared using composite flour (2015-01-01)
  • Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes (2024-01-01)
  • Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality (2012-01-01)
  • Implementation of HACCP plan for the production of Egyptian kishk (a traditional fermented cereal-milk mixture) (2016-01-01)
  • Value addition on nutritional and sensory properties of biscuit using desert truffle (Terfezia claveryi) powder (2016-01-01)

Teaching materials

  • Food Processing (1): Cereals 323 FSNU for Sixth Year Undergraduate Students
  • Fundamentals of Food Science and Human Nutrition 251 FSNU for undergraduate students
  • Foundations of Food Processing 221 FSNU for undergraduate students
  • Food Establishment Management 107 MGMT for undergraduate students
  • Co-op 456 FSNU for undergraduate level 7 students
  • Special Studies in Food and Nutrition 455 FSNU for undergraduate students
  • Cereal Technology 423 FSHN for Master's students
  • 544 FSHN Cereal Technology and Products for Master's Students
  • FSHN 523 Sensory and Rheological Qualities of Foods for Master's Degree Students
  • 511 FSHN Scientific Research Methods for Master's Students

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