ANNEX PUBLISHERS

Journal of Advancements in Food Technology

Editorial Board Member - JAFT

Mohamed Maarouf Ali Zeinhom

Associate Professor
Food Hygiene Department
Faculty of Veterinary Medicine
Beni-Suef University
Egypt
BIOGRAPHY:

Dr. Mohamed Maarouf Ali Zeinhom is an Associate professor of Food Hygiene at Faculty of Veterinary medicine, Beni-Suef University. He received his MS degree in Food science from Beni-Suef University, Egypt, and his Ph.D. from Beni-Suef University in collaboration with University of Guelph, ON, Canada. Currently, he is a visiting scholar at Washington State University. He received an award for best research in veterinary medical sciences from Beni-Suef University for the academic year 2013-2014.OMICS International Best Poster Award Awarded to Mohamed Maarouf Ali Zeinhom, Beni-Suef University, Egypt for Presenting the Poster entitled: Yogurt containing active probiotic bacteria exerts a protective effect against hyperlipidemia in rats at the 4th International Conference and Exhibition on Probiotics, Functional and Baby Foods. Held on November 03-05, 2015 in Valencia, Spain. The award has been attributed in recognition of research paper quality, novelty, and significance. His research interests are in the field of Food Microbiology, Biotechnology includes using Nano-biosensors for rapid detection of foodborne pathogens.

 







Other Editorial Board Members - JAFT

Yong He

Professor
College of Biosystems Engineering and Food Science
Zhejiang University

Ayman Abdel-Aziz Swelum

Department of Animal Production
College of Food and Agriculture Sciences
King Saud University
Saudi Arabia

Rosana Goldbeck

Assistant Professor
Department of Food Engineering
Universitat Autònoma de Barcelona (UAB)
Brazil

Shaddel Rezvan

Visting Scholar
Food Science and Technology Department
Rutgers University
USA

Seniz Karabiyikli

Associate Professor
Department of Food Engineering
Faculty of Engineering and Natural Science
Gaziosmanpasa University
Turkey

Şebnem Ozturkoglu Budak

Department of Dairy Technology
Faculty of Agriculture
University of Ankara
Turkey

Seyed Fakhreddin

Department of Seafood Processing
Faculty of Marine Sciences
Tarbiat Modares University
Iran

Soleiman Abbasi

Professor
Department of Food Science and Technology
Tarbiat Modares Univerity
Iran

Naim Deniz Ayaz

Professor
Department of Food Hygiene & Technology
Kirikkale University
Turkey

Osman Erkmen

Professor
Department of Food Engineering
University of Gaziantep
Turkey
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