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Prof Ayman El-Anany | Food | Best Researcher Award

Prof.Dr. of food Science,Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt, Egypt

Prof. Ayman Mohamed Mohamed El-Anany is a well-established researcher in Food Chemistry and Nutrition, with significant contributions to food safety, nutrition, and health-related food technology. His research is well-published and cited, demonstrating academic excellence. His work has practical applications that benefit society, making him a strong candidate for a Best Researcher Award

Publication Profile
scopus

Education :

Ph.D. in Biochemistry, Cairo University (1999–2004).Thesis: “Biochemical studies on improving the quality of fried oils”,M.Sc. in Food Science and Technology, Menoufiya University (1995–1999).Thesis: “Nutritional and Technological Studies on Some Weaning Food”,B.Sc. in Food Science and Technology, Menoufiya University (1995),Accumulated Score: Very Good

Experience :

Courses Taught:Food Chemistry,Clinical Nutrition,Food Safety,Biochemistry,Metabolism,Quality Management Systems (ISO 9001, 22000),HACCP, GMP, GAPs, GSPs.

SKILLS:

Food Quality Control & Safety,HACCP Systems & GMP Implementation,Analytical & Microbiological Methods for Food Products,Freezing of Fruits & Vegetables (Clemson University, USA),Food Safety System Implementation (ISO 22000, BRC, GMP),Total Quality Management (TQM),Food Chemistry & Nutrition Research.

Publication :

Farag, R. S. & El-Anany, A. M. (2006). Improving the quality of fried oils by using different filter aids. Journal of the Science of Food and Agriculture, 86(13), 2228-2240. (Impact Factor: 3.638)El-Anany, A. M. (2007). Nutritional, Biochemical, and Histopathological studies on Jojoba meal protein isolate. Brazilian Journal of Food Technology, 10(3), 198-204. (Impact Factor: 0.1757),El-Anany, A. M. & Ali, R. F. M. (2013). Biochemical and Histopathological effects of various levels of Pomposia (Syzygium cumini) fruit juice as a natural antioxidant on rat health. Journal of Food Science and Technology, 50(3), 487-495. (Impact Factor: 2.701),El-Anany, A. M. (2015). Nutritional composition, antinutritional factors, bioactive compounds, and antioxidant activity of guava seeds (Psidium Myrtaceae) as affected by roasting processes. Journal of Food Science and Technology, 52(4), 2175-2183. (Impact Factor: 2.701),El-Anany, A. M. & Ali, R. F. M. (2016). Hypolipidemic and hypocholesterolemic effect of roselle (Hibiscus sabdariffa L.) seeds. (Further details available upon request)

conclusion:

Prof. El-Anany’s strong research record, academic leadership, and contributions to food science and nutrition make him a strong contender for the Best Researcher Award.Strengthening aspects like funding visibility, patents, leadership in international organizations, and public engagement can further enhance his award candidacy.

 

 

 

Ayman El-Anany | Food | Best Researcher Award

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