Chemical Profiles of Selected Jordanian Foods / SpringerBriefs in Molecular Science (PDF)

Moawiya A. Haddad holds a Ph.D. in Nutrition and Food Technology. He is an Associate Professor in the department of nutrition and food processing, Al-Balqa Applied University. He was the head of the department of nutrition and food technology between 2018-2021. he was the vice chairman of two Jordanian societies: Jordanian dietetic association and Jordanian society for sensory evaluation of food between 2016-2019. He gets a diploma in olive oil in 2019 from international olive council and participated as a member in Judging committee of Mario Solinas award. He taught many courses of food technology, food microbiology and food safety. He taught also dairy science and technology, cereal science and technology, meat science and technology and nutritional assessment. He published more than 55th articles in reputable and peer reviewed journals. He focuses chiefly on food traceability, product development, fermented dairy products quality and safety, and functional foods.



Mohammed I. Yamani had his Ph.D. from Berlin Free University, Germany, and has been professor of Food Microbiology and Hygiene and Quality Management Systems at the Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman-Jordan. He was Dean of the Faculty of Agriculture, and Head of the Amman Municipality Food Control Laboratories. He has taught, proposed, and directed academic activities work in different fields of food science and technology in three universities. He published tens of papers and articles in international refereed research periodicals and professional scientific periodicals and was the author of the book Hazard Analysis and Critical Control Point Generic Models for some Traditional Foods: A Manual for the Eastern Mediterranean Region published by World Health Organization. He was a professional member of the Institute of Food Technologists, the American Dairy Association, and the International Association for Food Protection. He had