بروفيسور
جامعة الجزيرة
Total des années d'expérience :19 years, 10 Mois
تدريس طلاب الجامعة و اجاراء البحوث و الاشراف على بحوث طلاب البكالوريوس و الماجستير و الدكتوراه
9- I participated in the Fourteenth Water Technology Conference, IWTC 2010 Cairo, Egypt
Workshops:
Date: 05/2003 - 2010.
Location: Department of Food Science and Technology,
Faculty of Engineering and Technology,
Gezira University, P O Box 20, Wad Madani, Sudan.
2-Efficient Consumer Response, Wageningen, The Netherland, November 27-29, 2002
3- Aflatoxin, Khartoum, 2006
4- The organic contaminants, Wad-Medani, January, 2006.
Computer experience:
Windows, Win word, Word perfect, Windows Excel, Windows power point, Matlab, Autocad.
1-Innovation of Food Production Systems, Wageningen, The Netherland, November 14-16, 2002
8-Member of the University of Zalengi Adminstration Council from 1995-1997.
Date: 1989 - 1992
Location: Gezira State, Sudan.
Company Ministry of Agriculture, Administration of Agriculture extension.
Date: 08/1998 - 12/ 2001 Degree: Philosophy Doctorate (PhD), Food Science and Technology. Institution: Faculty of Engineering and Technology, Food Science and Technology University of Gezira, Sudan. Sponsor The German Academic Exchange Services (DAAD) -in-country scholarship. Thesis title: Chemical, Biochemical and Microbiological Studies on the Sudanese Fermented Sour Milk (Rob) Summary: The purpose of research was to assess the nutritional value of the traditionally fermented milk product of Sudan (Rob) . The study also included the isolation, identification and characterization of the lactic acid bacterial (LAB) strains and yeasts which are responsible for the fermentation of Rob. The study included production of Rob under controlled conditions using pure strains of LAB and yeast.
Date: 6/1993 - 7/1995 Degree: Master of Science in Food Science and Technology (MSc) Institution: Faculty of Engineering and Technology, Food Science and Technology University of Gezira, Sudan. Thesis title: Fenugreek Supplemented Baked-Product-Quality Aspects. Summary: The research focuses on the assessment of the nutritional value of fenugreek seeds which is known to have therapeutic value and many medicinal uses in Sudan. The study also included incorporating Fenugreek seeds in the (Kisra and Bread) baked products consumed largely as main staple foods by the Sudanese people, in order to enrich these products with fenugreek seeds flour, then evaluating the nutritional value of these supplemented baked.
Date: 12/1982 - 1/1989 Degree: B.Sc. (Honour) in Agricultural Sciences-major Food Science -Second class-division One. Institution: Faculty of Agricultural Sciences, Department of Food Science, University of Gezira, Sudan. Thesis title: Summary: The purpose of research was to evaluate the possibility of using locally -cultivated tomato verities for processing into various products. That was done via determining the physical and chemical properties of these tomato fruits, as well as producing tomato paste, ketchup and jam and evaluating their quality and human acceptance.