Assistant Professor
King Saud University
Total years of experience :22 years, 0 Months
At KSU my work is mainly focused in the development, implementation, publication and management of research and projects involving individual work and multidisciplinary teams of researchers. I have direct responsibility of managing staff at various levels of technical experience and academic qualification including undergraduate/post graduate students, research technicians, post-doctoral researchers and consultants. As a PMP (uncertified), I was mainly responsible for the technical, financial, managerial and scientific part of the projects as well as training of junior researchers. Other project management tasks include working with multiple suppliers, university and research centres across Middle East and Europe as a part of research or sample analysis collaboration. As such it has necessitated effective communication strategies, working to strict deadlines, monitoring/reporting of progress, development of problem solving capabilities and effecting corrective measures to keep projects on time and within budget. Activities have also included the writing of competitive peer reviewed project proposals that have been successfully funded both as academic and industry based projects; as well as writing of periodical technical and financial reports. I have been involved in additional marketing roles include working close with dairy manufacturing companies across Middle East to adopt the new developed product which is the fruit of these projects. Other academic activities are also involved including teaching student of different levels (undergraduate and post graduate students) and member of various committees in the department.
Orient students to the work environment to increase student’s opportunity to job markets through;
1. Organize orientation programs for students.
2. Expand the number of certified food factories.
3. Prepare skills list for each factory.
4. Prepare guidance handouts for corporative education program.
5. Prepare scientific program for orientation course and select lecturers.
6. Evaluate previous programs and student’s outcomes.
• Design and manage project work plan and budget.
• Discuss research proposal and idea with all selected project participants.
• Guide team work during experiments and provide technical support.
• Write manuscripts for publications and contribute in conferences.
• Write periodical technical and financial reports.
• Dealing with funding institutes.
Main duties:
• Identify amino acid sequences and peptide masses using the expasy (Expert Protein Analysis System) proteomics server of the Swiss Institute Bioinformatics.
• Sufficient knowledge to modify, develop, run and provide troubleshooting of HPLC, FPLC and GC methods as well as mobile phase preparation.
• Maintaining good housekeeping, follow safe and good laboratory practice (GLP) and biological and chemical safety regulations (GOSHH) as well as risk assessment.
• Sufficient knowledge on protein characterization, quantification, detection (wavelength), degree of hydrolysis, preparation, isolation and precipitation especially milk proteins. Good background in enzymeology especially trypsin, chemotrypsin, pepsin and lipases.
• Sufficient knowledge to prepare, pack and separate protein on gel filtration (size exclusion) as well as their fraction collection.
• Give training and demonstration on HPLC and FPLC to PhD and MSc. students within the school.
• Cholesterol extraction and ACE determination
Responsible for the development, record and commercialisation of new and existing products to meet customer needs. Specific roles were to 1/ make sure that product recipe, raw material, quality, specifications, health claims complied with local and codex regulation; 2/ make sure that new products production fit existing plants or new equipments are required; 3/ organise tasting trails (sensory evaluation) within or outside the factory to ensure the most adequate product and ingredients; 4/ lead small team of professionals; 5/ prioritise projects according to the business needs; 6/ meet local and international suppliers.
PhD Thesis title: The Effect of Casein Hydrolysate Formed by Trypsin or Bifidobacterium animalis subsp. lactis (Bb-12) Culture on Cholesterol and Angiotensin Converting Enzyme (ACE) Inhibition. Findings were; • Bifidobacterium animalis subsp. lactis or trypsin crude casein hydrolysates were found to have the ability to produce bioactive peptides to reduce cholesterol level and regulate blood pressure in vitro to varying degree depending on their degree on hydrolysis. • Fractions after size exclusion of crude casein hydrolysate with trypsin were found to possess higher ACE-inhibitory activity than whole crude casein; these fractions containing bioactive peptides can be later isolated and added to certain food products. • Several ACE-inhibitory peptides were identified using HPLC-MS; many of them have Phe (F), Trp (W), Tyr (Y), Arg (R), Lys (K) or Pro (P) at their ultimate C-terminal position, making them a possible candidate for ACE-inhibitory activity.
MSc. Dissertation title: Flavour development of Halloumi cheese by the use of different lipases. Findings: • Halloumi flavour development was well linked to the lipase type, holding time, enzyme concentration and fat degradation level that made the cheese acceptable or objectionable. • Halloumi flavour development is dependent also on such other factors as the amount of fat, cultures used, ripening temperature and length of ripening, etc. • The highest stretchability level (65-70 cm) of Halloumi cheese was found with cheeses produced from Jersey & Guernsey milk with 10% starter culture at pH 5.65-5.68 (Acidity 0.27-0.28%).
Selected modules attended in BSc: Food chemistry, Dairy chemistry, food microbiology, Food processing, Dairy microbiology, Meat technology, Quality control, Beard and pastry technology, Biotechnology, Biochemistry, Human nutrition, Cheese processing & fermentation, Food analysis.