Ali Al-Azzawi’s Post

"Excited to share that I've been awarded a Certificate of Excellence in Reviewing from the Asian Food Science Journal! 🏆 It's an honor to be recognized for my contributions to the peer-review process in the field of food science. Grateful for the opportunity to support the advancement of research and innovation in this important area. #PeerReview #FoodScience #ResearchExcellence"

🎓 Elevate your career with a BSc (Hons) in Food Science and Technology! 🌟 Join our program to gain hands-on experience, access cutting-edge research, and connect with industry leaders. Dive into this article by Society of Food Science and Technology to learn more about the exciting opportunities in this innovative field. Don't miss out! Full article 👇 https://lnkd.in/gDG7uEMg Like this post it you find it helpful, share with others. Like 👍 Comment 📝 and Share 📤 #sfst_uop #foodscienceandtechnology #foodscitech #foodscience #perafood #universityofperadeniya #articles

A research opportunity, "Food, Environment, Justice: The Impact of Traditional/Indigenous Foodways Around the World," is allowing students to examine food practices such as the Mediterranean diet. Offered through the Online Undergraduate Research Scholars program, students can learn and understand food systems and how to apply certain aspects to their local communities. Read more about the opportunity here:

Food Science

🌟 Groundbreaking Research in Food Science and Foodomics 🌟 🔗 Check out this insightful perspective article titled "Future trends in Food Science and Foodomics: a perspective view by the Editorial Team of Exploration of Foods and Foodomics" published in the Exploration of Foods and Foodomics journal. Read Full Article: https://lnkd.in/gkENJiZH 🚀 Key Highlights: - ✍️ Authored by the Editors-in-Chief and 30+ Editorial Board Members: This collaborative effort brings together a wealth of expertise and knowledge, making it a must-read for professionals and researchers in the food industry. 🧑🔬👩🔬 - 📈 Unparalleled Engagement: With over 1,000 views and 110+ downloads in just half a month since publication, this article has already become a go-to resource for the latest trends and discussions in food safety, authenticity, processing, and bioactivity. 📊📈 - 🌐️ Global Impact: The article addresses the challenges and complexities of the global market, sustainability, and the impact on our future, making it relevant to a worldwide audience. 🌍 🔍 What You'll Discover: - 🧪 Advanced analytical techniques in food nanotechnology. - 🌱 Green chemistry, circular economy, and sustainability in food production. - 🔎 The role of foodomics in food authentication and the impact on health. 📚 This article is not just a read; it's a compass guiding us through the future of food science. Don't miss out on this cutting-edge research that is shaping the way we think about food and health. 👉 Join the Conversation: - 💬 Share your thoughts on the article and its implications for the food industry. - 🔄 Engage with fellow professionals to discuss the future trends highlighted in the article. 🌟 Don't just read about the future of food science—be a part of it. Dive into this article and be at the forefront of innovation in Food and Foodomics! 🚀🥗 #FoodScience #Foodomics #Research #Innovation #Sustainability #FoodSafety #LinkedInPost

Last semester, Dr. Jonelle Mattiacio and I embarked on a fascinating research project focused on harnessing the power of Pseudomonas aeruginosa bacteriophage to enhance the shelf life of milk. By targeting and neutralizing harmful bacteria, bacteriophage show great promise in improving food safety and extending freshness. This semester, I’m thrilled to continue this project by examining the effectiveness of this bacteriophage under various environmental conditions, such as different temperatures and pH levels. Understanding how these factors influence bacteriophage activity is crucial for optimizing its application in real-world settings. Additionally, I’m exploring the creation of a phage cocktail to broaden the spectrum of bacterial targets. One exciting aspect of this work involves potentially isolating Pseudomonas fluorescens bacteriophage from a sewage water sample collected at a dairy plant. This could potentially lead to even more solutions for enhancing food safety.

Meet Halak Mehta, a Ph.D. candidate revolutionizing the future of food. Halak is exploring the science of high-moisture extrusion to craft plant-based meats that aren’t just delicious but also safe for everyone to enjoy. Learn more about Halak's cutting-edge research and why Purdue Food Science was the perfect fit for her. https://lnkd.in/g49-rqTS

Throwback to an insightful seminar organized by our master coordinator, led by "Pr. Ali Assifaoui", a professor from Bourgogne University. The seminar focused on the classification of different textures and the various methods used to analyze them. An important topic was also discussed is "Rheology", which is the study of the flow and deformation of materials. Rheology is essential for understanding how products behave under different conditions, such as during processing, storage, or when consumed, for example, rheology helps explain how a sauce flows or how yogurt feels when eaten. As a master's student in Food Technology and Quality, I found this seminar both interesting and informative, the knowledge gained is crucial to ensure the consistency and quality of products throughout production and consumption. #Quality #Rheology #seminar #foodtechnology

Food processing and its impact on health is a topic that sparks a lot of debate—and one I get asked about often. In my recent article for Food Science & Technology, I delve into how processing can enhance bioavailability, particularly in functional foods, and why consumer education around this is critical.  This article sheds light on the science behind processing and its role in making nutrients more accessible and beneficial. It's an important conversation for anyone interested in the intersection of food, health, and technology.  Check it out here: https://lnkd.in/g2DtxRXP Institute of Food Science and Technology (IFST)