BIOGRAPHY
Dr. Mutamed Ayyash is a distinguished Professor of Food Bioprocessing at the United Arab Emirates University (UAEU). He earned his PhD from Victoria University, Australia, where he specialized in food science and technology. Since joining UAEU as an Assistant Professor in 2014, Dr. Ayyash has made significant contributions to the fields of fermented foods, prebiotics, biopolymers, functional foods, in-vitro digestion, and food waste management. His dedication to food bioprocessing research earned him a promotion to Professor in 2024. Dr. Ayyash has published extensively, with his work influencing both academic and industrial sectors. His research is widely regarded for its innovative approach to improving food quality and sustainability, particularly in the area of functional foods and bioprocessing techniques.
EDUCATION
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Doctorate Degree, Doctor of Philosophy, Food Science , Victoria University -Australia, 2013
RESEARCH AREAS
- Probiotics and Functional Foods
- Fermentation and Fermented products
- Exopolysaccharides
- Halal Functional Foods
- Probiotics and its impact on Foodborne pathogens
- Milk and Fermented Milk Products (Yogurt & Cheese)
- Transforming traditional foods into healthy products
RECENT PUBLICATIONS
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(2015). "Behavior of Escherichia coli O157:H7 and Listeria monocytogenes during fermentation and storage of camel yogurt". Co-Authors: Anas A. Al-Nabulsi; Amin N. Olaimat; Tareq M. Osaili; Aisha Abushelaibi; Ziad W. Jaradat; Reyad Shaker; Mahmoud Al-Taani; Holley, R.. Journal of Dairy Science. 99. 10
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(2015). "The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture". Co-Authors: Sheibani, A., 2
Shah, N. P.
Mishra, V. K. International Food Research Journal. 22. 8
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(2015). "The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture". Co-Authors: Sheibani, A; Shah, NP; Mishra, VK. International Food Research Journal. 22 (6). 8
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(2014). "The Cholesterol Removal, Bile Salt Hydrolysis and Deconjugated Bile Salts Ability of Potential Probiotics lactobacilli and bifidobacteria". Co-Authors: Fatemeh Miremadi; Frank Sherkat; Lily Stojonvoska. Journal of Functional Foods . 9. 10
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(2013). "The effect of NaCl substitution with KCl on proteinase activities cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei". Co-Authors: F. Sherkat; N. P. Shah. Journal of Dairy Science. 96. 10
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(2013). "Effect of Partial NaCl Substitution with KCl on the Texture Profile, Microstructure, and Sensory Properties of Low-Moisture Mozzarella ". Co-Authors: F. Sherkat; N. P. Shah. Journal of Dairy Research. 80. 7
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(2012). "Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat". Co-Authors: Al-Holy, M. A.; A. Al-Nabulsi; T. M. Osaili; R. R. Shaker. Food Control . 23. 6
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(2012). "The Effect of NaCl Substitution with KCl on Akawi Cheese: Chemical Composition, Proteolysis, ACE-inhibitory activity, Probiotic survival, Texture Profile and Sensory Properties". Co-Authors: F. Sherkat; N. P. Shah. Journal of Dairy Science . 95. 12
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(2012). "The impact of NaCl substitution with KCl on proteinase activities cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus ". Co-Authors: F. Sherkat; N. P. Shah. Journal of Food Science. 77. 9
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(2011). "Effect of carbon and nitrogen sources on growth of Bifidobacterium animalis Bb12 and Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 and production of β-galactosidase under different culture conditions". Co-Authors: Prasad, LN; NP Shah. International Food Research Journal. 18. 9
