Department of Nutrition and Food Technology
University of Jordan
Dr. Mohammed Saleh is an assistant professor of Nutrition and Food Technology, The University of Jordan, Amman, Jordan. Received his B.A. and M.S. degrees from the University of Jordan in the area of Nutrition and Food Technology/Dairy Food Microbiology and his Ph.D. degree in Food Science from University of Arkansas, Fayetteville, AR, USA. Dr. Saleh spent his postdoctoral training at the University of Arkansas were he was recognized as the Outstanding Postdoctoral Associate Award of the Department of Food Science, University of Arkansas, for the year 2009 for his development of a method for quantifying the effect of nighttime air temperature during reproductive stages on grain quality. Dr. Saleh has more than 22 refereed publications in the area of physical properties of food, dairy processing and the development of functional foods. Has extensive experience in relating food physicochemical properties including textures, viscoelastic and sensory properties to food end use functionality.
My overall research interest’s focuses on studying physicochemical characteristics of food in relation to its end used functional and nutritional properties. I am also interested in leading the development of non-destructive technologies such as near infrared and Fourier transform infrared spectroscopy for predicting foods functional properties as well as microbial activities. Dealing with grain products, I am very aware of the importance and the economic outcome of using food byproducts for food and non-food applications. Therefore, one of my research interests is to investigate the extraction of potential merit nutritional ingredients for potential food and non-food applications. Texture and solubility enhancers, thickening agents and packaging materials are some examples of such applications. I believe that improving productivity and investigating renewable sources for food and non-food applications are fruitful areas of research. I am also interested in evaluating secondary byproducts as potential use of biodegradable polymers made from renewable resources for energy and biobased ingredient and applications. Secondary byproducts could be the play key role in improving quality. I believe that improving productivity and investigating renewable energy sources would guarantee vigorous and successful research. Therefore, my long term goal is to encompass food quality assessment of sustainable production practices in terms of processing and end-use quality in addition to processing performance, such as energy efficiency and water use.