Prof. Gamal Hamad, Arid Lands Cultivation Research Institute (ALCRI) /City of Scientific Research and Technological Applications, Egypt
Prof. Gamal Hamad’s extensive background in microbial genetics and food safety makes him a strong candidate for the Best Researcher Award. With a PhD in Microbial Genetics from Alexandria University, he has a deep understanding of the genetic mechanisms affecting food safety and contamination. His research interests focus on critical areas such as food toxicology, microbiology, and the development of new techniques to detect and reduce food contaminants.
Publication profile
Workshops
Prof. Hamad has actively participated in numerous workshops, including those on advanced technologies like X-Ray Diffraction, Liquid Chromatography, and Mass Spectrometry, reflecting his commitment to staying updated with the latest scientific advancements.
Training Courses
He has also contributed significantly to education and training, conducting various programs on food safety, quality, and advanced techniques in food chemistry for students and professionals in the field.
Research Focus
Prof. Gamal Hamad’s research primarily focuses on food safety and food contamination. His work includes the biochemical and functional properties of food components, strategies to detoxify harmful substances like mycotoxins, and the development of advanced food processing techniques. He explores the detection and reduction of food contaminants, such as aflatoxins, and investigates the antimicrobial and antioxidant properties of various natural compounds. His contributions also extend to functional foods, addressing both their benefits and safety. Overall, Prof. Hamad’s research is pivotal in ensuring the quality and safety of food products. 🍲🔬🧪
Publication Top Notes
- “Biochemical and functional properties of Moringa oleifera leaves and their potential as a functional food” – Cited by 187 (2015) 🌿
- “Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.)” – Cited by 101 (2012) 🍪
- “A review of recent innovative strategies for controlling mycotoxins in foods” – Cited by 82 (2022) 🧪
- “Recent advances of colony-stimulating factor-1 receptor (CSF-1R) kinase and its inhibitors” – Cited by 70 (2018) 🔬
- “Commercial probiotic cell-free supernatants for inhibition of Clostridium perfringens poultry meat infection in Egypt” – Cited by 58 (2020) 🐔
- “Aflatoxin M1 Reduction in Milk by a Novel Combination of Probiotic Bacterial and Yeast Strains” – Cited by 58 (2018) 🥛
- “Biochemical characterisation and application of keratinase from Bacillus thuringiensis MT1 to enable valorisation of hair wastes through biosynthesis of vitamin B-complex” – Cited by 57 (2020) 💊
- “Detoxification of Aflatoxin B1 and Ochratoxin A Using Salvia farinacea and Azadirachta indica Water Extract and Application in Meat Products” – Cited by 33 (2021) 🍖
- “Chemical composition, antioxidant, antimicrobial and anticancer activities of licorice (Glycyrrhiza glabra L.) root and its application in functional yoghurt” – Cited by 33 (2020) 🍦
- “Advanced trends in controlling Helicobacter pylori infections using functional and therapeutically supplements in baby milk” – Cited by 30 (2015) 🍼
- “The efficacy of bacterial and yeasts strains and their combination to bind aflatoxin B1 and B2 in artificially contaminated infants food” – Cited by 29 (2017) 👶
- “Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Spoilage” – Cited by 28 (2017) 🌿
- “Supplementation of Cerelac baby food with yeast–probiotic cocktail strains induces high potential for aflatoxin detoxification both in vitro and in vivo in mother and baby” – Cited by 26 (2018) 👩👧
- “Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents” – Cited by 25 (2022) 🐟
Conclusion
Prof. Gamal Hamad’s expertise, coupled with his active participation in workshops and training, demonstrates his commitment to advancing food safety and toxicology. His contributions to research and education in these areas make him a deserving candidate for the Best Researcher Award.