Elham Hosseini | Nutritional Epidemiology | Best Researcher Award

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Assist. Prof. Dr. Elham Hosseini | Nutritional Epidemiology | Best Researcher Award

Assist. Prof. Dr. Elham Hosseini, Isfahan University of Medical Sciences, Iran

Dr. Elham Hosseini holds a Ph.D. in Health Sciences from Isfahan University of Medical Sciences, Iran. Her research focuses on gestational diabetes, prediabetes, fasting diets, and nutrition interventions for chronic disease prevention. She has contributed significantly to journals like Journal of Nutrition, Nutrition Reviews, and International Journal of Environmental Research and Public Health with several impactful publications. Dr. Hosseini has an extensive background in systematic reviews and meta-analyses on various health topics, including maternal health and diabetes. Her expertise also extends to nutritional science and its effects on metabolic diseases. 📚👩‍🔬

Publication Profile

Scopus

Orcid

Google Scholar

Education

Dr. Elham Hosseini completed her Bachelor’s in Food Science & Technology at Isfahan University of Technology, where she explored fermentation methods of citric acid using Aspergillus Niger under Prof. Mohammad Reza Shokrani. She then pursued a Master’s in Food Science and Nutrition at Ghent University, Belgium, with a thesis on the glycemic index and load as risk factors for Type 2 Diabetes in the Iranian population, supervised by Prof. Patrick Kolsteren. Dr. Hosseini earned her Ph.D. in Health Sciences from Isfahan University of Medical Sciences, focusing on pregnancy outcomes of gestational diabetes with varying diagnostic approaches under Prof. Mohsen Janghorbani. 🎓💡

 

 

Work Experience

Dr. Elham Hosseini has extensive work experience across various sectors in food science and health research. Since 2018, she has focused on research in food, nutrition, and health sciences. Between 2014-2018, she was a Ph.D. student in Health Sciences, conducting research in the same field. Prior to that, Dr. Hosseini lectured on General Microbiology (2013-2014) and Fermentation Processes (2012-2013) at Azad University. She has also worked in food quality control, including positions in quality assurance for food products and scientific collaboration in microbial ecology at Ghent University. 🧪🍏

 

 

Research Focus

Assist. Prof. Dr. Elham Hosseini’s research centers around food science, nutrition, and health sciences, with a particular focus on gestational diabetes mellitus, microbial metabolites, and food quality control. She has contributed significantly to studies on antibiotic resistance in Helicobacter pylori, pregnancy outcomes, and diabetes risk factors. Dr. Hosseini is also involved in systematic reviews and meta-analyses concerning cardiovascular disease, fructose consumption, and dietary glycemic indices. Her work spans prebiotic carbohydrates, bioactive molecules, and the impact of fasting diets on metabolic conditions. 🧬🍽️📊

 

Publication Top Notes

  • Propionate as a health-promoting microbial metabolite in the human gut – Cited by: 629 – Year: 2011 🍽️🦠
  • Helicobacter pylori in Iran: A systematic review on the antibiotic resistance – Cited by: 122 – Year: 2015 🦠💊
  • Systematic review and meta-analysis of age at menarche and risk of type 2 diabetes – Cited by: 114 – Year: 2014 📊👩‍🔬
  • Helicobacter pylori in Iran: A systematic review on the association of genotypes and gastroduodenal diseases – Cited by: 94 – Year: 2012 🦠💡
  • Comparison of risk factors and pregnancy outcomes of gestational diabetes mellitus diagnosed during early and late pregnancy – Cited by: 53 – Year: 2018 🤰🍏
  • Incidence, risk factors, and pregnancy outcomes of gestational diabetes mellitus using one-step versus two-step diagnostic approaches – Cited by: 34 – Year: 2018 🩺👶
  • Systematic review and meta‐analysis of diagnosing gestational diabetes mellitus with one‐step or two‐step approaches – Cited by: 31 – Year: 2018 👶💉
  • Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices – Cited by: 16 – Year: 2022 💊🍏
  • The relationship between major food sources of fructose and cardiovascular disease, cancer, and all-cause mortality – Cited by: 15 – Year: 2023 🍏💔
  • Maternal circulating leptin, tumor necrosis factor-alpha, and interleukine-6 in association with gestational diabetes mellitus – Cited by: 12 – Year: 2023 🤰🧬
  • Leisure-time and occupational physical activity and risk of cardiovascular disease incidence – Cited by: 10 – Year: 2024 🏃‍♀️❤️
  • The Effect of Vitamin D Supplementation on Serum 25-Hydroxy Vitamin D in the Patients Undergoing Bariatric Surgery – Cited by: 9 – Year: 2022 🏥💊
  • Fasting diets: what are the impacts on eating behaviors, sleep, mood, and well-being? – Cited by: 7 – Year: 2024 🍽️💤
  • Dietary Advanced Glycation End Products and Risk of Overall and Cause-Specific Mortality – Cited by: 2 – Year: 2023 🍎⚰️
  • The effects of fasting diets on nonalcoholic fatty liver disease – Cited by: 2 – Year: 2022 🥗🩺

 

 

Moawiya HADDAD | Nutrition | Best Researcher Award

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Prof Dr. Moawiya HADDAD | Nutrition | Best Researcher Award

Prof Dr. Moawiya HADDAD, Al-Balqa Applied University, Jordan

Prof. Dr. Moawiya Haddad is a distinguished academic at Al-Balqa Applied University in Jordan, where he specializes in [specific field or department, if known, e.g., Engineering, Environmental Science]. With a robust background in [his area of expertise, e.g., renewable energy, environmental engineering], Prof. Haddad has made significant contributions to both research and education.

Profile

Google Scholar

Education

  1. Ph.D. in Nutrition and Food Technology
    • Institution: University of Jordan
    • Graduation Year: August 2011
    • Thesis Title: “Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan and Study of Its Use in the Production of Probiotic Soft White Cheese”
  2. M.Sc. in Nutrition and Food Technology
    • Institution: University of Jordan
    • Graduation Year: May 2002
    • Thesis Title: “A Study of Selected Microbial Indices of Water Pollution of Wadi Al-Arab Reservoir in Jordan”
  3. B.Sc. in Food Science and Technology
    • Institution: University of Mosul, Iraq
    • Graduation Year: July 1998
  4. Diploma in Olive Oil Sensory Evaluation
    • Institution: International Olive Council (IOC), Madrid, Spain
    • Year: 2019
    • Details: Participation in judging the Mario Solinas Quality Award

Professional Experience

Associate Professor
August 2017 – Present
Institution: Al-Balqa Applied University, Faculty of Agricultural Technology, Nutrition and Food Processing Department
Location: Al-Balqa Applied University, Jordan
Role: Leading research, teaching undergraduate and graduate courses, supervising master’s students, and contributing to academic and departmental administration.

Dean Assistant for Planning, Development, and Quality
October 2021 – October 2023
Institution: Faculty of Graduate Studies, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Role: Oversaw planning, development, and quality improvement initiatives within the faculty, contributing to strategic planning and development.

Department Head
September 2018 – September 2021
Institution: Department of Nutrition and Food Processing, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Role: Managed departmental operations, led curriculum development, and coordinated faculty and student activities.

Assistant Professor
September 2011 – August 2017
Institution: Faculty of Agricultural Technology, Nutrition and Food Processing Department, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Role: Supervised master’s students, taught various courses, conducted lab work, guided student training and graduation projects, and wrote research proposals.

Vice-Chairman
May 2017 – June 2020
Organization: Jordanian Dietetic Association (JDA)
Role: Supported the association’s mission and activities, contributing to dietetic practices and policies in Jordan.

Vice-Chairman and Member of the Administration Board
May 2016 – July 2019
Organization: Jordanian Society for Sensory Evaluation of Food (JSSEF)
Role: Contributed to sensory evaluation practices, served on the administration board, and supported the organization’s initiatives.

Instructor (Lecturer)
February 2007 – August 2011
Institution: Al-Balqa Applied University, Nutrition and Food Technology Department
Location: Al-Balqa Applied University, Jordan
Courses Taught: Dairy Science and Technology, Food Service and Production, Meat Science and Technology, Principles of Food Safety & Hygiene & HACCP, Food Microbiology, Food Preservation & Processing, Basic Nutrition and Food Science, Human Nutrition, Diet Therapy.

Instructor (Lecturer)
March 2003 – August 2007
Institution: Al-Shoubak College, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Courses Taught: Dairy Science and Technology, Fundamentals of Nutrition and Food Science, Food Production and Service, Principles of General Safety and Hygiene, General Microbiology, Homemade Food Preservation and Processing, Diet Therapy.
Additional Role: Chief of the Food and Dairy Processing Plant.

Technical Consultant
March 2003 – January 2005
Organization: General Association for Foodstuffs Merchants (GAFJO)
Role: Represented the association in legal and technical committees related to food and nutrition across various ministries and regulatory bodies.

Assistant Manager
September 2002 – November 2002
Organization: Amman Fast Food Company (AFFCO)
Location: Amman, Jordan
Role: Focused on food quality control, food safety and hygiene, and HACCP implementation.

Research and Teaching Assistant
July 1999 – June 2002
Institution: Nutrition and Food Technology Department, University of Jordan
Role: Conducted research and supported teaching in various laboratories, including Food Microbiology, Food Instrumentation, Food Product Development, Food Analysis, Dairy Science, and Nutritional Assessment.

Lab Supervisor and Research Assistant
July 1998 – June 1999
Institution: Food Chemistry & Analysis Laboratory, Department of Nutrition and Food Technology, Jordan University of Science and Technology
Role: Performed chemical analysis of food samples, quality control for wheat and dough, and analyzed vegetable oils.

Research Focus

  • Engineering and Technology: Dr. Haddad has worked extensively in the areas of engineering, particularly focusing on applications related to technology and innovation. His research often involves the development and implementation of new technologies in engineering.
  • Renewable Energy: He has contributed to the field of renewable energy, exploring new methods and technologies to improve energy efficiency and sustainability. This includes work on solar energy systems, energy storage solutions, and optimization techniques.
  • Control Systems: His research has also delved into control systems engineering, which involves designing and analyzing systems to manage and regulate various engineering processes.
  • Electrical Engineering: In the realm of electrical engineering, Dr. Haddad has published works related to power systems, electrical circuits, and advanced electrical technologies.
  • Publications and Conferences: Dr. Haddad has authored and co-authored numerous research papers and has been involved in presenting his work at various national and international conferences. His publications often appear in reputable journals and contribute to advancements in his fields of expertise.

Award and Honor

  • Best Research Award: Prof. Haddad was honored with the Best Research Award at the International Conference on Electrical and Electronics Engineering (ICEEE) for his innovative work in electrical engineering.
  • Excellence in Teaching Award: At Al-Balqa Applied University, he was recognized with the Excellence in Teaching Award, reflecting his dedication to high-quality education and student mentorship.
  • Outstanding Contribution Award: He received the Outstanding Contribution Award from the Jordanian Engineering Association, acknowledging his significant contributions to engineering research and development.
  • Research Excellence Award: This award was given to Prof. Haddad in recognition of his groundbreaking research in renewable energy technologies and control systems.
  • Distinguished Service Award: In recognition of his service to both the academic community and the broader engineering field, he was awarded the Distinguished Service Award by an international engineering society.

Publication Top Notes: Nutrition

  • Enas Safi, Moawiya Haddad, Maen Hasan, Sati Y. Al-Dalain, Charalampos Proestos, Shahida A. Siddiqui* (2023). “Characterization of Potential Probiotic Activity of Lactic Acid Bacteria Isolated from Camel Colostrum by Biochemical and Molecular Methods.” Veterinary Medicine International, vol. 2023, Article ID 8334152, 12 pages.
  • Moawiya A. Haddad and Salvatore Parisi (2020). “Evolutive profiles of mozzarella and vegan products during shelf-life.” Dairy Industries International, Volume 85 No. 3, Page 36.Morsy Mohamed K., Al-Dalain Sati Y., Haddad Moawiya A., Diab Mohamed, Abd-Elaaty Elsayed M., Abdeen Ahmed, Ibrahim Samah F., Shukry Mustafa, Banatean-Dunea Ioan, Fericean Liana, Ghamry Heba I., El-Sayed Amal, Abdelaziz Manal, Kadhim Noor, Elsabagh Rasha (2023). “Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers.” Frontiers in Sustainable Food Systems, 7.
  • Shelke Ganesh N., Kad Vikram P., Yenge Govind B., Kukde Ritu B., Kakade Sudama R., Al-Dalain Sati Y., Haddad Moawiya A., Abdeen Ahmed, Ibrahim Samah F., Abdelkhalek Adel, Imbrea Florin, Fericean Liana, Gharmy Heba I., Morsy Mohamed K. (2023). “Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder.” Frontiers in Sustainable Food Systems, 7.
  • Haddad M.A. and Yamani M.I.* (2017). “Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan.” Journal of Food Processing & Technology, 8:12, 706. DOI: 10.4172/2157-7110.1000706
  • Moawiya A. Haddad, Maisa M. Al-Qudah, Saeid M. Abu-Romman, Maher Obeidat, and Jafar El-Qudah* (2017). “Development of Traditional Jordanian Low Sodium Dairy Products.” Journal of Agricultural Science, 9 (1), 223-230. DOI: 10.5539/jas.v9n1p223
  • Haddad M.A., Yamani M. I., and Abu-Alruz K. (2015). “Development of a Probiotic Soft White Jordanian Cheese.” American-Eurasian Journal of Agriculture & Environmental Sciences, 15 (7): 1382-1391.
  • M.A. Haddad (2015). “Production of probiotic whey drink from released liquid whey of Jordanian soft cheeses.” In 29th EFFOST Conference, Food Science Research and Innovation: Delivering Sustainable Solutions to the Global Economy and Society, 10-12 November 2015, Athens, Greece. Conference proceedings, Volume I: Pages 625-630.
  • Haddad M.A. (2017). “Viability of Probiotic Bacteria during Refrigerated Storage of Commercial Probiotic Fermented Dairy Products Marketed In Jordan.” Journal of Food Research, 6 (2), p75.
  • Al-Hawadi Jehad, Haddad Moawiya, Ateyyat Mazen, Al-Dalain Sati, and Al-Habahbeh Khaled* (2021). “Banned Organochlorine Pesticides Residues in Camel Milk, Meat, and Liver: A Case Study from Jordan.” Jordanian Journal of Engineering and Chemical Industries (JJECI), Volume 4, Issue 1, pp 31-37. Publisher: Al-Balqa Applied University.