Personal Information:

Academic Rank : Full Professor

Specialization : Food Science.

Date of Birth : 1961

Gender : Male

Marital Status : Married

Summary: (A brief profile Summary of the faculty member at least 3 lines)

I am Professor Jalal Ahmad Fadhl Saeed, born in Taiz Governorate, Republic of Yemen, in 1961. I received my primary, middle and secondary education in Taiz and Sana’a schools. I got a bachelor’s degree in food science and technology from Cairo University, Egypt in 1986. I was appointed as a teaching assistant at the Agriculture Faculty, Sana’a University in 1990. In 1992, I was sent to the Republic of Iraq, and I got a master’s degree from Baghdad University in 1995 and a Ph.D in 2000. I was appointed as an assistant professor at the Faculty of Agriculture, Sana’a University in 2000. I have taught many courses for Bachelor’s and Master’s degree students in the Department of Food Science and Technology. I was appointed as the head of the Food Science and Technology Department in Faculty of Agriculture during the period 2007-2012. I have published numerous papers related to food processing, and I obtained the degree of Associate Professor in 2006 and the degree of professorship in 2012. I supervised many master’s students and worked on discussing many master’s theses for students of the universities of Sana’a and Aden.

 

Education:

1995-2000	Ph.D: Faculty of Food science and technology dept. Cereal science and technology. Agriculture collage. Baghdad university. Republic of Iraq: thesis titled “The Relationship Between Some Iraqi Local Wheat Varieties and Their Quality Parameters”.
2000-2005   1982-1986	M.A.: Faculty of Food science and technology dept. Cereal science and technology. Agriculture collage. Baghdad university. Republic of Iraq: thesis titled “The Effect of Iraqi Wheat Lipids on Bread Quality”. B.A.: Food Science and Technology, Faculty of Agriculture, Cairo University, Egypt.

• program in Chemical, physical and rheological characteristic of wheat and its products for five

months (conducted in the Quality Control Laboratories). Ministry training of Commerce, Iraq.

• training program in: Methods of wheat and flour quality evaluation. (Quality control

laboratories for six month). Trade ministry, Republic of Iraq. ity control laboratories for six

month). Trade ministry, Republic of Iraq.

 

Experience:

• Teaching and lecturing in cereal technology and food science for the tertiary level students at the Faculty of Agriculture, Sana’a, Hodeida, Thamar Universities, and other private Universities since 2000 up to date.
• Teaching and supervising technology of cereal and sugar crops course.
• head of food science and technology department, since April 2007 to 2012. Agriculture collage, Sana’a university. Republic of Yemen.
• supervision on annual basis for many graduation projects and research studies.
• supervision on many MSc’s dissertations.

· Refereed numerous promotion research and scientific journal research.· Preparation and implementation a number of training courses in field of grain processing for Hayel Saeed Anam Group during the year 2020-2021.· A consultant at the Qanawan Foundation for Development from 7/24/2018 up to date.· Prepare guide for the compound flour with some of its baked products.· Preparation and implementation of the compound flour and its products, for the Women Development Association, Sana’a, in cooperation with the Bunyan Foundation, for the period from 22-23 January 2018.

• Preparation and implementation of the compound flour workshop and its products for governmental and private bakeries in cooperation with the General Administration of Marketing and Agricultural Extension, Sana’a, for the period 17-18 October 2017.

· Preparing a training course on (Technology of Grain Processing (Grinding Technology) for employees of the Yemeni Company for Mills and Silos / Al-Hodeidah during the year 2016.· Preparing a training course on “Factors Affecting the Quality of Wheat Milling” for the employees of the Yemen Mills and Grain Silos Company / Aden. During the year 2014.

• Preparing a training course for employees of the Yemeni Company for Industry and Trade, entitled:
• Quality of raw materials involved in the manufacture of (biscuits, cakes and crackers at 2014.

· Preparation and implementation of a training course for employees of the Yemeni Company for Industry and Trade, entitled:Manufacture of flour products (biscuits, cakes and crackers “for the period from 22-27 / 11/2008 at the company’s headquarters in Taiz.· Preparation and implementation of a training course for employees of the Yemeni Company for Industry and Trade, entitled:Manufacture of flour products (biscuits, cakes and crackers “for the period from 22-27 / 11/2008 AD at the company’s headquarters in Taiz.· Participation in the workshop for preparing and developing educational units organized by the General Administration of Technical and Vocational Education, Ministry of Education, for the period from 3 to 15 June 1989 in Sana’a.· Participate in the implementation of the workshop for training workers in the fields of control and inspection and analysis laboratories approved by the food producing authorities subject to micronutrient fortification during the period from December 9 to 14, 2000, Ministry of Health, Sana’a· Preparation and implementation of a training course in the field of food processing for the Yemeni Women Association – Branch Ebb, organized by the American Development Agency in cooperation with the Agricultural Secondary Institute – August 1989

 

Conferences and Workshops:

· A workshop to protect the consumer by providing his needs of food commodities, wheat and meat, at fair prices. March 2021. Sana’a.· Compound flour and its products workshop for governmental and private bakeries in cooperation with the General Administration of Marketing and Agricultural Extension, Sana’a, for the period 17-18 October 2017.· Participation in all scientific conferences organized by the Yemeni Life Sciences Association (7 conferences).· The Scientific Symposium on Bread Industry in the Republic of Yemen. 16-17 July 2008, Hodeidah.· The Scientific Symposium on Bread Industry in the Republic of Yemen. 16-17 July 2006, Taiz.· The Scientific Symposium on Bread Industry in the Republic of Yemen. 16-17 July 2005, Aden.

• Participating workshop for preparing and developing educational organized by the General Administration of Technical and Vocational Education, Ministry of Education, for the period from 3 to 15 June 1989 in Sana’a.
• Participate implementation of the workshop for training workers in the fields of control and inspection and analysis laboratories accredited by the food producing authorities subject to micronutrient fortification. December 9/14, 2000, Ministry of Health, Sana’a.
• Participation training course on methods and management of applied agricultural education, which was held at the College of Agriculture – Sana’a University. February 16 – 23, 1989.
• Participation in the training course in the field of food processing for the Yemeni Women Association – Branch Ebb, organized by the American Development Agency in cooperation with the Agricultural Secondary Institute – August 1989

 

Research and scientific papers:

* The effect of wheat flour from Bohoth 13 and naked barley on the rheological characteristics of the bread. Journal of Aden University for Natural and Applied Sciences. Vol. 21 (2). 2017. Yemen.

* The effect of the partial substitution of imported wheat on the physical, physico-chemical and rheological characteristics of some local wheat varieties. Assiut University Journal of Environmental Studies. vol. 42, July. 2015. Egypt.

* Characteristics of loaf produced from some natural additives used as bread anti staling. Yemeni Journal of Biological Sciences.vol.1 (2). 2014. Yemen.

* Sensory Characteristics and Influence of Flour improvers of blocked bread (Loaf) Produced from Wheat Flour Partially replaced by Sorghum flour. Assiut University Bulletin for Environmental Researches. Vol. 12(2), 2010. Egypt.

* Comparison of Physical, Chemical, Rheological and Baking Properties of Some Local and Imported Wheat Varieties. Assiut University Bulletin for Environmental Researches. Vol. 12(2), 2010. Egypt.

* Studying the effect of canning, Freezing, and Freeze-drying Preservation Treatments and storage on the Compositional and Organoleptic characteristics of the mango Juice and pulp Extracted from Totapuri and Ketchner Varieties Cultivated in Yemen. Yemeni Journal Of Agricultural Researches. Vol. 28(1) 148-164, 2009.Yemen.

* Studying the physiochemical characteristics of some varieties of mango fruits cultivated in Republic of Yemen and determining their suitability for preservation. Yemeni Journal of Agricultural Researches. Vol. 29(2)57-70, 2009. Yemen.

* Evaluation of grain yield and some agronomic characteristics of Three varieties of bread wheat. Yemeni Journal of Agricultural Researches. Vol. 24(2)11-40, 2007. Yemen.

* Effect of addition of shortening, protein, and SSL emulsifiers on quality of biscuit produced from two types of flour. Yemeni Journal Of Agricultural Researches. Vol. 25. March, 2008. Yemen.

*Effect of quantity and quality of free flour lipids on baking and rheological properties for some varieties of wheat flour. Assiut University Bulletin for Environmental Researches. Vol. 10(2): 1-14, 2007. Egypt.

* Effect of Agricultural treatments on bread quality of “research 14” wheat variety under Yemen condition. Annals of Agricultural Science, Moshtohor., Faculty of AgricultureVol. 3(1): 15-21, 2006. Egypt.

*Evaluation of a separating machine of Agricultural grains. Sana’a University Journal of Science and Technology. Vol. 3(1): 15-21, .2006. Yemen.

* Physiochemical Characteristics of Starch of Some Wheat Varieties. Yemeni Journal Of Agricultural Researches and Studies. Vol. 14, June. 2006. Yemen.

* Relationship Between Some Physiochemical Characteristics of Wheat and Quality Attributes of Bread. Yemeni Journal of Agricultural Researches and Studies. Vol. 12, Nov. 2005. Yemen.

* Quality Comparison Between Cookies Made on A Laboratory-Scale Level from Snable Wheat Flour and From Resaerch-32 Wheat Flour Cultivated Locally In Yemen. Arab Univ. J. Agric. Sci., Ain Shams Univ., Cairo. 13(1). 141-157, 2005. Egypt.

* Possibility of Making High Quality Wheat Bread from Research-32 Wheat Cultivated Locally In The Republic of Yemen. Arab Univ. J. Agric. Sci., Ain Shams Univ., Cairo. Vol.13(1). 129-140, 2005. Egypt.

* Use of different kinds of protein sources to produce high protein biscuit. Yemeni Journal of Biological Sciences. Vol. (1). 2005. Yemen.

* Role of Wheat Proteins in Rheological Characteristics Of dough and Properties of Bread. Yemeni Journal pf Agricultural Researches and Studies. Vol. 10. 2004. Yemen.

* Effect Of Flour Pentosans On Rheological and Baking Characteristics. Yemeni Journal of Agricultural Researches and Studies. Vol. 11, Dec. 2004.