Professor in Dairy Depatement, National Research Center, Egypt
Dr. Fayza Mohamed Assem Mohamed Anwer is a Professor of Dairy Science at the National Research Centre, Egypt. With a career spanning over three decades, she has significantly contributed to dairy science, food safety, and functional food research. Her expertise lies in dairy technology, functional dairy products, and innovative packaging solutions. Dr. Fayza has been an active participant in numerous national and international conferences, workshops, and scientific projects. She has played a pivotal role in supervising postgraduate students and advancing research in dairy science. Recognized for her exceptional contributions, she received the Scientific Encouragement Award of the National Research Centre (2011) and holds a patent for developing a nutritious processed cheese formula.
Profile
🎓 Education
- B.Sc. in Agricultural Science (1990) – Cairo University
- M.Sc. in Agricultural Science (1995) – Cairo University
- Thesis: Effect of packaging materials on the quality of processed cheese
- Ph.D. in Agricultural Science (2001) – Cairo University
- Thesis: Studies on casein glycomacropeptide produced by milk enzymic coagulation
💼 Experience
- Research Assistant (1991–1996)
- Assistant Researcher (1996–2001)
- Researcher (2001–2009)
- Associate Professor (2009–2014)
- Professor (2014–Present)
- Head of Dairy Department (2019–2022)
Dr. Fayza has extensive experience in dairy product development, functional food innovations, and food safety research. She has been actively involved in multiple scientific projects, focusing on enhancing the nutritional value of dairy products, food packaging innovations, and probiotic applications.
🏆 Awards & Honors
- 🥇 Scientific Encouragement Award, National Research Centre, Egypt (2011)
- 🏅 Patent Holder: “Developing an economically cooked cheese industry with high nutritional and health value” (Patent No. 27409, 2015)
- 📜 Supervisor for M.Sc. and Ph.D. students in dairy science research
- 👩🏫 Trainer in National Dairy Industry Training Programs
- 🎤 Speaker & Organizer in international dairy and food conferences
🔬 Research Focus
- Functional Dairy Products: Developing dairy foods with added health benefits, including probiotics and bioactive compounds.
- Food Safety & Quality: Innovations in microbial safety, food additives, and dairy technology advancements.
- Nanotechnology in Dairy Science: Utilizing nano-encapsulation for nutrient delivery and extending the shelf-life of dairy products.
- Eco-friendly Packaging: Creating sustainable, biodegradable packaging materials using nanotechnology.
- Dairy Microbiome & Gut Health: Studying the effects of gut microbiota on dairy product fermentation and human health.
📚 Publications
- Hepato-renal protective impact of nanocapsulated Petroselinum crispum and Anethum graveolens essential oils added in fermented milk against some food additives via antioxidant and anti-inflammatory effects: In silico and in vivo studies (2024)