Dr. Moawiya A. Haddad

May 28, 2021

Dr. Moawiya A. Haddad is an associate professor in Al-Balqa Applied University (BAU), a food scientist holding a PhD in nutrition and food technology in the fields of food safety, functional food, and product development.

He was appointed on MSC certificate as an instructor in BAU since 2003, and starts the teaching in the Shoubak college, department of agricultural sciences teaching food science and human nutrition courses and supervising on the dairy factory of the college. While he working as an instructor in BAU he worked as food consultant for Jordanian Foodstuffs merchants association from 2003-2005 and represent merchants in different governmental technical committees including all technical food committees of Jordanian standards, J-FDA committees (permanent food safety committee, food lab tests objections, and higher food committee), and Ministry of Environment (Biosafety committee). During which he starts his PHD study to finally get the degree at 2011 in nutrition and food technology, when BAU changed his appointment to be as assistant professor. He taught different food science and nutrition courses. He promoted to an associate professor in August, 2017. Dr. Moawiya was appointed as the head of the department of nutrition and food processing in BAU between Sep 2018 to Feb 2021. He also worked as the vice chairman for the Jordanian dietetic association (JDA) between 2016-2019, and the vice chairman for the Jordanian society of sensory evaluation of food (JSSEF) for the same period. He is the team leader for sensory evaluation of olive oil in Jordan and a panel leader recognized by international olive council (IOC-Madrid) since 2017 to now. He gets Erasmus+ award for teaching mobility in University of Algarve - Portugal May, 2021.

Dr. Moawiya published more than 50 articles in scientific and peer reviewed international journals in the fields of food safety, food microbiology, product development, shelf life extension, dairy technology, functional foods & probiotics, food biotechnology, phenolic compounds, Antioxidants, Antimicrobials, functional peptides and nutritional assessment. Now he have two recently published Springer books (2021) related to food traceability of Jordanian traditional food and chemical Profiles of selected Jordanian foods.

He is a member in different local and international scientific societies of food like an Ambassador for Global Harmonization intiative (GHI), representing BAU at EFFoST, a member in INFOGEST scientific group, and a member of ISEKI. Dr. Moawiya works in teaching, research and training duties at graduate, and undergraduate levels of BAU and for governmental and NGO’s foundations. He taught food safety, food microbiology, dairy technology, food technology, food product development, food chemistry and nutritional assessment subjects. His experience in research and University education was extended for more than twenty years.

Important Links:

-GoogleScholar: https://scholar.google.com/citations?user=BeYcZW4AAAAJ&hl=en

-Researchgate: https://www.researchgate.net/profile/Moawiya-Haddad

- Orcid ID:

https://orcid.org/0000-0001-8616-2809