Staff Portal
Mohammed Abd Hemad Morgab (Lecturer)

PhD in Food Chemistry
Instructor
Food Science - Agriculture
mamorgab@uoanbar.edu.iq

Biography

Publication

EXTRACTION AND PURIFICATION OF BETA-GALACTOSIDASE FROM LOCAL ALMOND AND ITS USE FOR LACTOSE INTOLERANCE TREATMENT  1-

 Characterization of Pure betaGalactosidase Extracted From Local Almonds (Amygdaluscommunis)

      

Study of some vital components and some antioxidants in Al-Zahdi date core powder

Dr. Mohammed Abd Hemed       assist. Tech. Ibrahim Fawzy     assist. Prof. Dr. Abdulhakeem Dahham Hussein

 

Lectures


No. Subjects Lectures Stage File Video
1 Food factories management The importance of Food factories Second
2 Principles of Food technology sections of The Food technologies First
3 Food factories management Study of establishing projects Second
4 Principles of Food technology / practical part Methods of measuring The concentration of sugary a First
5 Principles of Food technology / practical part Keeping Food stuffs by conning First
6 Food factories management Food factory design Second
7 Principles of Food technology / practical part Food components : water, carbohydrates First
8 Principles of Food technology / practical part Food components : proteins, lipids, others compon First
9 Principles of Food technology / practical part Dehydration First
10 Principles of Food technology / practical part Dehydration First
11 Principles of Food technology / practical part Chemical additives First
12 Principles of Food technology Operation Units First
13 Principles of Food technology Maine groups of food First
14 Food factories management Food factories byproduct treatment Second
15 Food factories management Properties of clean water Second
16 Food chemistry water Third
17 Food chemistry Saccharides Third
18 Food chemistry colloids Third
19 Food chemistry Lipids Third
20 Food chemistry Enzymes Third
21 Food chemistry Proteins Third
22 Food chemistry food pigments Third
23 Food chemistry food flavor Third
24 Food chemistry browning reactions Third
25 Food chemistry food additives Third

Other