Publication

1-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)

2--Extraction and purification of polyphenol oxidase from edible mushroom (Agaricus bisporus) and its use in the manufacture of pastries

3-In silico analyses of bioactive compounds extracted from ziziphus jujuba using supercritical CO2 extraction: Potential anti-anxiety and anti-Alzheimer’s disease.

4-Chemical Composition and Effective Compounds Of Dates And Their Use In A Snack To Give Energy To Athletes

5-“Study of some vital components and some antioxidants in Alzahdi date seeds powder

6-Manufacture of Edible Films from Wheat Germ Protein and Study of its Mechanical Properties

7-Study of the physical and chemical properties and essential fatty acids of sunflower oil used for frying for a period of (1-5) hours

8-The effect of tomato lycopene on the chemical and physical properties of refrigerated beef burgers. 2-

9-- Characterization of the purified beta-galactosidase enzyme extracted from local almonds (Amygdalus communis)

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

Academic certificates

Baghdad University / College of Agriculture / Bachelor of Agricultural Sciences / Department of Food Sciences 1992

Tikrit University / College of Agriculture / Master of Agricultural Sciences / Department of Food Sciences 2014

Tikrit University / College of Agriculture / PhD in Agricultural Sciences / Department of Food Sciences 2019

Supervision

nothing

Other

Participation in the 2015 Educational Qualification Course

Participation in the 2022 Chemical and Hazardous Waste Handling Course

Participation in the Laboratory Management and Safety Course

Participation in the Computer Course for Academic Promotion

TOEFL Certificate