Publication

Sara Th. Hadi.,  Karkaz M. Thalij . 2017 Influence of Oral Dosage from Extract of some Types of Green and Black Tea on Histological Changes in Liver cells of Laboratory Rats Anbar Journal for Agricultural Sciences, Volume15 (a special issue of the conference), issn:1992- 7479

Hadi, S.T., M.M. Abed, and N.j. Fadhil, Chemical Composition of Trigonella foenum-graecum Seeds and Inhibitory Activity of Their Seeds Oil Against Some MicrobesInternational Journal of Life Sciences and Biotechnology, 2018. 1(2): p. 75-83

Abdul-Hakeem et al., 2019. Estimation of Total Phenolic Compounds, Essential Oils and Antibacterial Activity of Tannins and Glycosides Extracted from Rosemary (Rosemarinus officinalis L.) and Wild Mint (Mentha longifolia L.). Advances in Environmental Biology 13(5): 14-18. DOI:10.22587/aeb.2019.13.5.3

EXTRACTION OF PECTIN FROM QUINCE (CYDONIA OBLONGA) FRUITHUSK AND USING IT IN JAM INDUSTRYSara T. Hadi, Noor J. Fadhil, Abdulkhaleq S. Khalaf and Hussein J. Alhadithi1 Biochem. Cell. Arch. Vol. 20, No. 1, pp. 2163-2166, 2020. ISSN 0972-5075. DOI : 10.35124/bca.2020.20.1.2163

Hadi ST, Hussien HD, Abed MA, Alhadithi HJ. Chemical Analysis of Ginger Rhizomes and Sensory and Microbial Evaluation of Ginger Juice during Storage. International Journal of Pharmaceutical Quality Assurance. 2020;11(4):534-537 

Mohammed Saleh H, Jameel FR, Thamer Hadi S,  Majed Hamid M. Study of effects Oat and Soybean on the Microbial and Sensory Analysis of Burgers (Beef, Chicken and Sheep).Revis Bionatura 2022;7(1). 23. http://dx.doi.org/10.21931/RB/2022.07.01.23 

Lectures

No.	Subjects	Lectures	Stage	File	Video
1	principles of food technology	Food technology , their emergence, development an	First
2	Quality Control	the quality	Fourth
3	Principles of Food technology	Food qualities	First
4	Principles of Food technology	The global geographical distribution in food prod	First
5	Quality Control	Quality attributes	Fourth
6	Quality Control	Arbitration tests	Fourth
7	Quality Control	Textures	Fourth
8	Quality Control	Adulterated foods and food standard specifications	Fourth
9	Principles of Food technology	Complex carbohydrates	First
10	Principles of Food technology	Food grains	First
11	Principles of Food technology	Lipids	First
12	Principles of Food technology	Tea and coffee	First
13	Principles of Food technology	General methods for food preservation and manufact	First
14	Principles of Food technology	Keep food dry	First
15	Principles of Food technology	Food Spilage	First
16	Principles of Food technology	Enzyme	First
17	Principles of Food technology	Food of the present and the future	First
18	Food Processing/2	Fat extraction	Fourth
19	Food Processing 2/ practical part	Mayonnaise industry	Fourth
20	Food Processing 2/ practical part	Tomato products	Fourth
21	Food Processing 2/ practical part	Tomato Paste	Fourth
22	Food Processing 2/ practical part	Cat-sup or ketchup	Fourth
23	Food Processing 2/ practical part	sauce industry	Fourth
24	Food Processing 2/ practical part	mastard sauce	Fourth
25	Food Processing 2/ practical part	Extracting plant dyes	Fourth
26	Food Processing 2/ practical part	Industral Fermentation	Fourth
27	Food Processing 2/ practical part	Lactic fermentation	Fourth
28	Food Processing 2/ practical part	Sweet industry	Fourth
29	Food Processing 2/ practical part	baby - food industry	Fourth
30	Dates and sugar Technology/ practical	Date cultivars	Third
31	Dates and sugar Technology/ practical	Estimation Of Moisture	Third
32	Dates and sugar Technology/ practical	Estimation Of Ash	Third
33	Dates and sugar Technology/ practical	processing of vinegar	Third
34	Dates and sugar Technology/ practical	Study of Iraqi Dates Qualification	Third
35	Dates and sugar Technology/ practical	Estimation of Pectin	Third
36	Dates and sugar Technology/ practical	Clarification	Third
37	Dates and sugar Technology/ practical	Estimation of Tannins and Colorant	Third
38	Dates and sugar Technology/ practical	Date glazing	Third
39	Dates and sugar Technology/ practical	Reduced and Total Sugars in Dates	Third

Other

BSc  Food Science / College of Agriculture - University of Tikrit 2010.

MSc Food Science / College of Agriculture - University of Tikrit 2014.

Seminars and Workshops:

1- Lecturer in the symposium on date palm between reality and ambition held by the College of Agriculture / Department of Food Sciences
2- Lecturer in the workshop (How to write a graduation research project) 2019
Courses taken:
1- Food contamination cycle.
2. Certificate of participation in the integrity of the Arabic language and the origins of official correspondence / University of Fallujah 2017.
3. Certificate of food poisoning prevention training course 22-25 / 4/2018.
4. Training course in ISO 17025, dated 20-24 / 1/2019.
5. Training course in GLP on 1/27/31/2019.
6. A developmental training course in the use of computer skills 1/26/2020 

Participating committees:
1- Member of the examination committee in the Department of Food Sciences for the academic year 2017-2018, 2018-2019

2- Member of the Laboratory Committee of the Department of Food Science / Food Processing 2018 - until now.

3- Member of the Quality Assurance and Performance Assessment Committee 2018 - until now

4- Member of the Student Activities Committee 2019.

5- Member of the National Classification Committee for Assurance and Quality in the Department of Food Sciences 2019.

6- Member of the committee for objections to performance evaluation (faculty and staff) 2018-2019. 2019-2020

7- Member of the Educational Guidance Committee in the Department of Food Sciences 2019.

8- Member of the Committee for Psychological Guidance and Educational Guidance at the Faculty of Agriculture 2019-2020.

9 - Member of the Preparatory Committee for the Scientific Symposium (Dairy Processing and Production in Anbar Province, Between Reality and Ambition.

Other activities:

1. Participation in the discussion committees of fourth-stage students' seminars.

2. Supervising the research of undergraduate students.

3. Evaluating many researches for the purpose of publishing in scientific journals outside Iraq.

Member of the Agricultural Engineers Association / Baghdad

Jobs held by you:

1- Teaching in the Department of Food Sciences 2016 - until now.

2- Decision of the Department of Food Sciences 2017-2019.