Publication

1- Studying the effect of adding WPC and CMC on the microstructure Materials by SEM and CLCM confocal electron microscopy 

https://www.sciencedirect.com/science/article/pii/S221478532106726

  2- Effective of CBD and THC extracted from Cannabis Sativa on kidney health in the experimental mice

3- The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese

       https://doi.org/10.31989/ffhd.v14i1.1262 

4- Study the effect of labneh balls fortified with zinc salts on the proportions of nitrogenous substances, micro-textural structure, and some nutritional indicators

     https://ffhdj.com/index.php/BioactiveCompounds/article/view/1180/0   

  5- Improving the sensory and chemical characteristics of functional yogurt fortified with cardamom extract (Elettaria cardamomum L.)

DOI: 

https://doi.org/10.31989/ffhd.v14i10.1454

Lectures

No.	Subjects	Lectures	Stage	File	Video
1	Liquid Milk	Liquid Milk defined	Third
2	Liquid Milk	Milk Components	Third
3	Liquid Milk	Milks Natural Properties	Third
4	Liquid Milk	Milk Production and Preparation in the farm	Third
5	Liquid Milk	Heat Treatment of Milk	Third
6	Liquid Milk	Milk Proteins	Third
7	Liquid Milk	Fermented Dairy products	Third
8	Liquid Milk	Cream	Third
9	Liquid Milk	Intensive and Dried Dairy products	Third
10	Food Processing 2	Food Fermentation	Fourth
11	Food Processing 2	Vinegar Manufacturing Methods	Fourth
12	Food Processing 2	Pickles	Fourth
13	Food Processing 2	Chocolate	Fourth
14	the principles of dairy technology	Sources of milk	Second
15	the principles of dairy technology	Influencing factors On the production and installa	Second
16	the principles of dairy technology	Physical state Components of milk	Second
17	the principles of dairy technology	Chemical composition of milk	Second
18	the principles of dairy technology	Whey proteins	Second
19	the principles of dairy technology	spoilage Raw milk	Second
20	the principles of dairy technology	Cheese	Second
21	Liquid Milk	Milk adulteration	Third
22	Liquid Milk	Homogenzers	Third
23	Liquid Milk	Dairy contamination	Third

Academic certificates

PhD in Dairy Technology, University of Baghdad, Department of Food Sciences, in collaboration with Nottingham Trent University, United Kingdom

MSc in Dairy Technology, University of Baghdad, Department of Food Sciences

BSc in Food Sciences, University of Baghdad

Supervision

Supervisor of fourth-year graduate research students in the Department of Food Sciences, College of Agriculture, University of Anbar

Other

Former Director of Monitoring and Planning at the College of Agriculture

Chairman of the Program Accreditation Committee in the Food Sciences Department

Member of the Scientific Committee in the Food Sciences Department