Assoc. Prof. Dr. Khaled Elsaadany | Food biotechnology | Best Researcher Award

Associate Professor at Alexandria University, Italy

Dr. Khaled Elsaadany is an Associate Professor in the Department of Dairy Science and Technology at Alexandria University, Egypt. His research focuses on functional foods, nutraceuticals, and food microbiology, emphasizing dairy science. With advanced degrees in functional foods and nutraceuticals and extensive experience in academia and research, he is known for his contributions to nutritional biochemistry and bioactive compounds in dairy. Dr. Elsaadany also holds roles as a senior expert and coordinator in various international research initiatives, further highlighting his expertise and commitment to research and innovation in food technology.

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Education

Dr. Khaled Elsaadany’s academic foundation lies in dairy science, with all his degrees reflecting a commitment to understanding and innovating in food science. He earned his Ph.D. (1998-2004) in Functional Foods and Nutraceuticals through a joint program between KVL University in Denmark and Alexandria University, Egypt. His thesis, “Tracing the Biomolecules Bioactive Casein Phosphopeptides as Functional Foods and Nutraceuticals in Semi-Hard Cheese Using Herrgard Cheese as a Model System,” emphasized bioactive components in dairy. Earlier, he completed his Master’s (1993-1997) in Dairy Science and Technology, where he explored the effects of various ingredients on processed cheese properties, graduating with honors. His academic journey began with a B.Sc. in Agriculture Science (Dairy Science and Technology) (1988-1992), also with honors, which laid the groundwork for his expertise in functional foods and nutritional biochemistry.

work Experience

Dr. Khaled Elsaadany has extensive experience in academia, research, and international collaboration. He is currently an Associate Professor at Alexandria University, Egypt, where he teaches and researches in the Department of Dairy Science and Technology. Beyond academia, Dr. Elsaadany serves as a Senior Expert in Education, Research, and Innovation with the ENI CBC MED Programme in Italy, focusing on cross-border research in the agro-food sector. His expertise also extends to national projects, as the Agro-Food Industries Alliance Coordinator (AGFA) under Egypt’s Academy of Scientific Research and Technology, where he works on initiatives to advance food technology and safety. His diverse roles reflect a strong commitment to improving dairy science and contributing to food science advancements on both national and international scales.

Research Focus

Dr. Khaled Elsaadany’s research centers on functional foods, bioactive compounds, and food microbiology, with an emphasis on dairy science. He explores nutraceuticals and nutritional biochemistry, focusing on how dairy products can enhance health and serve as preventive solutions for various ailments. His work includes identifying bioactive peptides, particularly casein phosphopeptides, and examining their health benefits, such as antimicrobial properties. Dr. Elsaadany is also interested in developing dairy products with improved functional properties, such as low-fat cheese and fermented dairy products with probiotics. His research is driven by a commitment to food safety, innovation, and sustainability, often collaborating on international projects to advance agro-food technology. Through his research, he aims to provide healthier, more sustainable dairy products that address nutritional needs and contribute to public health.

Awards and honors

Dr. Khaled Elsaadany has been recognized for his contributions to food science and dairy technology with several notable honors. His innovative research on functional foods and bioactive dairy compounds has earned him accolades at Alexandria University, highlighting his academic excellence and research impact. Additionally, his involvement with international programs like the ENI CBC MED Programme has brought him recognition for fostering educational and scientific collaboration between countries. As the coordinator for the Agro-Food Industries Alliance (AGFA), he has also been acknowledged for his work in promoting sustainable development within Egypt’s food industry. Through these roles, Dr. Elsaadany has contributed to advancing dairy science and food technology, cementing his reputation as a distinguished researcher in the fields of nutraceuticals, microbiology, and bioactive compounds.

Conclusion

Dr. Khaled Elsaadany’s extensive academic and research experience in dairy science and food technology, combined with his innovative work in functional foods, makes him a strong candidate for the Best Researcher Award. His contributions to bioactive compounds and food microbiology, coupled with his international collaborative roles, highlight his impact on the field and his commitment to advancing knowledge in dairy science. Addressing the suggested areas for improvement could further enhance his candidacy and visibility in global research communities.

Publications to Noted

Identification, Safety Assessment, and Antimicrobial Characteristics of Cocci Lactic Acid Bacteria Isolated from Traditional Egyptian Dairy Products

Authors: Elsaadany, K., EL-Sayed, A.I.M., Awad, S.

Journal: Foods

Year: 2024

Citations: 0

Molecular Screening of Functional Lactic Acid Bacteria with Potential Production of Antimicrobial Peptides from Milk Proteins for Application as Preservative Dairy Starter

Authors: Elsaadany, K., Kheadr, E., Elmesseiry, S., Hamdy, S., Dabour, N.

Journal: Journal of Food Biochemistry

Year: 2024

Citations: 0

The Ability of Yoghurt Supplemented with Dietary Fibers or Brans Extracted from Wheat or Rice to Reduce Serum Lipids and Enhance Liver Function in Male Hypercholesterolemic Rats

Authors: Dabour, N., Elsaadany, K., Shoukry, E., Taïbi, A., Kheadr, E.

Journal: Journal of Food Biochemistry

Year: 2022

Citations: 4

In Vivo Anti-Hypercholesterolemic Effect of Buttermilk, Milk Fat Globule Membrane, and Enterococcus Faecium FFNL-12

Authors: Elsaadany, K., Abd-Elhaleem, H.-T.

Journal: Current Research in Nutrition and Food Science

Year: 2019

Citations: N/A

Khaled Elsaadany | Food biotechnology | Best Researcher Award