Staff

  • Maher Mahmmud Dabbas, Ph.D

Maher Mahmmud Dabbas, Ph.D

Professor

Abu Dhabi Campus

Biography

Maher Al-dabbas was born in Irbid, Jordan, in 1969. Dr. Al-Dabbas earned his B.Sc. Degree in nutrition and food technology from the University of Jordan, Jordan, in 1992, and a PhD degree in Agricultural sciences from Kagoshima University, Japan, in 2007.

In 2007, he joined the Dept. of Nutrition and Food Technology, The University of Jordan, as assistant professor, and in 2012 he became associate professor and in Nov., 2016 he granted a full professorship. In Sep., 2018 he became the Chairman of the Dept. of Nutrition and Food Technology-University of Jordan until Oct., 2020.

His current research interests, but not limited, include method of food processing and preservation and their effect on phenolic and antioxidant activities, bioactivity of natural compounds, food analysis and food sciences in general. Dr Al-Dabbas has many research articles that have been published in highly ranked peer reviewed international journals and has participated in many international conferences. He has also supervised the research work for more than 15 postgraduate students.

He is a member of the Editorial Board of several peer reviewed journals. Throughout his profession, he received the distinguished researcher award from the University of Jordan in 2012. 

Education

  • phD in agricultural sciences- Kagoshima university - Japan, 2007
  • BSC in Nutrition and Food Technology-The University of Jordan, Jordan , 1992

Research Interests

Natural products and plant secondary metaboilities bioactivities ( isolation and idintification of compounds), antioxidant, antimicrobial, anticancer, antihyperglycemic compounds, Functional compounds in food, pesticides residues in food, food sciences and technology, and food processing and preservation techniques. 

Selected Publications

  1. Al-Jaloudi, R,  Al-Dabbas, M., Hamad, H, Amara, R, Al-Bashabsheh, Z, Abughoush, M, Choudhury, I,  Al-Nawasrah, B, Iqbal, S. (2024). Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties. Foods, 13 (2), 259. https://doi.org/10.3390/foods1302025
  2. Al-Jaloudi, R., Khderat, R. Al-Dabbas, M. (2023). Sensory and Oxidative Stability of Roasted Peanuts Coated with Arabic Gum and A Synthetic Antioxidant During Storage. International Journal of Membrane Science and Technology, 10 (2), 3918-3926. https://doi.org/10.15379/ijmst.v10i2.3266
  3. Al-Dabbas, M., Moumneh, M., Hamad, H., Abughoush, M., Abuawad, B., Al-Nawasrah, B.,  Al-Jaloudi, R., Iqbal, S. (2023). Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (Abelmoschus esculentus). Foods, 12 (19), 3711. https://doi.org/10.3390/foods12193711
  4. Al-Dabbas, M., Al-Jaloudi, R., Abdullah, M and Abughoush, M ( 2023). Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials—Gas Chromatography–Mass Spectrometry Analysis. Molecules, 28 (18),6444. https://doi.org/10.3390/molecules28186444
  5. Al-Dabbas, M., Joudeh, K., Abughoush, M., Al-Dalali, S (2023). Effect of processing and preservation on total phenolic contents and antioxidant activities of garlic (Allium Sativum). Journal of the Chilean Chemical Society, 68 (2), 5822- 5826.
  6. Abughoush, M.,  Olaimat., A, Al-Holy,M.,  Al-Dabbas, M., Alavi, S., Maghaydah, S., Choudhuy, I.,  Nour, M., Abu – Ghoush, L, ( 2023). Evaluation of food quality and safety parameters and food safety knowledge and practices of food handlers at fast foods restaurants at universities in Jordan during COVID-19. Heliyon Journal, 9 (8), e18936.
  7. Al-Dabbas, M, Al-Jaloudi, R, Al-Ismail, K., Bani Mustafa, S, (2022). Impact of several physical treatments on the improvement of some quality parameters of crude olive oil. Rivista Italiana Delle Sostane Grasse, 99, 111-118.
  8. Al-Ismail, K., Al-Atewi, R.,  Al-Dabbas, M., Ajo, R, (2022). Antioxidant  and Α-amylase inhibition activity of Ruta chalepensis L extracts. Carpathian Journal of Food Science and Technology, 14(1), 113-120.
  9. Al-Ismail, K., Takruri, H., Tayyem, R., Al-Dabbas, M, Abdelrahim, D, (2021). Trans fatty acids content of sweets and appetisers traditionally consumed in Jordan. Rivista Italiana Delle Sostane Grasse, 98, 131-137.
  10. Takruri, H., Al-Ismail, K., Tayyem, R., Al-Dabbas, M, (2020). Composition of local Jordanian Food Dishes. (1st Ed.), Amman: Dar Zuhdi for Publishing and Distribution, Jordan

 

 

 

Professional Experience

 

  1. Sabbatical leave:  Full professor at college of Pharmacy, Nutrition and Dietetic program – Al Ain University , Abu Dhabi- UAE.  September 2022 – now.
  2. Chairman of the Dept. of Nutrition and Food Technology-University of Jordan from Sep., 2018 until Sep., 2020
  3. Full professor at Dept. of Nutrition and Food Technology-University of Jordan from Nov, 2016 until now.
  4. Associate professor at Dept. of Nutrition and Food Technology-University of Jordan from Nov, 2012 until Nov., 2016.
  5. Assistant professor at Dept. of Nutrition and Food Technology-University of Jordan from Sep, 2007 until Nov., 2012.
  6. Supervisor of the dairy plant unit at Dept. of Nutrition and Food Technology-University of Jordan from Sep, 2009 until Sep., 2010.
  7.  Laboratory supervisor, Department of Nutrition and Food Technology, University of Jordan from 15-March-1993 until March 2003. 
  8. Manager assistant at International Enterprises and Trading Co., Amman from 9- June-1992 Until 1st of December 1992.
  9. Herbs and Natural products production manager at AL-Razi Drug Store. Amman, from 1st of December 1992 until 15-March-1993.

Teaching Courses

 

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all.

This person’s work contributes towards the following SDG(s):

 

 

  1. Food chemistry
  2. Food preparation
  3. Principles of Food Science

Memberships

- Agricultural Engineers Association in Jordan. Since July, 1992.

- JJAS (Jordan Japan Academic Society), since 2009.

- Jordanian society for sensory evaluation of food. Since March 2011.

 

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