Biography

Professor Mahmoud Abughoush is Professor in the Food science and Nutrition.  He is currently the Director of Nutrition program at Al Ain Campus- Al Ain University. He was the former Dean of Applied Medical Sciences College at the Hashemite University/ Jordan since 2017. He has completed his PhD in Food Chemsitry, food Safety and Processing and minor in Nutrition in 2003 from Kansas State University/USA. He has published more than 60 papers in reputed journals and has been serving as an editorial board member of many scientific Journals. Dr. Abughoush has a long experience of training in many fields including Food production and processing, Product development, Food safety, HACCP and ISO 22000, Quality control and sensory analysis training programs. Dr. Abughoush has also a long consultation experience in many fields of Food production problems detection, Food safety and quality controlling issues service, Food product developments. Dr. Abughoush has an excellent consultation experience in different food industrial sectors mainly with the faculty for each factory program (FFF, University of Jordan).  Dr. Mahmoud H Abughoush earned his B.Sc. in Nutrition and Food Science from The University of Jordan, 1989 and his M. Sc. in Food Science from The University of Jordan, 1992. Dr. Abughoush was  Professor at the department of clinical nutrition and Dietetics, Faculty of Applied Medical Sciences at the Hashemite University. He has been teaching courses in Food Science, Food Safety, Food Chemistry, Nutrition and Health. From 2004-2020, Dr. Abughoush worked as a manager for food quality control labs at the Ministry of Health/ Jordan from 1992-2000. During his Ph. D study, Dr. Abughoush worked as campus sanitarian at Health Safety department/ Kansas State University USA from 2002-2004.

Education

• Nutrition and Food Science, University of Jordan, 1989, Jordan
• M.Sc. in Food Science. University of Jordan, 1992, Jordan
• Ph.D. in Food Science, major, minor Human Nutrition Kansas State University, 2003 Manhattan, KS. USA.

Research Interests

• Food safety and pathogenic microrganisms and how can be controlled .
• Research in food products development and sensory evaluation (using Hydrocolloids and protein combinations in Mayonnaise, Beverage production, Ice cream, cakes, extruded products, chips, dairy products).
• Food products and Human Health (caffeine consumption and chronic diseases)
• Evaluate the effect of gums and proteins (whey protein concentrate, wheat protein....etc) in combination on the surface, emulsions properties, and Sensory properties of a fluid food system.
• Model, identify, and predict the surface properties of a protein-gum interactions using a fuzzy clustering model.
• Research in food engineering, Extrusion, rheology, food microstructure imaging, structure-texture relationships.
• Food analysis, Develop a rapid and reliable estimation method using techniques such as near-infrared spectroscopy (NIRS) and imaging to study the characteristics of food products.
• Providing expert consulting services for food production industry

 

Selected Publications

1- Hamaideh, S.; Olaimat, A.N.; Al-Holy, M.A.; Ababneh, A.; Shahbaz, H.M.; Abughoush, M.; Al-Nabulsi, A.; Osaili, T.; Ayyash, M.; Holley, R.A. The Influence of Technological Shifts in the Food Chain on the Emergence of Foodborne Pathogens: An Overview. Appl. Microbiol. 2024, 4, 594-606. https://doi.org/10.3390/applmicrobiol4020041

 

2- M Al-Dabbas M, Ramadan A, J Hamad H, Al-Bashabsheh Z, Abughoush M, Kayed K, Al-Nawasra BA, Aldabbas A, Iqbal S. Cytotoxic, antioxidant and αlpha-amylase inhibitory activities of wild and Nabali olive leaf extracts from Jordan. Pak J Pharm Sci. 2024 May;37(3):571-581. PMID: 39340848.

 

3- Abughoush, M., Olaimat, A. N. ., Al-Holy, M. ., Al-Awwad, N. J. ., Al-Dalali, S. ., Al Hourani, H. ., Daseh, L. ., Abazeed, B. ., Al-Dabbas, M. ., Abuawad, B. ., Abu-Ghoush, L. ., & Al-Jawaldeh, A. . (2024). Quantitative determination of iodine content in iodized table salt marketed in Jordan as an indicator of compliance with national salt iodization standards: A cross-sectional study. Italian Journal of Food Science, 36(4), 72-81. https://doi.org/10.15586/ijfs.v36i4.2596

 

 

4- Maghaydah, S., Abughoush, M., Aljanada, A., & H. Choudhury, I. (2024). Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and sensory properties. Italian Journal of Food Science, 36(2), 121-135. https://doi.org/10.15586/ijfs.v36i2.2538

 

5- Maghaydah, S.; Abu-Ghoush, M.; Hayajneh, W.; Iqbal, S. Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients. Appl. Sci. 2024, 14, 3779. https://doi.org/10.3390/app14093779

 

6- Olaimat AN, Al-Holy MA, Osaili TM, Abughoush MH, Al-Nabulsi AA, Alawneh M, Deseh L, Abazeed B, Shqair R, Mutlaq S, Ayyash M, Holley RA. Antimicrobial activity of eugenol and carvacrol against Salmonella enterica and E. coli O157:H7 in falafel paste at different storage temperatures. Int J Food Microbiol. 2024 Apr 16;415:110648. doi: 10.1016/j.ijfoodmicro.2024.110648. Epub 2024 Feb 27. PMID: 38422677.

 

7- Al-Holy MA, Olaimat AN, Al-Nabulsi AA, Al-Qadiri H, Abughoush MH, Osaili TM, Ayyash M, Alawneh M, Rasco BA. Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperatures. Int J Food Microbiol. 2024 Mar 2;413:110609. doi: 10.1016/j.ijfoodmicro.2024.110609. Epub 2024 Feb 1. PMID: 38330783.

 

8- Olaimat, A.N.; Taybeh, A.O.; Al-Nabulsi, A.; Al-Holy, M.; Hatmal, M.M.; Alzyoud, J.; Aolymat, I.; Abughoush, M.H.; Shahbaz, H.; Alzyoud, A.; et al. Common and Potential Emerging Foodborne Viruses: A Comprehensive Review. Life 2024, 14, 190. https://doi.org/10.3390/life14020190

 

9- AlJaloudi, R.; Al-Dabbas, M.M.; Hamad, H.J.; Amara, R.A.; Al-Bashabsheh, Z.; Abughoush, M.; Choudhury, I.H.; Al-Nawasrah, B.A.; Iqbal, S. Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties. Foods 2024, 13, 259. https://doi.org/10.3390/foods13020259

 

10- Al Hourani, H., Alkhatib, B., Al-Shami, I., Olaimat, A.,  Al‑Holy, M., Al‑Awwad, N., Abughoush, M., Saleh, N., AlHalaika, D., Alboqai, O.  & Al‑Jawaldeh, A. Energy and macronutrient intakes in Jordan: a population study. Sci Rep 13, 12736 (2023). https://doi.org/10.1038/s41598-023-39900-1

 

 

 

 

 

Professional Experience

• Al Ain University, Professor, Jan. 2024- until now. Pharmacy College,  Director, Nutrition and Dietetics program, Al Ain University, Al Ain Campus.  
• Al Ain University, Professor, Sep. 2021- Until now. Professor. Pharmacy College/ Nutrition and Dietetics program
• The Hashemite University, Professor, Sep. 2020- 2021, Professor, Faculty of Applied and Medical Sciences- Nutrition and Dietetics Dep
• The Hashemite University, Professor, Sep. 2017- 2020, Dean, Faculty of Applied and Medical Sciences- Nutrition and Dietetics Dep
• The Hashemite University, Associate Professor, Sep. 2014- until now, Faculty of Allied Health Sciences- Nutrition and Dietetics Dep.
• The Hashemite University, Assistant Dean, 2015-2016, Faculty of Allied Health Sciences.
• King Faisal University, Associate Professor, Sep. 2012-Sep. 2014, Faculty of Food Science and Nutrition Dep.
• The Hashemite University, Associate Professor, Jan. 2011- Sep. 2012, Faculty of Allied Health Sciences- Nutrition and Dietetics Dep.            
• The Hashemite University, Assistant Professor, Jan. 2004- 2011,  Faculty of Allied Health Sciences- Nutrition and Dietetics Dep.

Teaching Courses

Nutrition and Food Science Courses

•  Food Chemistry
•  Food Microbiology
•  Food Science
•  Food Safety.

 

 

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):

  

 

Memberships

• Member of American Association of Cereal Chemistry. Protein division student representative division. 2003
• Member American Association of Cereal Chemistry (AACC) Member 2001-2007.
• Member of Institute of Food Technology (IFT)- Membership, 2000-2005
• Member Agriculture Engineer Association Membership. 1990-present.
• Member Food Science club council member, Kansas State University (2001).
• Member Phi Tau Sigma of food Science-KSU- Membership (2000- 2005)
• Nominated for the AACC-Protein division representative elections (2001).

 Honors and Awards

• Agriculture Engineering Award for the best applicable research. 2018. Jordan
• Khalil Alsalm Award. The best book published in Arabic : Food safety and Nutrition values. 2013.
• The Hashemite University award for creativity. 2015.  
• Fulbright Post doctor scholarship/ Kansas State University (2008).
• ConAgra Internship/ KansasStateUniversity (2003)
• I. C. C Scholarship, KansasStateUniversity (2001).
• Graduate studies scholarship granted by The Hashemite University. Amman-Jordan, 2000- 2003.
• Graduate studies scholarship granted by the Deanship of graduate studies. University of Jordan. Amman-Jordan, 1990.
• Mango Scholarship for Graduate study and research (1991-1992).
• King Hussein Royal Scholarship for 4 years (1985- 1989).