Dr. Wafaa Kamel Bahgaat
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Dr. Wafaa Kamel Bahgaat

Associate Professor
National Research Centre, Egypt

Highest Degree
Ph.D. in Food Science and Technology from Ain Shams University, Egypt

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I’m an Associate Professor at the Dairy Science & Technology Dep., Food Industries & Nutrition Institute, National Research Centre (NRC). I obtained my MSc and Ph.D. degrees from the Food Science Department, Ain Shams University. I won the best Ph.D. thesis from NRC and Unilever Mashreq. I have participated in several research projects as a member and have organized some conferences and symposiums. I obtained a patent

Area of Interest:

Food Science and Technology
Fermented Dairy Foods
Functional Food
Health and Nutrition
Food and Nutrition

Research Publications in Numbers


Selected Publications

  1. Hussein, A.S., W.K. Bahgaat and G.E. Ibraheim, 2022. Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks. Egypt. J. Chem., 65: 1-11.
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  2. Bahgaat, W.K., G.E. Ibrahim and A.M.S. Hussein, 2022. Effect of oggtt on physicochemical properties, antioxidant activity and volatile compounds of noodles. Biotechnol. Food Sci., 84: 3-18.
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  3. Ibrahim, G., W. Bahgaat and A. Hussein, 2021. Egyptian kishk as a fortificant: impact on the quality of biscuit. Foods Raw Mater., 9: 164-173.
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  4. Wehaidy H.R., W.A.A. Wahab, A.M.M. Kholif, M. Elaaser, W.K. Bahgaat and M.A. Abdel-Naby, 2020. Statistical optimization of b. subtilis mk775302 milk clotting enzyme production using agro-industrial residues, enzyme characterization and application in cheese manufacture. Biocatal. Agric. Biotechnol., 25: 101589-101589.
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  5. Foda, M.I., Y. El-Shattor, S.M. Aly, G.A. Abo-Elwafa, S.S. Kassem, I.H. Badaw and W.K. Bahgaat, 2020. Chemical and nutritional evaluation of novel white soft cheese prepared by nano-fortified interesterified olein: Stearin vegetable butter. Int. J. Dairy Sci., 15: 161-168.
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  6. Ibrahim O.A.El-Hamid., A.G. Mohamed and W.K. Bahgaat, 2019. Natural peppermint-flavored cheese. Acta Scientiarum Polonorum Technologia Alimentaria 18: 75-85.
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  7. Bahgaat W.K. and H.M. Mahrous, 2019. Efficiency of water resources in small and medium-sized dairy factories in egypt. International Journal of Dairy Science 14: 1-11.
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  8. Mahrous, H.M., W.K. Bahgaat and M.A. El-G. Khorshid, 2017. Impact of technological determinants on the production and marketing of dairy products in small and medium productive projects in Egypt. Int. J. Dairy Sci., 12: 359-367.
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  9. Bahgaat, W.K. and S. Abd El Ghani, 2017. Comparison of amino acids and fatty acids profiles of egyptian kishk: Dried wheat based fermented milk mixture as functional food. Am. J. Food Technol., 12: 43-50.
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  10. El-Shattory, Y., G.A. Abo-Elwafa, M.A. Saadia, I.F. Mervat, K.B. Wafaa, E.H. Amany and I.H. Badawy, 2016. Studies on the application of nano-fortified interesterified Olein: Stearin vegetable butter in biscuits preparation and its nutritional evaluation. Am. J. Food Technol., 11: 171-181.
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  11. Abd El-Ghani, S., W.K. Bahgaat and M.T. Fouad, 2014. The microbiological quality and physicochemical attributes of egyptian traditional Sa'eedi Kishk. J. Food Ind. Nutr. Sci., 4: 13-21.
    CrossRef  |  
  12. Foda, M.I., W.K. Bahgaat, J.M. Kassem and S.E. Aly, 2013. Fourier transform infrared (FTIR) spectra in relation to the composition of white soft cheese. World Appl. Sci. J., 26: 289-295.
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  13. Hassan, A.A., N.M. Rasmy, M.I. Foda and W.K. Bahgaat, 2012. Production of functional biscuits for lowering blood lipids. World J. Dairy Food Sci., 7: 1-20.
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