Prof. Dr. Mervat Ibrahim Foda

Prof. Dr. Mervat Ibrahim Foda

Professor
National Research Center, Egypt


Highest Degree
Ph.D. in Food Engineering from Lund University, Sweden

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Biography

Dr. Mervat Ibrahim Foda is currently working as Professor at National Research Center, Egypt. She has completed her Postdoctoral Fellow in Dairy Chemistry from Seibold University, Japan, and PhD in Agricultural Science from Lund University, Sweden. She is President of the Society for Women in Science in Developing Countries-Egypt, OWSD. Dr. Mervat received honors includes Certificate for the best research paper (2015), Unilever Mosharak Co, The sixth Artful Integrators Award, Distinguish Innovation Certificate from the Minister of Higher Education and Scientific Research Cairo, Egypt, Medal for the best research poster and Bronze medal in the first International Invention Fair of The Middle East, Kuwait. She is also serving as reviewer for Science Alert, editor for Journal of Fermented Food and associate editor for American Journal of Food Technology, International Journal of Dairy Science, International Journal of Agricultural Research, and Asian Journal of Scientific Research. She is also serving as member of national and international societies such as Swedish South Asian Network on Fermented Foods, Chinese-Egyptian Friendship Society, The Organization of Women in Science-Tunis, The Bioethics Network on Women’s Issues in the Arab region, The Scientific Society of Food Industries and Nutrition, The Society of Food Science and Technology, The Egyptian Society of Dairy Science, and The Egyptian Society of Advanced Materials and Nanotechnology. She also supervised 5 students thesis. She has 35 publications in journals contributed as author/co-author.

Area of Interest:

Food Science Technology
100%
Dairy Products
62%
Food Chain
90%
Food Biotechnology
75%
Functional Food
55%

Education

1997

Ph.D.

Lund University, Sweden

Food Engineering

Selected Publications

  1. 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.
    CrossRef  |  Direct Link  |  

  2. Salama, H.H., M.I. Foda, M.M. El-Sayed, Z.M.R Hassan, R.A. Awad and D. Otzen, 2015. Characteristic and cytotoxic activity of different α-Lactalbumin/fatty acids nanocomplex. Am. Int. J. Contemporary Sci. Res., 2: 200-214.
    Direct Link  |  

  3. El-Sayed, M.M., Z.M.R. Hassan, I.F. Mervat, R.A. Awad and H.S. Heba, 2015. Chitosan-whey protein complex (cs-wp) as delivery systems to improve bioavailability of iron. Int. J. Applied Pure Sci. Agric., 1: 34-46.
    Direct Link  |  

  4. Abo-Elwafa, G.A., M.I. Foda and S.E. Aly, 2015. Comparative studies on fat of white soft cheese collected from Cairo markets. Middle East J. Applied Sci., 5: 328-334.

  5. Hassan, Z.M.R., R.A. Awad, M.M. El-Sayed, M.I. Foda, D. Otzen and H.H. Salama, 2014. Interaction between whey protein nanoparticles and fatty acids. Integrative Food Nutr. Metab., 1: 91-97.
    CrossRef  |  Direct Link  |  

  6. Hathout, A.S., Z.I. Sadek, M.I. Foda and S.E. Aly, 2013. Assessment of aflatoxin M1 levels and microbiological quality in Egyptian white soft cheese. World Applied Sci. J., 26: 857-866.

  7. 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.
    Direct Link  |  

  8. Rasmy, N.M., A.A. Hassan, M.I. Foda and M.M. El-Moghazy, 2012. Assessment of the antioxidant activity of sage (Salvia officinalis L.) extracts on the shelf life of mayonnaise. World J. Dairy Food Sci., 7: 28-40.
    Direct Link  |  

  9. 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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  10. Foda, M.I., S.M. Kholif, S.H.S. Mohamed and T.A. Morsy, 2012. Evaluation of ground flaxseed supplementation to lactating buffaloes ration versus control milk samples for milk and stirred yoghurt production. J. Life Sci., 4: 11-18.

  11. Ahmed, M.B. and M.I. Foda, 2012. Sensory evaluation and antioxidant activity of new Mudaffara cheese with spices under different storage temperatures. J. Applied Sci. Res., 8: 3143-3150.

  12. Foda, M.I., M.A. El-Sayed, A.A. Hassan, N.M. Rasmy and M.M. El-Moghazy, 2010. Effect of spearmint essential oil on chemical composition and sensory properties of white cheese. J. Am. Sci., 6: 272-279.
    Direct Link  |  

  13. Foda, M.I., H. Joun and Y. Li, 2010. Study the suitability of cheese whey for bio-butanol production by clostridia. J. Am. Sci., 6: 39-46.
    Direct Link  |  

  14. Foda, M.I., S.M. Kholif and A.M. Kholif, 2009. Evaluation of goat milk containing galactooligosaccharides after supplementing the ration with amino acids. Int. J. Dairy Sci., 4: 27-33.
    CrossRef  |  Direct Link  |  

  15. Foda, M.I., M.A. El-Sayed, M.M. El-Moghazy, A.A. Hassan and N.M. Rasmy, 2009. Antioxidant activity of dried spearmint and its use in white cheese. J. Agric. Sci. Mansoura Univ., 34: 1037-1047.

  16. Foda, M.I., M.A. El-Sayed, M.M. El-Moghazy, A.A. Hassan and N.M. Rasmy, 2009. Antimicrobial activity of dried spearmint and its extracts for use as soft cheese preservatives. Alexandria J. Food Sci. Technol., 6: 39-48.

  17. Foda, M.I. and Y.A. Heikal, 2009. Rheological properties of ultrafiltrated herby white cheese. J. Agric. Sci. Mansoura Univ., 34: 4241-4253.

  18. AbouElsamh, M.M., A.H. Nageib, M.I. Foda and A.M. Bakheit, 2009. Effect of some spices on chemical, microbiological and rheological (meltability) characteristics of Modaffara cheese. Bull. National Nutr. Inst. Arab Republic Egypt, 34: 78-89.

  19. Foda, M.I., F.L. Seleet and A.H. El-Ghorab, 2008. Sensory evaluation and related volatile components of white herby cheese. Int. J. Dairy. Sci., 3: 160-169.
    CrossRef  |  Direct Link  |  

  20. Foda, M.I. and T. Oku, 2008. Changes of milk protein of lactating mothers following breast massage. Int. J. Dairy Sci., 3: 86-92.

  21. Foda, M.I., M. Abd El-Aziz and A.A. Awad, 2007. Chemical, rheological and sensory evaluation of yoghurt supplemented with turmeric. Int. J. Dairy Sci., 2: 252-259.
    CrossRef  |  Direct Link  |  

  22. Kholif, S.M., M.I. Foda and A.M. Kholif, 2006. Effect of ration supplementation with lysine and methionine in two different forms on goat's milk protein. Indian J. Dairy Sci., 59: 281-286.
    Direct Link  |  

  23. Foda, I.M., T. Kawashima, S. Nakamura, M. Kobayashi and T. Oku, 2004. Composition of milk obtained from unmassaged versus massaged breast of lactating mothers. J. Pediatric Gastroenterol. Nutr., 38: 484-487.
    Direct Link  |  

  24. Foda, M.I. and N.A. Nasser, 2003. Utilization of cheese whey for citric acid production and biomass formation by grey Streptomyces. Minufiya J. Agric. Res., 28: 169-184.

  25. Villamiel, M., N. Corzoa, M.I. Foda, F. Montes and A. Olano, 2002. Lactulose formation catalysed by alkaline-substituted sepiolites in milk permeate. Food Chem., 76: 7-11.
    CrossRef  |  

  26. Abd-Nasser, N.H. and M.I. Foda, 2002. Cheese whey for enzymes production by some strains of grey Streptomyces. Egyptian J. Dairy Sci., 30: 297-313.

  27. Foda, M.I., 2001. Utilization of some dairy by-products in lactulose production using natural sepiolite (Mg-silicate) or Alkaline treated. Annals Agric. Sci., Ain Shams Univ. Egypt, 46: 851-860.
    Direct Link  |  

  28. Awad, A.A.A., M.A. El-Loly and M.I. Foda, 2001. Properties and Microstructure of mushroom blends with buffalo milk protein-co-precipitate. Proceedings of the 8 th Egyptian Conference Dairy Science and Technology, November 3-5, 2007, International Agriculture Centre, Cairo, Egypt, pp: 163-175.
    Direct Link  |  

  29. Awad, A.A.A. and M.I. Foda, 2001. Factors affecting the chemical and physicochemical properties of goat milk protein co-precipitate. Ann. Agric. Sci., 46: 207-220.

  30. Foda, M.I., A.A.A. Awad and A.A. El-Loly, 2000. Studies on production of milk protein-mushroom co-precipitates and their functional properties. J. Agric. Sc. Mansoura Univ., 25: 78-95.

  31. Foda, M.I. and M.H.L. Leiva, 2000. Continuous production of oligosaccharides from whey using a membrane reactor. Process Biochem., 35: 581-587.
    CrossRef  |  

  32. Foda, M.I. and A.A.A. Awad, 1999. Some functional properties of goat milk protein co-precipitate. J. Agric. Sci. Mansoura Univ., 24: 5833-5842.

  33. Rustom, I.Y.S., M.I. Foda and M.H. Lopez-Leiva, 1998. Formation of oligosaccharides from whey UF-permeate by enzymatic hydrolysis- analysis of factors. Food Chem., 62: 141-147.
    CrossRef  |  

  34. El-Samragy, Y.A., M.A. Khorshid, M.I. Foda and A.E. Shehata, 1996. Effect of fermentation conditions on the production of citric acid from cheese whey by Aspergillus niger. Int. J. Food. Microbiol., 29: 411-416.
    CrossRef  |  

  35. El-Samragy, Y.A., A.E. Shehata, M.I. Foda and M.A. Khorshid, 1993. Suitability of strains and mutants of Aspergillus niger for the production of citric acid from cheese whey. Milchwissenshaft, 48: 498-501.
    Direct Link  |  

  36. El-Samragy, Y.A., A.E. Shehata, M.I. Foda and M.A. Khorshid, 1993. Effect of salt on the production of citric acid from whey as a means for pollution control in Domiati cheese manufacture. Dairy, Food Environ. Sanit., 13: 638-641.