Meat Science and Technology 07504570729
PhD 2012 Meat Science and Technology, University of Duhok, Iraq
MSc 1983- Food Technology/Dairy science, College of Agriculture and Forestry, University of Mosul, Iraq. (Ripening control by heat treatments in white soft cheese made from modified milk).
BSc 1976-1980 Dept. Food Technology, College of Agriculture and Forestry, University of Mosul, Iraq.
1. Ripening control by heat treatment of soft cheese made from milk standardized with skim milk powder. Mesopotamia J. Agriculture 21:103-
2. Milk yield and composition of Karadi ewes with special reference to the method of evacuation. Kurdistan second conference on biological sciences University of Dohuk 6-8 may, 2008
3. Studies on milk composition of black goat and meriz during lactation period. J. Dohuk Univ., Vol. 10, No2, pp 65-69, 2007.
4- A comparative study on body composition and carcass tissue
distribution in meriz and native goats raised under different feeding Regimen. J. Dohuk Univ., Vol. 12, No1, pp 67-73, 2009.
5-The effect of breed and feeding regimen on the chemical composition
,color and lipid stability and cholesterol content in meat and kidney fat
Of local goats. Diyala agricultural science journal.2011,vol.3,n.2.part 1
6-Antioxidant activity of rosemary and ginger extracts on natural olive oil. The 1st scientific agriculture conference April10-12-2012.
7-Antioxidant and antimicrobial effects of rosemary and ginger extract
added to Karadi yearling lamb patties. Res. Opin. Anim. Vet. Sci., 2012,
8- Biochemical, Microbial and Sensory Changes in Lamb Patties Salted
With Partial Replacement of NaCl and KCl during Storage.
www.ijscience.com. Journal of Animal Scientist, 2012, 1(2): 27-31.
9-Reduction of Oxidative Rancidity and Microbial Activities of the Karadi Lamp Patties in Freezing Storage Using Natural Antioxidant Extracts of Rosemary and Ginger. International journal of agriculture and food Research. ISSN 1929-0969 Vol.2 No.1,pp.31-42 (2013)
10- Investigation On Antimicrobial And Antioxidant Effect Of Olive Leaf Extract In Karadi Sheep Meat During Storage. The Iraqi Journal of Agricultural Sciences –46(6): 1091-1095, 2015
11-EFFECT OF GENETIC GROUP ON FATTY ACID COMPOSITION IN LAMB'S MEAT. Journal of University of Duhok., Vol. 18, No.1 (Agri. andVet. Sciences), Pp 42-46, 2015
12- Effect of Thyme Leaves Extract on Quality of Lamb and Chicken Meatduring Storage. Food Science and Quality Management ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol.27, 2014
13- Fatty acid profile of L.dorsimuscle of Awassi and Karadi lambs induced by zeranol implantation. 2st scientific agriculture conference April26-28-2016.
14- Fatty Acid Composition Of L- Dorsi Muscle Of Intact And Castrated Kids Induced By Zeranol Implantation. 2018.TIJAS VOLUME 49,Issue(2)
15-A Comparative Study On The Effectiveness Of Adding Rosemary And Ginger Extracts On Meat Quality During Freezing Storage. Iraqi Journal of Agricultural Sciences –2020:51(1):333-338
16-Effect Of Ethanolic Extract Of Thyme And Olive Leave In Quality Characteristic Of Lamb Patties During Storage. Iraqi Journal of Agricultural Sciences –2022:53(1):219-229
17-Study On The Effectiveness Of Adding Some Plant Extracts With Bht On Meat Quality Of Lamb Patties During Chilling Storage. Iraqi Journal of Agricultural Sciences –2023:54(1):147- 155
18- Effect Of Sex And Slaughter Weight On Meat Quality Of Black Goat And Meriz Kids. Iraqi Journal of Agricultural Sciences Acceptance Datez 2-l0- 2022
19- PERFORMANCE OF KARADI SHEEP IN KURDISTAN REGION/IRAQ: A REVIEW. Mesopotamia Journal of Agriculture, Vol. 50, No. 4, 2022 (127-138)
20- FATTY ACID COMPOSITION OF LONGISSIMUS DORSI MUSCLE OF BLACK GOATS AND MERIZ KIDS AS INFLUENCED BY CASTRATION AND SLAUGHTER WEIGHT. Mesopotamia Journal of Agriculture, Vol. 51, No. 1, 2023 (57-65)
21- Effect of some plant extract on quality of lamb meat during storage. Avkadmikeverlag GmbH/2013
22- A glossary of meat science and technology-Duhok/2019
23- M.Sc. Thesis entitled “ Ripening control by heat treatments in white soft cheese made from modified milk”
Herbs and Anti-oxidants, Quality of Meat
1- 1996-1997Lecturer , College of agriculture , University of Dohuk.
2- Teaching undergraduate courses in Dairy technology, Food industry and Biochemistry Meat science and technology.
3- 2010-Lecture 7/1/1560-10/3/2010 started from 23/1/2010.
4- 2015-CurrentAssistant professor, College of agriculture , University of Dohuk.27-10/2015 (Meat science and technology)
5- 1989-1995 Head of school garden section, Directorate of Dohuk Education .
1- 2022 MSc Student graduate (Hozan Masoud Anwar) in Meat Technology.
2- Current 2023 PhD student as a co advisor (Chinar Salih Hassan).
1- 1986-1989Production manager at Dohuk canning factory.
2- 1989-1995 Head of school garden section, Directorate of Dohuk Education .
3- 2002-2003Consultant in agro-industry . with FAO-UN at coordination office for northern Iraq (Duhok)
4- Training course on Theory and practical applications in advanced chromatography GC and HPLC. University of Dohuk ,college of education ,chemistry department on 3/15/2007.
5- Training wheat proteins electrophoresis analysis. Organization ICARDA Suri.16-30-3/2009.
6- German Academic Exchange Service (DAAD).November 24-29,2012
7- 2st scientific biological sciences University of Dohuk 6-8 may, 2008
8- 1st scientific agriculture conference University of Dohuk April10-12-2012
9- 2st scientific agriculture conference University of Dohuk April26-28-2016