amehanni

Abul-Hamd E. MEHANNI MOHAMED

Assistant Professor - Associate Professor

Faculty of agriculture

Address: Food Science & Nutrition Dept. Faculty of Agriculture, New Campus (El Kawamel), Sohag University, New Sohag City, Sohag, Egypt.

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Abul-Hamd, MEHANNI (PhD.)

Associate Professor

 

Europass

Curriculum Vitae (CV)

                              

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Personal information

 

First name(s) / Surname(s)

Abul-Hamd E. MEHANNI MOHAMED

Address(es)

Food Sci. Dept. Fac. Of Agriculture, New Sohag, El Kawamel, Sohag University (New Campus), Sohag, Egypt.

Telephone(s)

Home :0020 93 4608422

Mobile:

0020 111 4608422

Fax(es)

0020 93 2287558

E-mail

amehanni@agr.sohag.edu.eg 

 

amehanni@gmail.com

Nationality

Egyptian

 

 

Date of birth

08/02/1973

 

 

Gender

Male

 

 

Desired employment / Occupational field

  Associate Professor of Food Science & Technology Department, Faculty of Agriculture, Sohag University, Sohag, Egypt.

 

 

Work experience

Dates: occupation or position held

Main activities and responsibilities

Name and address of employer

Type of business or sector

 

 

 

 

 

 

 

 

 

1.      Associate Professor, Full time (May 2016 – till now), Food Science & Nutrition Department, Faculty of Agriculture, Sohag University, Sohag, Egypt.

2.      Lecturer, Full time (July, 2010 – May 2016), Food Science & Technology Department, Faculty of Agriculture, Sohag University, Sohag, Egypt.

3.      Assistant Lecturer, Full time (January, 2006 – June, 2010), Food Science &Technology Department, Faculty of Agriculture, Sohag University, Sohag, Egypt.

4.      Demonstrator: Full time (April, 1997 – December, 2005), Food Science &Technology Department, Faculty of Agriculture, Sohag University, Sohag, Egypt.

 

Teaching courses:

++ Teach classes at the Faculty of Agriculture for undergraduates' and graduates  students and laboratory technicians in the following courses:

§   Food science & technology (1)

§   Food science & technology (2)

§   Human Nutrition

§   Agricultural Biochemistry.

§   Food analysis

§   Food chemistry…… etc.

 

 

Education and training

Dates

Title of qualification awarded

Principal subjects/occupational skills covered

Name and type of organization providing education and training

Level in national or international classification

 

 

 

 

                                                    

++ TRAINING COURSES AND WORKSHOPS:

1-     TOT trainer:

-         for Food safety and quality, Ministry of Agriculture, Egypt.

-         for Human Nutrition, International Council of People, Egypt.

-          for Human Nutrition, Ministry of education, Egypt.

-         for Food processing and industries, Ministry of Industry, Egypt.

2-     Support and business assistance for the implementation of Quality Management Systems on Food industries  include:

•ISO 9001 V 2008: which specifies requirements for a quality management system where an organization.  Which is needs to demonstrate its ability to provide product; that meets customer and applicable statutory and regulatory requirements, and aims to enhance customer satisfaction through the effective application of the system, including processes for continual improvement of the system and the assurance of conformity to customer and applicable statutory and regulatory requirements.

 

•           ISO 14001:2004 sets out the criteria for an environmental management system and can be certified. It maps out a framework that a company or organization can follow to set up an effective environmental management system

•           ISO 22716:2007: Good Manufacturing Practices gives guidelines for the production, control, storage and shipment of cosmetic products. according to the ISO 22716

•           ISO/IEC 27001:2005) is a specification for an information security management system (ISMS).

•           ISO/IEC 17025:2005 specifies the general requirements for the competence to carry out tests and/or calibrations, including sampling. It covers testing and calibration performed using standard methods, non-standard methods, and laboratory-developed methods.

3-      Human nutrition workshop, Faculty of Pharmacy, Porto University, Porto, Portugal, 2014.

4-     Advanced techniques in Fatty acids analysis by Gas chromatography, 1 - 3 Oct 2010, INPL Nancy University, France.

5-     Advanced techniques in Fatty acids analysis by HPLC chromatography, 3 - 6 Oct  2010, INPL Nancy University, France.

6-     Advanced techniques in Molecular biology, 1 – 6 April 2006, Sohag, Egypt.

7-     DNA fingerprinting techniques and protein analysis, 5 – 7 September 2006, Sohag, Egypt.

8-     Preparing of the university instructor-training course. South Valley University, Sohag. 2003.

9-     Ethics and manners of higher education teaching profession workshop. FLDP (Faculty and Leadership Development Projects), 2006, Sohag University.

10- Using technology in teaching. FLDP (Faculty and Leadership Development Projects), 2006, Sohag University.

11- Development of effective communication skills. FLDP (Faculty and Leadership Development Projects), 2007, Sohag University.

12- Development of effective presentation skills. FLDP (Faculty and Leadership Development Projects), 2007, Sohag University.

13-    Online Distance Education: the workshop co-organized between the United Nations University – Global Virtual University and Suez Canal University13 14 February 2007.

 

 

 

 

Personal skills and competences

Academic qualifications

 

1)      Certificate of Competition in Child Nutrition, Show Academy, Ireland, 18 Nov, 2016.

2)      Diploma in Nutrition, Show Academy, Ireland, 17 Sept, 2016

3)      Diploma in Sports & Exercise Nutrition, Show Academy, Ireland, 11 Nov, 2016

4)      Diploma in Weight Loss, Show Academy, Ireland, 13 Nov, 2016

5)      Post-Doctoral, Faculty of Pharmacy, Porto University, Porto, Portugal, 1 Mar, 2014- 31 Aug, 2014.

6)      Post-Doctoral, INPL, Nancy University, Lorraine, France, 30 Nov 2012- 31 Mar 2013.

7)      Post-Doctoral, INPL, Nancy University, Lorraine, France, 1 Sept 2010- 28 Feb 2012.

8)      Ph.D. In: In Agricultural Sciences (Food Science), Food Science Department, Faculty of Agriculture, Minia University (Jun. 2010).

9)      M.Sc.  In: In Agricultural Sciences (Food Science), Food Science Department, Faculty of Agriculture, Minia University (Jan. 2006).

10)  M. Sc. Training courses in Food science and technology, Laval University, Quebec, Canada. 2000 – 2002.

11)  B. Sc. In: Agricultural Science (Food Science & Technology), Very Good degree (May, 1995), Food Science Department, Faculty of Agriculture, Assiut University.

 

Publications and Editorial Board :

I am a member of the Editorial Board for some International scientific journals :

1)      MOJ Food Processing and Technology.

 (http://medcraveonline.com/MOJFPT/).

2)      Journal of Ecology of Health & Environment   http://www.naturalspublishing.com/index.asp

3)      Journal of Food and Nutrition Research

Publications

 

1)      A. E.Mehani, M. A.Sorour; B.R. Ramadan; and Naglaa Abdel-Sabour. Production of single cell protein from some date by-Products. The Sixth International Date Palm Conference (SIDPC), 19 – 21 March, 2018 in Abu Dhabi – UAE

2)      E. Panyoo Akdowa, A.E. Mehanni, C, Y.N. Njintang, J. Scher and C.M.F. Mbofung. Physical properties and rehydration kinetic of three varieties of Cameroonian commons beans (Phaseolus vulgaris). (In press & submitted on Journal of the Science of Food and Agriculture, 2018).

3)      Mohamed A Sorour, Abdallah S Abdel-Gawad, Abul-Hamd E Mehanni and Refat E Oraby. The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing”. Nutrition and Food Toxicology 2.1 (2017): 274-282.

4)      Abul-Hamd  E Mehanni , Mohamed A Sorour, Hussien  Abd  El-Galel  and  Walaa K Ahmed  Polyphenols, Tannins and Phytate Contents in Some Egyptian Legumes as Affected by Soaking and Germination Processes. BAOJ Food Sci&Tec 2017, 1: 1 1: 005

5)      Sorour, M.A. ; A. E. Mehanni , E. M. Taha and A. K. Rashwan Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of TwoSorghum Cultivars as Affected by Processing  J. Food and Dairy Sci., Mansoura Univ, Vol. 8 (7): 267 - 274, 2017

6)        Fatmaa A. A. Mostafa; Afaf  O. Ali; W. H. M. Elreffaei ; Rasha A. Shalabyand,  A.  E. Mehanni. Antibacterial and Antioxidant Activities of Balanites aegyptiaca Kernel and Its Effects on Ccl4 Treated Rats. J. Food and Dairy Sci., Mansoura Univ., Vol. 7(10): 407 - 414 , 2016.

7)      AA.E.Mehanni, W.H. El-Reffaei, Armindo Melo, Susana Casal and Isabel M.P.L.V.O.Ferreira. Enzymatic extraction of oil from Balanites aegyptiaca (desert date) kernel and comparison with solvent extracted oil. Journal of Food Biochemistry  Volume 41, Issue 2 , 1745–4514

8)      Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, Abul-Hamd El-Sayed Mehanni, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon. American Journal of Food Science and Technology, 2016, Vol. 4, No. 2, 29-37

9)      A.E.Mehanni, W.H. El-Reffaei, E.P. Akdowa and   A.A. Bouba. Enzyme aqueous extraction of moringa   oleifera seed oils and their effect on physiochemical characteristics and stability. Riv. Ital. Sostanze Grasse. VOL. XCI - (3) LUGLIO/SETTEMBRE pp. 187 - 197 2014.

10)  Elreffai W. H. M.; Eman M. Rageb1, M. M. Masoud and Abul H. Mehanni. Biological evaluation of okara by-product on supplemented high-fat diets at rat lipid profile plasma and histology. International Journal of Plant & Soil Science (3) 6: 507- 522.

11)  Armand Abdou Bouba, Nicolas Njintang Yanou2,7, Gilles Bernard Nkouam, Yannick Dimitry Mang, Abul-Hamd El-Sayed Mehanni, Joël Scher, and Didier Montet, Carl Moses Mbofung. Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion (Allium cepa L)". International Journal of Food Science and Technology, (49) 2: 444- 452.  2014.

12)  El-Reffaei W.H. Moussa, Abbas N. Shereen, Atwa Manal, Abul-Hamd E. Mehanni, Alaa E. Rasha.  Nutritional value and fatty acid composition of household cooking on fish fatty acids profile using atherogenicity and thrombogenicity indices. Journal of Food Chemistry and Nutrition 02 (01) 2014. 27-41.

13)    Studies of some extraction conditions and their effect on characteristics and stability of some edible oils. Ph.D. Thesis, Food Science Dep., Faculty of Agriculture, Minia University, Minia, Egypt. (2010).

14)  Iskander, M.H.; Hammam, A.M. ; Sorour, M.A. and, Mehanni, A.E. Effect of Storage period and Antioxidants treatment on physiochemical Characteristics and Stability of Cottonseed and Canola oils. Journal of Environnemental Studies, Vol. 1 (1): 55-64 (2009).

15)  Iskander, M.H. ; Hammam, A.M. ;  Sorour, M.A.2 and, Mehanni, A.E. Effect of frying of Eggplant, Potato and Squash on Cottonseed and canola oil characteristics, Riv. Ital. Sostanze Grasse ANNO LXXXII- N° 3, 164 – 172 (2007).

16)  Chemical and Technological Studies on some Vegetable oils, M.Sc. Thesis, Food Science Dep., Faculty of Agriculture, Minia University, Minia, Egypt. (2006).

Languages:

17)  English (600 Degree of local Toefl from Ain Shams University, Cairo, Egypt).

18)  French

19)  (Course for 9 months in French cultural center, France Embassy, Cairo, Egypt.,

20)  French courses, at Laval University, Québec Canada.

21)  French courses, at INPL, Nancy University, Nancy,   France

22)  Deutsch (Course for 400 hours in Deutsch Language center in Assuit University, Assuit, Egypt.

 

 

Mother tongue(s)

Arabic

Other language(s)

 

Self-assessment

 

Understanding

Speaking

Writing

European level (*)

 

Listening

Reading

Spoken interaction

Spoken production

 

Language  (French)

 

French

Good

B

Very good

B

good

B

good

C

Very Good

Language (English)

 

English

Good

C

Very good

C

good

C

good

C

Very Good

Language (Deutsch)

 

Deutsch 

fair

A

 good

A

fair

A

fair

A

fair

 

(*) Common European Framework of Reference for Languages

 

 

 

 

Social skills and competences

a)      Firstly, I am so interested to work and study in the American or  European laboratories to increase my research and language skills. Also, it increases to know the new culture at USA or European countries. We are all researchers, each sailing out on a voyage of discovery, guided each by a private chart, of which there is no duplicate. The world is all gates, all opportunities. Also, it increases to know the new culture of the hosting country here in France. I think of this study increase the impact of contacts sustainability with our European collages. However, a wise researcher will make more opportunities than he finds. In addition, this experience helps me to know the life is a succession of lessons which must be lived to be understood. A good deed is never lost: he who sows courtesy reaps friendship; and he who plants kindness gathers love. We must look into other people as well as at them.

Organisational skills and competences

a)      Associate Professor, Food Science and Nutrition Dept. Faculty of Agriculture Sohag University, Egypt.

b)      Lecturer, Food Science and Nutrition Dept. Faculty of Agriculture Sohag University, Egypt.

c)      Post Doctoral, INPL, Nancy University, France.

d)      PhD Student Minia University, Egypt.

e)      MSc Student Minia University, Egypt.

f)       Training courses, Laval University, Quebec, Canada.

Technical skills and competences

·        Gas chromatography, Fatty acid analysis, physical chemical characteristics of food analysis, food contents, food industry as trainer.

Computer skills and competences

Computer interests:

1)      Instructor in Cisco Academy in MOHE-Sohag University and   Hold the Cisco IT Essentials (Hardware and Software’s Certificate

2)       Trainer at ICTP (Information and communication technology project) Sohag University, Sohag, Egypt.

3)      General computer uses and interests in operating systems, programming, scientific application software's and internet.

4)      Trainer at ICTP (Information and communication technology project) Sohag University, Sohag, Egypt.

5)      Hold the ICDL Certificate (International Computer Driving License).

6)      ICDL Trainer TOT,   Sohag University, Sohag, Egypt.

7)      Trainer at ICTP (Information and communication technology project) Sohag University, Sohag, Egypt.

 

 

Artistic skills and competences

Draw, reading novel and poet

Other skills and competences

Sports and travelling

Driving licence

Yes

Additional information

 

Annexes

--

                             

 

 

 

 

 

 


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Production of single cell protein from some date by-Products.
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2018-10-20 10:12:39 | Keywords phytase, enzyme, legumes,
3)	Mohamed A Sorour, Abdallah S Abdel-Gawad, Abul-Hamd E Mehanni and Refat E Oraby. The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing”. Nutrition and Food Toxicology 2.1 (2017): 274-282.
* Mohamed A Sorour, Abdallah S Abdel-Gawad, ABUL-HAMD E MEHANNI and Refat E Oraby. The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing”. Nutrition and Food Toxicology 2.1 (2017): 274-282. Read more

2018-10-16 18:16:16 | Keywords Phytate, Tannins, Phenolics,
Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of TwoSorghum Cultivars as Affected by Processing
* Sorour, M.A. ; E. MEHANNi , E. M. Taha and A. K. Rashwan Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of TwoSorghum Cultivars as Affected by Processing J. Food and Dairy Sci., Mansoura Univ, Vol. 8 (7): 267 - 274, 2017 Read more

2018-10-16 18:14:12 | Keywords Phytate, Tannins, Polyphenols,
Polyphenols, Tannins and Phytate Contents in Some Egyptian Legumes as Affected by Soaking and Germination Processes.
* ABUL-HAMD E MEHANNI , Mohamed A Sorour, Hussien Abd El-Galel and Walaa K Ahmed Polyphenols, Tannins and Phytate Contents in Some Egyptian Legumes as Affected by Soaking and Germination Processes. BAOJ Food Sci&Tec 2017, 1: 1 1: 005 Read more

2018-10-16 18:12:08 | Keywords
The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing”. Nutrition and Food Toxicology 2.1 (2017): 274-282.
* Mohamed A Sorour, Abdallah S Abdel-Gawad, ABUL-HAMD E MEHANNI and Refat E Oraby. The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing”. Nutrition and Food Toxicology 2.1 (2017): 274-282. Read more

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Lipids lectuer
Lipids are molecules that contain hydrocarbons and make up the building blocks of the structure and function of living cells. Examples of lipids include fats, oils, waxes, certain vitamins, hormones and most of the non-protein membrane of cells. WHAT ARE LIPIDS SOLUBLE IN? Lipids are not soluble in water. They are non-polar and are thus soluble in nonpolar environments like ... Read more

moisture analysis
* 1. FOOD CHEMISTRY FB.COM/CAREERATFOODSCIENCE CHAPTER- 1 nizamkm@live.com * 2.  FOOD CHEMISTRY  Food Chemistry is the study of chemical processes and interactions of all biological and non- biological components of foods  It covers the basic composition, structure and properties of foods and the chemistry changes occurring during processing and utilization  It also covers the chemistry of ... Read more