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MAHMOUD HASSAN MUSTAFA ABU-GHOUSH
Faculty of Applied Health Sciences
MAHMOUD HASSAN MUSTAFA ABU-GHOUSH
Faculty of Applied Health Sciences
عربي
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Welcome to the Hashemite University faculty staff website.
Mahmoud Hassan Mustafa Abughoush
Professor
Faculty of Applied Health Sciences
Department of Clinical Nutrition and Dietetics
abulaith@hu.edu.jo
ORCID ID :
Office No. :
مكتب العميد
EXT :
5430
C.V. Document file as PDF:
Ph.D.
Kansas State University
The United States of America,2003
Master
University of Jordan
Jordan,1992
Bachelor
University of Jordan
Jordan,1989
Research Interests • 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. • 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
1- Olaimat, A., Al-Nabulsi, A., Osaili, T., Al-Holy, M., Ayyash., M., Mehyar, G., Jaradat, Z., Abu Ghoush, M. 2017. Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids. Journal of Food Control. DOI: 10.1016/j.foodcont. 2- Olaimat, A., Al-Holy, M., Abu Ghoush, M. Rasco, B. 2017. Inhibition of Shigella sonnei and Shigella flexneri in Hummus Using Citric Acid and Garlic Extract: Inhibition of Shigella spp. in hummus. Journal of Food Science 82(33. 3- Abu G housh, M, Alholy. M., Olimate, A. 2017. Improvement Quality and Safety properties of the Carossan. Oral presentation. International conference on Food and Agricultural Economics. 27-28 April. Alanya Turkey. 4- Abu-Ghoush, M., Fasfous, I., Al-Degs, Y., Al-Holy, M., Issa, A., Al-Reyah, A. Alshathri, A. 2016. Application of Mid-Infrared spectroscopy and PLS-Kernel Calibration for Quick Detection of Pork in High Value Meat Mixes. Journal of Food measurements and Characterization . Accepted. Springer- USA. Food Measure (2017) 11:337–346, DOI. 1007/s11694-016-9402-4 5- Abu-Ghoush, M ., Samhouri, M., Al-holy, M., Abashir , A. and Abdelhafez, E.. 2017. Formulation and evaluation of coating content and Their distribution on chips products by automated Inspection using fuzzy-based image processing. Journal of Food Process Engineering. 40, e 12302 6- Abu-Ghoush, M., and Samhouri, M. 2015. Fuzzy identification and modeling of common caffeine-containing beverages consumption on blood pressure. Pakistan Journal of Nutrition 14 (9): 563-569, 2015. © Asian Network for Scientific Information 7- Abu-Ghoush, M., Alavi, S., Adhikari, K., Al-Holy, M. and Al- Dabbas, M. Sensory and nutritional properties of a novel cooked extruded lentils analog. Journal of food processing and preservation.. In press, (2015) ••–•• © 2015 wiley periodicals, inc. doi:10.1111/jfpp.12436 8- Al-Holy , M. A., Lin, M., Alhaj , O.A., and Abu-Goush, M.H.. 2015, Discrimination between Bacillus and Alicyclobacillus Isolates in Apple Juice by Fourier Transform Infrared Spectroscopy and Multivariate Analysis. Journal of Food Science. 80 ( 2), M399-M404. 9- Aleid, S M., AL-Hulaibi A, A, Abu Ghoush, M. Al-Shathri, A. A. 2015. Enhancing arabic bread quality and shelf life stability using bread improvers. J Food Sci Technol. 52(8):4761–4772. 10- Abu-Ghoush, M. , Alavi S., & Al-Shathri, A. A Novel cooked extruded lentils analog: physical and chemical properties. 2015. J Food Sci Technol. Springer. J Food Sci Technol., 52(7): 4216-25 . DOI 10.1007/s13197-014-1479-3. 11- Al-Dabbas, M., Saleh, M., Abu-Ghoush, M. H., Al-Ismail, K., Osaili., T. Influence of storage, brine concentration and in-container heat treatment on the stability of white brined Nabulsi cheese . International Journal of Dairy Technology. 2014. Society of Dairy Technology. Vol 67: 1-9. 12- F. Aramouni, T. Herald and M. Abu Ghoush. 2013. Development of a non-commercial sugar-free barbecue sauce. Emir. J. Food Agric. 2013. 25 (7): 509-515. 13- Fadi M. Aramouni and Mahmoud H. Abu Ghoush. 2011. Physicochemical and sensory characteristics of no-bake wheat-soy snack bars. Journal of the Science of Food and Agriculture. 91(15), pp. 44-51. 14- Liu, Shaowei., Alavi , Sajid., and Abu Ghoush Mahmoud, 2011. Extruded Moringa Leaf – Oat Flour Snacks: Physical, Nutritional and Sensory Properties. International Journal of Food Properties. 14: 854-869. Publisher: Taylor & Francis 15- T. J. Herald , F.M. Aramouni, and Mahmoud Abughoush. 2010. Evaluation of Egg Replacers in a Yellow Cake System. Emirates J. Food Agricultural. 22(5):340-352. 16- Abu Ghoush, M. Herald, T., and Aramouni, F. 2010. Comparison study of egg white protein and egg alternatives used in angle food cake system. Journal of Food Processing and Preservation. 34 411–425. 17- Abu Ghoush, M. , Samhouri, M. Yaseen, E., and Herald, T. 2010. Fuzzy Clustering modeling and evaluation of surface interactions and emulsions of selected wheat protein combined to iota carragenan and gum Arabic solution. Journal of Food Process Engineering. 33:131-149. 18- Herald, T., Abu Ghoush, M., and Aramouni, F. 2009. Physical and Sensory Properties of Egg Yolk and Egg Yolk Substitutes in a Model Mayonnaise System. Journal of Texture Studies 40, 692–709© 2009, Wiley Periodicals, Inc. 19- Al-Holy, M., Lin, M., Abu-Ghoush, M., and Rasco, B. 2009. Thermal resistance, growth pattern and inactivation of Enterobactor sakazakii in powder and reconstituted infant formula milk. Journal of Food Safety 29, 287–301. 20- Samhouri, M., Abu Ghoush, M. Yaseen, E., and Herald, T. 2009. Fuzzy Clustering modeling and evaluation of surface interactions and emulsions of selected whey protein combined to iota carragenan and gum Arabic solution. Journal of Food Engineering, 91:10–17 21- Herald, T., Aramouni, F., and Abu Ghoush, M. 2008. Comparison study of egg yolks and egg alternatives in french vanilla ice cream. Journal of Texture Studies. 39, 284-295. 22- Abu Ghoush, M., Samhouri, M., and AL-Holy, M. 2008. Formulation and Fuzzy Modeling of Emulsion Stability and Viscosity of a Gum-Protein Emulsifier in a Model Mayonnaise System. Journal of Food Engineering, 84, 348-357. 23- Abu Ghoush, M., Herald, T., Dowell, F., Xie, F, Aramouni, F., and Madl, R. 2008. Effect Of Preservatives Addition On The Shelf Life Extensions And Quality Of Flat Bread As Determined By Near Infrared Spectroscopy And Texture Analysis. International Journal of Food Science and Technology, 43, 357-364. 24- Abu Ghoush, M., Herald, T., Dowell, F. and Xie, F. 2008. Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy. International Journal of Food Science and Technology, 43, 365-372. 25- Samhouri, M., and Abu Ghoush, M. 2007. Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System. International Journal of Food Engineering, vol. 3, 4 ( Art. 11). Books 1- Tayyem, R., Bawadi, H. Osailli, T., Abughoush, M. 2013. Food safety and Nutrition values. Publishing House- Jordan.
Graduate Student Advising - Fahed , Baz, M. Sc. 2015-2016. Committee member. Food Science and Nutrition. University of Jordan - Abeer, Y., Alnuirat. M.Sc, 2015. Committee member. The Hashemite University - Etaf Ghaleb Abu Sama`an. Committee member. University of Jordan - Alanazy, F. M.Sc. 2012. Co-advisor. King Faisal University. - Sam Aldalay, ,M.Sc. 2014. Co-advisor. King Faisal University Undergraduate students - Undergraduate Students (Food Science and Nutrition students)
Professional - 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).
The Hashemite University, Dean, 2017-2018, Faculty of Allied Health Sciences. The Hashemite University, Assistant Dean, 2015-2016, Faculty of Allied Health Sciences. The Hashemite University, Associate Professor, Sep. 2014- until now, Faculty of Allied Health Sciences- Nutrition and Dietetics Dep. 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.
Nutrition and Food Science Courses - Food Chemistry - Nutrition and Health. - Life span Nutrition. -Training in Food services Nutrition and Management. - Applying computer in Nutrition and Dietetics. - Principle of Nutrition - Seminar in Nutrition and Dietetics. - Scientific methods approach. - Epidemiology. -Food Science. - Food Microbiology - Special Topics (Food Chemistry and Sensory evaluation). - Food Hygiene. - Food services Management. - Graduate courses: Fat and Oil Technology. Research methods, Advanced protein, Special Topics.
The Hashemite University, Associate Professor, Sep. 2014- until now, Faculty of Allied Health Sciences- Nutrition and Dietetics Dep. 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. Instructional activities Nutrition and Food Science Courses - Food Chemistry - Nutrition and Health. - Life span Nutrition. -Training in Food services Nutrition and Management. - Applying computer in Nutrition and Dietetics. - Principle of Nutrition - Seminar in Nutrition and Dietetics. - Scientific methods approach. - Epidemiology. -Food Science. - Food Microbiology - Special Topics (Food Chemistry and Sensory evaluation). - Food Hygiene. - Food services Management. - Graduate courses: Fat and Oil Technology. Research methods, Advanced protein, Special Topics.
Meetings • Abughoush, M, Alholy. M., Olimate, A. 2017. Improvement Quality and Safety properties of the Carossan. Oral presentation. International conference on Food and Agricultural Economics. 27-28 April. Alanya Turkey. • Abu Ghoush. 2016. ICBC 2016. Enhancing arabic bread quality and shelf life stability using bread improvers. Istanbul-Turkey. • Mahmoud Abu-Ghoush, 2015. Food Brokrage Event, Horizon2020 Spain Murcia, 14-15 May 2015. • Abu-Ghoush, M., Al Holy, M. 2015. Effect of Antioxidants Addition in Combination with Milk Re pasteurization on the Physical, Chemical and Sensory Properties of Condensed Yoghurt, International Society and Scientfic research and Innovation meeting, World Academy of Science Engineering and Technology (Food science and production). eISSN: 1307-6892. Istanbul Turkey Apr 21-22, 2015, 17 (4) Part XI • Mahmoud Abu-Ghoush1, Mutlag Al-Otaibi, AbdulazizAl-Shathri. 2013. Oral presentation. Developing new spreadable halawa (sesame sweet). Eurofoodchem xvii. May 7-10, 2013. Istanbul- Turkey. • Mahmoud Abu-Ghoush, Mutlag Al-Otaibi, Ekhlas Al- Najar3. 2013. Poster presentation. Quality and safety control of the crossan (a pastry bakery Product. Eurofoodchem xvii. May 7-10, 2013. Istanbul- Turkey. • Abughoush, M. 2013. Dates conference. King Faisal University. Saudi Arabia. • Abughoush, M. 2013. Camel conference. King Faisal University. Saudi Arabia • Abu-Ghoush, M., Alavi S., Adhikari, K., and Plattner, B. 2011. Oral presentation. Physical, Nutritional and Sensory Evaluation Of A Novel Extrusion - Cooked Lentil Analog Product. International food Congress: Novel Approach in Food Industry proceeding. NAFI 2011. 26-29 May 2011. Turkey-Izmir. pp.68-74. • Abu Ghoush, M. 2007. AACC meeting. Comparative study of egg white protein and egg alternatives used in an angel food cake system. Oral Presentation. San Antonio, TX/USA. • Abu Ghoush, M. 2006. AACC meeting. Formulation and Evaluation of Wheat Protein-Based Beverages. World Grain Summit. Poster Paper Presented. San Fransisco/USA. Funded Projects • Fuzzy Identification and Modeling of a common caffeine - containing beverages consumption on blood pressure. The Hashemite University (2007), 2000 $. • Formulation and evaluation of whey protein isolate-carboxymethylcellulose complex as an emulsifier in protein based beverages. The Hashemite University (2004), 2000$. • The Fulbright –Jordan, Lentil extrusion processing, 2008-2009. 30000$. • Faculty for each factory program (FFF- National program). Chips production 2007. 5000$. • Faculty for each factory program (FFF- National program). Muffin production 2009. 5000$. • Faculty for each factory program (FFF- National program). Condensed yoghurt production 2010. 5000$. • Faculty for each factory program (FFF- National program). Spreadable Halawa production 2011. 5000$. • Using NIR spectroscopy to detect pork meat. The Hashemite University. 2012. Research Collaboration - Actively cooperating with a research group at Kansas State University in the field of food product development 2007-2015). - Strong cooperation with faculty member at the University of Jordan and the Jordan University of Science and Technology in the field of food product development and quality. Services Activities Departmental - Member of the research committee - Member of the committee course planning - Member of the curriculum development committee. - Head of the instrumentation committee. - Member of the accreditation committee. College /Campus - Head of the research committee - Member of graduate studies committee. - Head of the Food safety committee . - Head of the students affairs committee. - Member of the University council- 2014- 2015 - Committee member of Collage committees (Library, Seminars organization, University elections, 2004-2009). National and International Extracurricular Activities Professional - 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). Personal - Soccer. - Swimming. - Reading Community services - Food Projects Judge. Jubilee School 2015. - Member of the Nutritionist license permission committee - Ministry of Health- Jordan 2015. - Jordan T. V meetings concerning Food safety issues in Jordan 2011- 2015. - Food Safety Committee Chairman (The Hashemite University, 2006-2011). - Faculty for each factory program (2007-2011) - Workshops trainer about food safety/ Training/ Food services employees (The Hashemite University, 2006). - Organization committee member/ First scientific day/ Allied and Health Science Collage (2006). - Writing several topics about nutrition and food safety in local news paper and magazine (Alrai, Agricultural Engineering Magazine). Referee In a Peer Reviewed Journals and Patent evaluator • Served as a reviewer in the peer reviewed Journal “Journal of International Journal of Food Science and Technology". • Served as a reviewer in the peer reviewed Journal of Food processing and preservation • Served as a reviewer in the peer reviewed Journal of Food Science. • Served as a reviewer in the peer reviewed Journal of Agriculture and Food Chemistry. • Served as a reviewer in the peer reviewed Jordan Journal of Biological Sciences • Served as a reviewer in the peer reviewed Journal “ Journal of Food Chemistry" • Journal Served as a reviewer in the peer reviewed Journal “Journal of Textural Studies". • Served as a reviewer in the peer reviewed Journal “Journal of Cereal Science". • Served as a reviewer in the peer reviewed Journal “Journal of Food Quality". • Served as a reviewer in the peer reviewed Journal “Journal of Dirasat”. • Served as a reviewer in the peer reviewed Journal “Journal of Food Engineering”. • Served as evaluator for a patent (Ministry of Industry and Trade, 2009) • Served as a reviewer in Abdl Hamid Shoman Funding proposals, 2012. Editorial Board 1- Journal of Food Chemistry and Nutrition, http://escijournals.net/JFCN/about/editorialTeam#.VJf_CdGlF 2- MOJ Food Processing and technologyhttp://medcraveonline.com/MOJFPT/editorial-board. 3- International Journal of Clinical Nutrition and Dietetics https://www.graphyonline.com/journal/editorial_board.php?journalid=IJCND# Honors and Awards • 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/ Kansas State University (2003) • I. C. C Scholarship, Kansas State University (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). Workshops and Consultation • Food Safety, HACCP and product development (Home Based Business 2017, USDA project, Alkurk, Jordan) • Food Safety and HACCP (Muscat, Omman, 2016) • Food Safety and HACCP (Zarqa, 2010) • Physical, Chemical and Microbial analysis of foods (Omman, Muscat, 2010). • Food Safety (The Hashemite University, 2006) • Lectures about food safety/ Training/ Food services employees (The Hashemite University, 2006). - Food Projects Judge. Jubilee School 2015. - Member of the Nutritionist license permission committee - Ministry of Health- Jordan 2015. - Jordan T. V meetings concerning Food safety issues in Jordan 2011- 2015. - Food Safety Committee Chairman (The Hashemite University, 2006-2011). - Faculty for each factory program (2007-2011) - Workshops trainer about food safety/ Training/ Food services employees (The Hashemite University, 2006). - Organization committee member/ First scientific day/ Allied and Health Science Collage (2006). - Writing several topics about nutrition and food safety in local news paper and magazine (Alrai, Agricultural Engineering Magazine).
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