Amr Fatouh

Amr Fatouh is a Full Professor of Dairy Chemistry and Technology. He obtained his undergraduate (1993) and M.Sc. (1998) degree from Food Science Department at Faculty of Agriculture, Ain Shams University (ASU). Fatouh was a Visiting Scholar on a Channel Program to Food Science Department at The University of Georgia (UGA), USA (2001-2003). After completion of his Ph.D. in 2004, he became a postdoctoral associate in Food Science Department at UGA in 2006 conducting a research project about structured lipids. Following a brief stint at ASU, in 2008 he was a postdoctoral fellow in Dairy Science Department at South Dakota State University, USA. His research project was focused on improving low-fat cheese texture using exopolysaccharides starter cultures. He was a member of the EU project “MoniQA” towards the harmonization of analytical methods for monitoring food quality and safety in the food supply chain (2007-2012). He received a postdoctoral post in the framework of Welcome-Erasmus program in Department of Food Technology, Safety and Health, at Faculty of Bioscience Engineering, Gent University, Belgium (2012-2013), where he studied oxidation of lipid-protein adducts and their relation to food safety.

Education

• PhD in Dairy Chemistry and Technology

• MSc. in Food Science

• BSc in Food Science, Faculty of Agriculture, Ain Shams University

Areas of Interest

• Antioxidant properties of bioactive milk proteins.

• Food waste as a potential renewable source for green hydrogen production.

• Innovative food packaging using medicinal and aromatic plants.

Selected Publications

• Fatouh, A.E. (2024). Application of HS-SPME-GC/MS for rapid identification of volatile aroma compounds in Egyptian Ras cheese. Egypt. J. Dairy Sci., 49 (in review).

• Fatouh, A.E. (2015). Lipid oxidation in menhaden oil-in-water emulsions stabilized by some milk proteins: whey protein isolate, casein, and osteopontin. J. Biol. Chem. Environ. Sci., 10: 399-423.

• Fatouh, A.E. (2015). Application of Arrhenius kinetics for shelf-life prediction of anhydrous buffalo and cow milk fat determined under Rancimat test. Egypt. J. Dairy Sci., 43: 127-140.

• Papastergiadis, A.; Fatouh, A.; Shrestha, K.; Van Langenhove, H. and De Meulenaer, B. (2014) Investigation of the formation of (E)-2-butenal in oils and foods during frying. Food Res. Int., 62: 43-49.

• Papastergiadis, A.; Fatouh, A.; Jacxsens, L.; Lachat, C.; Shrestha, K; Daelman, J.; Langenhove, H. and De Meulenaer, B. (2014). Exposure assesment of Malondiahehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium. Food and Chem. Toxicol., 73: 51-58.

• A contributor in Standard Methods for the Examination of Dairy Products, 17th ed. (2004). Wehr, H.M. and Frank, J. F. (Eds.). American Public Health Association, Washington, USA.