SpeakerEng. Saleh Mohammed Al Shanfari
PositionChief Executive Officer
CompanyOman Food Investment Holding Company (OFIC)
TopicStrengthening Oman’s Food System Through Responsible Investments
Mr. Saleh Mohammed Al Shanfari
Mr. Al Shanfari is a graduate of Iowa State University and MS in Global Management, UK. He is the Chief Executive Officer at Oman Food Investment Holding Company (OFIC), Oman’s leading state-owned food security company mandated to develop food security projects for Oman.
Mr. Al Shanfari is a leading Agribusiness professional with more than 30 years of experience in government and private sector. He is the Chairman of A'Namaa Poultry, Chairman of Mazoon Dairy, ex-Chairman of International Seafood Company, as well as Vice Chairman of Al Bashayer Meat Company. Besides being an Agribusiness professional, He is the Chairman of Food Security Committee at Oman Chamber of Commerce and Industry and a steering committee member of Oman Animal & Plant Genetic Resources Center.
Mr. Al Shanfari has extensive experience in Project Development, Private Equity, Businesses re-engineering and sick unit turnaround and Industrial Investment, Investment Banking, Financial Leasing, Deal Sourcing and M&As. Mr. Al Shanfari has participated and confounded projects within Oman, GCC and provided strategic advice to companies in UAE, India, Sudan, Turkey, Kuwait and Bahrain.
With his extensive corporate and public network, Mr. Al Shanfari is contributing through his extensive insight and strategic advice during the deal sourcing, negotiation and deal closing. As part of his voluntary work, Mr. Al Shanfari works very closely with young entrepreneurs and SMEs through rigorous coaching and mentoring programs as well as strategic business coaching.
SpeakerMr. Henry Gordon-Smith
PositionCEO & Founder
TopicUsing Controlled Environment Agriculture to accelerate food quality & safety
Mr. Henry Gordon-Smith
Henry Gordon-Smith is a sustainability strategist focused on urban agriculture, water issues, and emerging technologies. Henry was born in Hong Kong and has lived in Japan, Germany, the Czech Republic, Russia, Canada, Spain, Austria, and the United States. Henry earned his BA in Political Science from the University of British Columbia, Vancouver, coursework in Food Security and Urban Agriculture from Ryerson University in Toronto, and an MSc in Sustainability Management from Columbia University.
In 2011, Henry started exploring urban agriculture and launched the blog “Agritecture” to share case studies and analysis from around the world. In 2013, Henry Co-Founded the Association for Vertical Farming (AVF) and served on the board until July 2017. In 2014, Henry responded to a global need for technology-agnostic guidance on urban agriculture by launching the advisory firm Agritecture Consulting which has now consulted on over 100 urban agriculture projects in over 20 countries. Agritecture Consulting primarily helps entrepreneurs with vertical farming feasibility studies, recruiting, and systems design. In 2018, Henry was voted top 10 in Produce (USA) and 40 under 40 food policy influencers (NYC).
In 2019, Henry was accepted as a Guelph University Food Policy Fellow and an advisor to the Ryerson University urban agriculture and food security curriculum development committee. Henry was named as a top 20 influencer in food and agriculture by Rabobank in December 2019. Henry serves on the advisory board of numerous AgTech startups including Smallhold and Foodshed.io. Henry serves on the board of directors for the not-for-profit food access organization Teens for Food Justice in NYC.
Henry has spoken on the topic of urban agriculture in 4 continents and has been interviewed about urban and vertical farming for the WSJ, Futurism, Men’s Health, Bloomberg, The Atlantic, Arabian Business, CNBC, and many more.
SpeakerMr. Robert Maclean
CompanyNational Training Institute (NHI)
TopicLive Food Safety Discussions for Oman Hospitality Industry
Mr. Robert Maclean
Robert, who hails from Scotland, started his career in the Hospitality industry at 12 years old. He went on to study his Diploma in Hotel Management followed by his professional qualification of the HCIMA at Robert Gordon's College of Technology in Aberdeen.
After several years in the hospitality industry as management and qualifying as a teacher with the University of Wales, Robert arrived in Oman in 1995 to help open the New National Hospitality Institute (NHI) which had been set up by a group of local investors. In 1997 Robert was promoted to Principal of the institute. During his time, NHI has grown into one of the leading institutes in the region for hospitality training. In 2003, The Gulf Chef School was launched to focus on the culinary needs of the local industry. This part of NHI has trained several hundred chefs over the years. In 2009, Robert helped to launch the Oman Chefs Guild, which is designed to ensure that there are Culinary activities ongoing in Oman to help inspire young chefs. Robert is currently the treasurer of this forum.
Food Safety Academy was launched in 2009 to answer the growing need for professional training and consultancy in this area of the hospitality and catering businesses in Oman
Smiles of Oman was launched in 2011 to answer the needs of the customer service sector. This innovative approach to customer service includes training at different levels, mystery shopping and designing of customer charters.
NHI is an Investor in People Company (IiP) ISO 9000 and has accreditation from several awarding bodies including City and Guilds UK, AHLA, IATA.
SpeakerMr. William Wood
CompanySFBB Systems Ltd.
Mr. William Wood
William Wood is the Lead Food Safety Consultant for the National Hospitality Institute (NHI) based in Muscat, Oman and has worked closely with their Business Team since 2012 in developing a specialist Food Safety Academy providing a unique range of services to food operators and Municipal authorities across the region.
William is also a Director of SFBB Systems Ltd., a UK based company providing food safety training, consultancy and project management services to the food industry authorities in the UK and internationally.
Specialising in the development of bespoke HACCP Food Safety Management Systems, inspections and auditing for a range of food industries in Oman, such as hotel and restaurant kitchens, large scale field catering, central production kitchens, schools and retail / service industries. Current clients include Anantara Jabal Al Akhdar Resort, Alila Jabal Akhdar, The Chedi Hotel Muscat, Atana Hotels Khasab & Musandam, Sifawy Boutique Hotel, Ras Al Jinz Turtle Reserve, Masira Island Resort, Holiday Inn Muscat, Occidental Mukhaizna / Oman North, OFSAT Ltd, Fraser Suites, and Al Sawah School Muscat. Operations in the UK specialise in manufacturing bakery, retail butchers, dried cereal importers and processors, cook chill production kitchens, sushi production / retail and high-end patisserie outlets.
William is part of a dedicated food safety management team that works closely with organisations to manage risks, improve operational and documented food safety and provide food safety consultancy support. William is a professional Member of the Chartered Institute of Environmental Health (CIEH). With a Diploma in Food Inspection and Legislation, CIEH Higher Certificate of Food Premises Inspection, Advanced Level 4 Food Safety and HACCP Certificates and a Diploma in Hotel Catering and Institutional Management William and his team have a broad and sound technical and operational background.
SpeakerMr. Campbell Mitchell
PositionRegional Quality & Food Safety Director
CompanyKerry Group (Middle East and Africa)
TopicFood Safety Culture: Culture eats HACCP for breakfast
Mr. Campbell Mitchell
Campbell Mitchell is Regional Quality and Food Safety Director for Kerry Group (Middle East and Africa), based in Dubai since 2018. Kerry Group, a leader in taste and nutrition, has 147 manufacturing locations globally and over 15,000 products. Kerry Group acquired the AATCO factory in Suhar, Oman in 2018.
Campbell was Group Compliance Manager for Almarai in Saudi Arabia for 9 years. Almarai, the largest food company in the Middle East, produces Dairy, Poultry, Bakery, and Infant Nutrition products.
His previous experience includes roles at McCain Foods, Nestlé and Fonterra in New Zealand.
He has a BSc in Microbiology from Otago University and a Post-Graduate Diploma in Business Administration from Massey University, New Zealand.
SpeakerMr. Omar Hisham
PositionBusiness Development Manager
CompanyRAQAM Consultancy DMCC
TopicRegulatory Atmosphere in the GCC & Oman Recent Food Regulation Updates
Mr. Omar Hisham
Omar Hisham is the Business Development Manager at RAQAM, the leading regulatory and scientific affairs consultancy in the MENA region.
Omar accumulates years of regulatory knowledge and experience, and will be presenting an overview of the GCC regulatory atmosphere with focus on the Omani market.
He specializes in crisis problem solving, solution recommendations and compliance strategic planning for market entry.
SpeakerDr. Brendan A Niemira
PositionResearch Leader of the Food Safety and Intervention Technologies Research Unit
CompanyU.S. Department of Agriculture - Eastern Regional Research Center (USDA)
TopicSmarter Food Safety: Innovative Technologies for Improved Food Quality and Safety
Dr. Brendan A Niemira
Dr. Brendan A. Niemira is the Research Leader of the Food Safety and Intervention Technologies Research Unit at the U.S. Dept. of Agriculture’s Eastern Regional Research Center in Wyndmoor, PA. He leads a team of 30+ scientists, engineers, technicians, postdocs and students in developing tools to kill human pathogens - E. coli, Salmonella, Listeria, Shigella, norovirus, etc. - on produce, meats, poultry, shellfish, and other foods. In addition to supervising scientific and administrative staff and setting short- and long-term research priorities, Dr. Niemira represents his team and USDA-ARS to the public and to stakeholders in domestic and international interactions. His personal research focuses on the development and validation of cold plasma, high intensity monochromatic light, irradiation and other nonthermal and precision thermal treatments for inactivation of human pathogens on fresh and fresh-cut fruits and vegetables.
Dr. Niemira is the co-editor and author of a well-regarded reference text and holds one patent. He has published more than 150 peer-reviewed research articles, book chapters, and critical reviews. He serves on the Board of Directors for the Institute of Food Technologists and is a member of the International Association for Food Protection and the American Society for Microbiology. He is a member of the editorial boards for "Applied and Environmental Microbiology" and "Journal of Food Protection".
SpeakerMr. Jan Hulzebosch
CompanyDutch Poultry Centre
TopicInnovations in the area of Food Safety & Innovations on how to make meat and egg production more sustainable
Mr. Jan Hulzebosch
Jan Hulzebosch was born in 1956 on a farm with poultry, cattle and pigs in the Eastern part of The Netherlands. He studied animal husbandry at the Aeres University of applied sciences in Dronten. In 1979 he started working as a trainer for a well-known international training institute on pig and poultry husbandry and milling technology in the Nether lands. (Barneveld College/PTC+)
In 2008 he moved to a German company named Salmet. This is a company designing, selling, producing, and installing layer and broiler projects worldwide. At Salmet he was regional business manager for the Middle East.
Since 2017 he is active for the Dutch Poultry Centre. The Dutch Poultry Centre is a non-profit association with more than 100 members. All members are selected and are active in the poultry industry, internationally.
The members of DPC can together supply all what is needed to set up, and run poultry farms, feed mills, hatcheries and processing plants. (Equipment, birds, feed, feed additives, healthcare products, training, financing etc.)
SpeakerMr. Richard Sprenger
CompanyHighfield ABC MEA
TopicHACCP approach to Manufacturing and Catering
Mr. Richard Sprenger
Richard Sprenger is the Chairman of the Highfield Group which includes Highfield Qualifications (HQ) and Highfield International. He is one of the world’s leading food safety experts and author of several internationally recognised publications and training presentations. Having over 50 years of food safety experience at the highest level, Richard has worked closely with large organisations to develop food safety management systems and training programmes. He has provided advice and consultancy services to Governments including the UK Food Standards Agency and the Ministry of Health in Bahrain. Richard has been involved in the training of environmental health officers in the UK, Ireland, Malta, Dubai, Cyprus, Mauritius and the Seychelles. He has been involved in developing HACCP systems for many large catering organisations.
Highfield is committed to contributing to improving global safety and developing internationally recognised qualifications, training materials and digital solutions that meet the requirements of specific regions.
Richard has worked as an external examiner on the MSc Food Safety Management Course at Humberside University as well as on the PhD and MSc courses at Humberside University and Salford University.
Richard has been based in Dubai since 2009 where he is responsible for developing and managing the international arm of the Highfield Group, particularly in the Middle East, SE Asia and Africa.
SpeakerMs. Abeer Said Yahya Al Sarmiyah
PositionResearch & Development Manager
TopicCritical Factors of Success for Quality and Food Safety Management & Influence Its Development
Ms. Abeer Said Yahya Al Sarmiyah
Abeer Bint Said Bin Yahya Al Sarmiyah is a Bachelor Degree holder in Chemical Engineering, from Higher College of Technology, Muscat, Oman. She is a Research & Development Manager at Abaad Investment. She has actively worked in the Quality Control Department at Areej Vegetable Oils & Derivatives Company implementing and maintaining Laboratory Accreditation ISO 17025 and Quality Management System ISO 9001. She has completed several training courses into quality and safety standards like ISO 9001:2015, 22000:2018, CPR, AED & Basic First Aid, Chemical Handling to list a few from many others.
SpeakerHE Nora Ourabah Haddad
PositionFAO Representative to the Sultanate of Oman
CompanyThe Food and Agriculture Organization of the United Nations (FAO)
TopicFood Safety a key pillar for Food & Nutrition Security
HE Nora Ourabah Haddad
Nora has a background in economy and holds a degree in Business Administration from the High Business School of Grenoble, France (Ecole Supérieure de Commerce) as well as Master of Business and Administration in International Management from Laval University in Canada.
From 2000 until 2010, Nora worked at the International Federation of Agricultural Producers (IFAP) on Policy analysis and formulation related to food security, sustainable agriculture and rural development, as well as on developing the institutional, leadership and knowledge capacity building of agricultural and rural organizations. She worked on several projects aiming at strengthening farmers’ organisations. One of her main responsibilities was to promote agricultural and rural development working closely with national and international policymakers (from both developed and developing countries) and to encourage them to develop investments in agriculture and rural areas. She developed several publications and policy papers reflecting the view of farmers’ organisations worldwide.
Prior to joining IFAP, Nora worked for a USDA funded program, the National Center for Food and Agricultural Policies (NCFAP).
Nora joined FAO in 2010 as Rural Institutions Officer and soon became Team leader of rural institutions and people’s empowerment. In 2013, she moved to the position of cooperatives and producer organizations coordinator within the division for communication, partnerships and advocacy. She co-authored several publications and articles on rural institutions, collective action and rural development and other socio-economic related issues.
In May 2016, she was appointed FAO Representative to the Sultanate of Oman, by the Director General.
SpeakerMr. Faisal Ahmed Khan
PositionChief Operating Officer
CompanyA’Saffa Foods SAOG
TopicBest Practices in Food Safety & Quality Management in Seafood, Meat & Poultry Products
Mr. Faisal Ahmed Khan
Faisal Ahmed Khan has more than 22 years of experience in the field of Food Processing. More than 15 years of experience at Senior Management Position; presently working with A'Saffa Food Processing (A fully owned subsidiary of A’Saffa Foods, SAOG), Sultanate of Oman as a Chief Operating Officer. As COO of the company, he played a vital role in establishment, commissioning and operations of the modern processing plant and its expansion.
Before joining A’Saffa Foods worked as Acting General Manager for Saudi Pan Gulf Food Company in Dammam, Kingdom of Saudi Arabia for almost seven years. He is a Post- Graduate in Food Science and Technology, Post-graduate in Management from SQU (Muscat) and Associate of Indian Institute of Management, Ahmedabad (India) having a tremendous expertise in Food Processing Technology and its application in wide variety of sectors. Mr. Khan is adept in Operations, marketing and Sales and Strategic Planning of professional organization.
SpeakerMs. Anila Ann Mathew
PositionQuality Assurance Manager
CompanyNestlé Dubai Manufacturing LLC
TopicFood Safety Protocols & Measures during a Pandemic – A Global Food Industry Perspective
Ms. Anila Ann Mathew
As Quality Assurance Manager, Anila Ann Mathew is the guardian of food safety and compliance at Nestlé Dubai Manufacturing. Her core role is to ensure the journey towards zero defect in all products is completed, in order to always meet consumer preferences and trust.
Her career at Nestlé began in 2008 as Head of the Nestlé Quality Assurance Centre in Dubai, providing analytical services to Nestlé factories within the Middle East and North Africa.
Anila has 17 years of experience in the food industry, ranging from operations to analytics and compliance. Prior to joining Nestlé, she had worked for the British Standards Institute as a Microbiologist, Emirates Flight Catering as a Quality Specialist, and at TUV Nord as a consultant and trainer for Hazard Analysis Critical Control Point, Advanced Food Hygiene and ISO standards.
Anila holds a Masters’ Degree in Microbiology from Bharathiyar University, India, and has completed multiple courses in the field of Quality Management, including ISO 17025 Laboratory Quality Management. She is a Lead Auditor for ISO 9001 and an Internal Auditor 14001. She has also completed multiple courses in Food Safety Management Systems, including ISO 22000, Advanced Food Hygiene from CIEH UK, HACCP from SQF institute, Switzerland, and Management of Microbiological Hazards in Food from The Graduate School VLAG, Wageningen University, The Netherlands.
SpeakerDr. Mohammed H Al Rizeiqi
PositionAssociate Researcher and (Ex)Internship Program Coordinator
CompanySultan Qaboos University (SQU)
TopicLegal and Process Framework for developed food products
Dr. Mohammed H Al Rizeiqi
Mohammed H. Al Rizeiqi took up the Associate Researcher (A) Position in the department of Food Sciences and Nutrition in the College of Agricultural and Marine Sciences CAMS at Sultan Qaboos University SQU. He received a Ph.D. from the University College Dublin in January, 2019. He is currently a Vice Chairman of the Sultan Qaboos University Staff Club, a representative of internship at CAMS-SQU for food Sciences students, and a member of UCD Centre for sustainable development studies, Ireland. His professional activities include teaching of food products development FSHN4120, Food Production Service Management NREC3107, Principles of Food Science FSHN2101, Food and Resource Economics CAMS2003, Seminar and Presentations Skills CAMS3000, Food Health and Nutrition FSHN2000. His research interests include: food safety regulations, food services, productions and operations, thermal processing for dairy products, fish canneries, local process value chain development, and optimization of food production output, improved employment and productive performance within food industries including dairy, meat and fisheries. His current research plan includes derived productivity for Oman local date firms, development of production function for fisheries and seafood industries in Oman for sustainable Food Security, Vitamin A and Vitamin D fortifications in foods, stakeholders mapping for food system, Value added products from seaweeds production in Oman. My major goal is to contribute to the development of sustainable food production to meet with the Oman vision 2040 and to create a solid base for value added with the major food supply chain for dairy, meat, snack to eat and nutraceuticals. My vision is food secured as main priority whereas quality as an all-time practice. The successful food production is holistic, inclusive and sustainable for all.
SpeakerMs. Sharon Sausman
PositionHOD - Technical & Compliance
TopicFood Safety in Retail Operations: New Challenges & Initiatives
Ms. Sharon Sausman
Often Described as practical, analytical, and adaptable.
Heads the Technical & Compliance Department for Spinneys, Waitrose and Al Fair Retail, Factories and Facilities within the region.
Unique knowledge blend of Energy, Environment, Microbiology, Occupational Health & Safety , Nutrition, Food Safety and Integrated System Management.
Loves Ice cream, Music and Movies. Likes Pani Puri, Cricket and occasional cooking.
SpeakerEng. Sultan Al Shibli
PositionHead of the Import and Export Permits Department, Food Safety and Quality Center
CompanyMinistry of Agriculture, Fisheries Wealth and Water Resources, Oman - Food Safety and Quality Centre
TopicEvaluating the shelf-life of pasteurized milk in Oman
Eng. Sultan Al Shibli
The aim of this study was to survey the current storage condition of pasteurized milk in Oman and to evaluate its physicochemical and microbiological stability. The results of the statistical survey indicated that 50% of the total outlets surveyed were in violation in terms of providing the conditions for storing pasteurized milk, where grocery stores formed the majority of those outlets in violation. The results of physicochemical and microbiological tests of samples, which were stored at temperatures of 5 ⁰C and 8 ⁰C for a period of 12 days from the date of production, indicated that the characteristics of pasteurized milk were not affected during the storage period, and their results were consistent with the standard specifications of pasteurized milk. Therefore, extending the shelf-life of pasteurized milk stored at 5 ⁰C for a period of 9 days from the date of production is considered safe.
SpeakerDr. Igor Egorov
PositionDirector for Global Markets, Project Leader for Cold Chain Logistics
TopicManaging Food Safety Along the Food Supply Chain: From Storage to Logistics
Dr. Igor Egorov
Dr. Igor Egorov is a senior expert in international trade and supply chain management.
Dr. Egorov is Director for Global Markets at ASYAD Group, one of the leading integrated logistics holding in the Middle East. Currently he is leading the project of establishing international cold chain logistics for ASYAD.
Igor has been working in the Middle East for the past 20 years. His previous senior positions included Director of Supply Chain Management Middle East & Africa for some of the largest global manufacturers. Earlier he has been in Germany and Russia.
Besides his professional duties, he plays also a vivid role in the business community: Dr. Egorov is the Founder and Honorary Chairman of the Russian Business Council in the Middle East.
Dr. Egorov has PhD degree in International Management (Thesis: Strategies of Global Companies).
He studied at Plekhanov Russian Economic University (Russia), University of Erlangen-Nürnberg (Germany) and Vienna University of Economics and Business Administration (Austria). He has further attended management courses at Saïd Business School, University of Oxford University and Judge Business School, University of Cambridge (UK).
SpeakerMr. Ibrahim Said Al Amri
CompanyOman Flour Mills Company S.A.O.G.
TopicSustainability of Food Production During the Pandemic
Mr. Ibrahim Said Al Amri
Ibrahim Said Al Amri has been working as the Chief Operating Officer at ‘Oman Flour Mills” since December 2018 in Sultanate Oman. Prior to this he worked as an Operations Manager in “Minerals Development Oman SAOC MDO” from 2012-2013 and as the General Manager of Operations and Community Relations at the Mawarid Company LLC (MB Holdings Group) from 2008-2012. He has worked for 5 years for MB Petroleum which he has taken many positions that include Country Manager in Mozambique and South Africa, QHSE Manager and a Completion Engineer between the years 2003-2008.
Ibrahim has a bachelor’s degree in Mechanical Engineering that he obtained in 2002 from Leeds University and has completed the National CEO program in the year 2017 at the IMD Business School in Switzerland.
SpeakerEng. Basim Al Zadjali
PositionDirector of Inspection & Control and Occupational Safety
TopicMadayn’s Experience in Monitoring Food Factories and the Emergency Management plan to control, the impact of Covid 19
Eng. Basim Al Zadjali
Eng. Basim Al Zadjali holds a M.Sc. Degree Engineering Science in Occupational Health & Safety and Well-being from University of Salford Manchester – UK, B.Sc. Degree Food Science from Leeds Beckett University – UK, Higher Diploma in Food Safety & Hygiene from Muscat Municipality. He has also completed several International courses from the UK like NEBOSH International General Certificate In Occupational Safety & Health and IOSH - Managing Safely. He worked as a Certified Trainer in Health control & food safety and health safety environment from 1997 to 2019 at Ministry of Regional Municipalities and Water Resources, Health Inspector from 1977 - 2002, Head of Consumer Protection from 2002 – 2013, Director of Preventive Health from 2013 - 2019. He joined Madayn in 2019 as Senior Health, Safety, Environment Health Specialist and currently holds the position of Director of Inspector & Control and Occupational Safety at Madayn.
SpeakerDr. Sarah H Al Jufaili
PositionDepartment of Microbiology, Fishery Quality Control Centre
CompanyMinistry of Agriculture, Fisheries Wealth and Water Resources
TopicThe Occurrence and Abundance of Zoonotic Anisakid Nematodes in the Abdominal Cavity of Edible Omani Fishes
Dr. Sarah H Al Jufaili
Dr. Sarah H. Al Jufaili completed her Master of Science (Fish Parasitology) from Tokyo University, Laboratory of Fish Disease in Japan and her PhD of Science at Rostock Universitate- Department of Aquakulture und Sea Ranching in Germany. She currently works at the Fishery Quality Control Center since 2009. She has participated in several local research projects and collaborated with several international institutes and published several scientific papers in peer-viewed international journals. Her research interests include Monogenean parasites: Identification, Host-parasite relationship, Mode of attachment; Myxozoan parasites: taxonomy, Ultrastructure, Host-parasite relationship, Pathology, Lifecycle; Ecological parasitology and Zoonotic aquatic parasites.
SpeakerMr. Colin Elkins
PositionVice President of Manufacturing
CompanyIFS Middle East LLC
TopicThe Importance of Supply Chain Visibility in the F&B Industry
Mr. Colin Elkins
Colin is Vice President of manufacturing industries and has over 25 years’ experience in ERP software solutions for the sector.
Colin has been a professional consultant and senior pre-sales consultant for much of this time and has extensive knowledge of the business issues and requirements faced by manufacturers. This covers many industry sectors, from process manufacturing - Food and Beverage, Chemicals, Life Sciences and Mills and Metals, to discrete manufacturing, Industrial and high tech.
He is a key member of IFS Product Development and plays an instrumental role in the decisions regarding IFS product strategy.
Colin completed a Mechanical Engineering apprentice and holds a BSC degree in Production Technology and Management with a further endorsement in Metallurgy. He has held senior positions within a large engineering company of Works Manager, Production Director and Global Group Systems Manager.
SpeakerDr. Mohanad Bashari
PositionAssociate Professor- Food Sciences and Human Nutrition Section Head
TopicManaging Food Safety during Covid-19 Pandemic
Dr. Mohanad Bashari
Dr. Mohanad Bashari got his PhD in food Science and Technology from School of Food Science and Technology, Jiangnan University, China, in June 2014. He has been appointed as Assistant Professor of Food Science and Technology on 19th June 2014 at the Department of Food Science and Technology, University of Gezira, Sudan. He is currently an Associate Professor in Department of Food Science and Human Nutrition, College of Applied and Health Sciences, A’Sharqiyah University. His overall teaching experience is 14 years. He was the Acting Dean of College of Applied and Health Sciences, A’Sharqiyah University from May 2018-Aug 2019, and HoD of Food Science and Human Nutrition Department from Dec. 2016 – up to date.
He has published more than 45 research articles in different SCI and Scopus related journals in field of Food Science and Technology. He has many research collaboratives and industrial consultancy projects, with three national and international approved research grants.
In his research, he is working to develop a novel method to improve the industrial enzymes activity and decrease their industrial application costs. He focused on optimization of enzymes applications in food manufacturing, characterization of polysaccharide structure using techniques such as Methylation and GC-MS, 2D NMR, COSY, HMQC, MALDI-TOF mass spectrometry and characterization of proteins structure using Fluorescence, CD spectra, LC- mass, SDS page and advanced microscopic characterization techniques such as TEM, SEM, and AFM.
SpeakerMs. Zainab Yousuf Yaqoob Al Mohamed
PositionTechnician / Teaching Assistant - Department of Food Science and Nutrition
TopicNutritional Quality of Canteen Foods in Primary Public Schools over two Academic Years: A Case Study
Ms. Zainab Yousuf Yaqoob Al Mohamed
Zainab Al Mohamed graduated with a BcS in Human Nutrition from Sultan Qaboos University in 2019. She is very passionate about research and started working in research during her studies. In addition to working as a learning difficulties children’s tutor. Upon graduation she worked in research as a research assistant in both the College of education and the College of Agriculture and Marine Science. Starting February 2020 till the present she is working in the Department of Food Science and Human Nutrition as a technician and teaching assistant. She is a firm believer of the importance of the relationships between academia, research and the industry to improve the efficiency and economy of any country. She remains driven in nutrition as it is an aspect that touches everyone’s lives and has an impact on it.
SpeakerDr. Zahra Sulaiman Al Kharousi
PositionDepartment of Food Sciences & Nutrition
TopicMicrobial Analysis of Fresh Fruits and Vegetables Marketed in Oman and Resistance of their Bacteria to Antibiotics and Chlorhexidine Disinfectant
Dr. Zahra Sulaiman Al Kharousi
Dr. Zahra Sulaiman Al-Kharousi has completed her Ph.D. in 2017 and M.Sc. in 2011 in food science and nutrition, microbiology. Her specialization in Bachelor was medical laboratory science, microbiology. Currently she works in the department of food science and nutrition in the college of Agricultural and Marine Sciences, Sultan Qaboos University, Oman. She has an interest on research related to the fields of microbiology and medicinal plants such as frankincense. She published scientific papers on topics related to these research areas. Currently she is leading a research on ‘dates vinegar and production of starter culture’ and the microbial part of a research about ‘characterization of dates pits and optimization of separation of specific components using microbes’. She has a good experience about food safety, quality control and hygienic measures and did tremendous work on antibiotic resistance of bacteria and antimicrobial activity of natural substances. She contributed in many conferences and exhibitions.