Senior lecturer in Food Science and Technology

Email: nissreen.abughannam@tudublin.ie

Tel: (01) 220 5649

Background

Professor Nissreen Abu-Ghannam is a Senior lecturer in Food Science and Technology. She holds  a BSc (First class honours in Chemistry), MSc in Applied Food Science (First class honours) and a PhD in Food Technology obtained from University College Dublin (UCD) for work conducted on processing kinetics of cereal and legume based products. Her lecturing portfolio covers the subjects of food process technology, Nutraceuticals and functional foods, food product development and food safety at undergraduate and postgraduate levels. She is the principal investigator for a number of projects aimed at mining nutraceutical ingredients from underutilized marine resources and food waste-streams mainly through the application of bio-processing technologies. She has been the lead supervisor for many postdoctoral researchers, PhD, MPhil and MSc students and has published extensively in peer-reviewed journals, technical magazines and in books. Her research work is regularly presented at national and international conferences with over 70 contributions to date.  Prof. Abu-Ghannam is a Fellow of the Institute of Food Science and Technology (UK) and a Certified Food Scientist (IFT).

For a full list of research activities please go to: Arrow Open Access

• Probiotic fermentation of plant based products aiming towards the development of new functional food products.
• Bio processing technologies for extracting nutraceutical and pharmaceutical ingredients from agri-food waste streams.
• Development of new processing technologies for mining and enhancing the nutraceutical value of seaweeds.

Publications

Invited Book Chapters:

Abu-Ghannam, N. (In press). Non-dairy probiotic products. In P. Foerst (Ed.), Advances in probiotic technology”. CRC Press/Taylor and Francis. 

Abu-Ghannam, N. & Jaiswal, A. K. (2014). Blanching as a treatment process: Effect on polyphenols and antioxidant capacity of cabbage. In: Preedy V.R. (ed.) Processing and Impact on Active Components in Food. Academic Press (AP), Elsevier .