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MERVAT FODA

Researcher, Egypt

Mervat Foda is a Professor of Dairy Science and Technology, National Research Center, Cairo, Egypt. She was honored to receive distinguished international scholars positions, starting in the Food Engineering Department, Lund University, Sweden from 1994 to 1996; the Department of Technology Institute of Industrial Fermentation, Madrid, Spain in 1999; followed by the Department of Nutrition and Health Science, Siebold University of Nagasaki, Japan from 2001-2002; then the Department of Industrial Microbiology and Biotechnology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China from September to November 2009. She is frequently invited to give keynote presentations in national and international conferences.

Mervat is a member in many scientific societies such as the Swedish South Asian Network on Fermented Foods, The Society of Food Science and Technology, and the Egyptian Society of Dairy Science. She is a member of the International Relations Office, NRC, (2004 - ) and African Scientific Relations Bureau, NRC, (2005 - ).

Mervat Foda has a patent entitled “Production of herby soft cheese” No: 118 / 2008. She also received a bronze medal from the International Invention Fair of The Middle East, Kuwait, (2007) and two medals for the best research poster, Egyptian Conf. Dairy Science and Technology, Cairo (2004 and 2001).  She has published more than 30 research papers in scientific national and international journals.

Mervat started working in social work (women and development) in 2001 as a Board Member of the Egyptian Association of University Women. She is also the Vice President of the Organization of Women in Science in Developing Countries, Egypt.

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List of some Publications
Mervat Foda
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Patent


Production of herby soft cheese. Patent, No: 118 / 2008. The Academy of Science Research & Technology, Egyptian Patent Office, Cairo, Egypt. http://www.arabo.com/links

 

1- Mervat I. Foda, Hong Joun and Yin Li (2010). Study the suitability of cheese whey for bio-butanol production by clostridia. J. of American Science 6 (8), 39-46. http://www.jofamericanscience.org

2- Mervat I. Foda; M.A. El-Sayed; Amal A. Hassan; Nagwa M. Rasmy and Marwa M. El-Moghazy, (2010). Effect of spearmint essential oil on chemical composition and sensory properties of white cheese. J. American Science, 6, (5), 272-279. http://www.jofamericanscience.org

3- Mervat I. Foda, S. A. Kholif and A. A. Kholif (2009).  Evaluation of goat milk containing galactooligosaccharides after supplementing the ration with amino acids. International J. Dairy  Science. 4 (1): 27-33. http://scialert.net/guide.php

4-AbouElsamh, M. M., Nageib A. H., Mervat I. Foda and A. M. Bakheit. (2009). Effect of some spices on chemical, microbiological and rheological (meltability) characteristics of Modaffara cheese. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 34, 78-89. http://www.nni.org.eg _

5- Mervat I. Foda, M.A. El-Sayed, Marwa M. El-Moghazy,  Amal A, Hassan and Nagwa M. Rasmy (2009). Antimicrobial activity of dried spearmint and its extracts for use as soft cheese preservatives.  Alex.J. Fd. Sci. & Technol, 6 (1): 39-48. http://arabianfoodsci.com/scifdi/index.

6- Mervat I. Foda, M.A. El-Sayed, Marwa M. El-Moghazy, Amal A, Hassan and Nagwa M. Rasmy (2009). Antioxidant activity of dried spearmint and its use in white cheese. J. Agric. Sci. Mansoura Univ., 34 (2): 1037-1047. http://www.mans.edu.eg

7- Mervat I. Foda and Y. A. Heikal. (2009). Rheological properties of ultrafiltrated herby white cheese. J. Agric. Sci. Mansoura Univ., 34 (5): 4241-4253. http://www.mans.edu.eg

8- Mervat I. Foda; Faten L. Saleet  and A. H. El-Ghorab.(2008).  Sensory evaluation and related volatile components of white herby cheese. International  J. of  Dairy Science. 3 (4): 160-169. http://scialert.net/guide.

9- Mervat I. Foda and Tsuneyuki Oku (2008).  Changes of milk protein of lactating mothers following breast massage. Int. J. Dairy  Sci., 3, (2): 86-92. http://scialert.net/guide.php

10- Mervat I. Foda; M. A. Abdel-Aziz and A. A. Awad. (2007). Chemical, reological and sensory evaluation of turmeric yoghurt. Int. J. Dairy  Sci., 2 (3): 252-259. http://scialert.net/guide.php

11- S. A. Kholif; Mervat I. Foda and A. A. Kholif (2006). Effect of  ration supplementation with lysine and methionine in two different forms on goat milk. Indian J of Dairy Science, 59, 5, 281-286. http://www.indairyasso.org/Journal1/ijds_main.html

 

12- Mervat I. Foda; Takaaki Kawashima; Sadako Nakamura; Michiko Kobayashi and Tsuneyuki Oku (2004). Composition of milk obtained from unmassaged versus massaged breasts of lactating mothers. J. of Pediatric Gastroenterology and Nutrition. 38 (5): 484 – 487. http://journals.lww.com/jpgn/pages/default.aspx

 

13-Mervat I. Foda and Nadia A. Nasser (2003). Utilization of cheese whey for citric acid production and biomass formation by grey Streptomyces. Minufiya J. Agri Res., 28, 91, 169 – 184. http://www.mujar.net/

 

14- Mar Villamiel, Nieves Corzoa, Mervat I. Foda, Fernando Montes and Agustin Olano (2002). Lactulose formation catalysed by alkaline-substituted sepiolites in milk permeate. Food chemistry, 76, p., 7. www.elsevier.com/locate/foodchem

 

 

   
   
   
   

 

 

 

 

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