The Department of Nutrition and Food Technology at the University of Jordan is among the departments of the School of Agriculture. The Department constitutes two programs: Nutrition & Dietetics and Food Science & Technology. The Department was the first academic department in Jordanian universities that was established in 1980, starting with a B.Sc. program followed by an M.Sc. program in 1988 then PhD program in 1996.
Professor Of Human Nutrition
The University Of Nutrition, Amman-Jordan
Professor of Human Nutrition, The University of Jordan, Faculty of Agriculture, Department of Nutrition and Food Technology.
Research interests: study of micronutrients (vitamins & minerals), nutritional value of proteins in foods, nutritional values of herbs and wild plants, functional foods, clinical nutrition, particularly of diabetic and cancer patients.
Retired Professor of food science at the Department of Nutrition and Food Technology at the University of Jordan.
Research interests: food markets, nutritional status of women and children, traditional foods.
Professor of food chemistry at the Department of Nutrition and Food Technology at the University of Jordan.
Research interests: fat oxidation, extraction of antioxidants from natural herbs, fat & oil technology, particularly olive oil, instrumental analysis of foods.
Professor of human nutrition at the Department of Nutrition and Food Technology at the University of Jordan
Research interests: investigating the relationship between Diet and Chronic Diseases, particularly diabetes, obesity and cancer, assessment of nutritional status of different age groups, food analysis.
Professor of food science & technology at the Department of Nutrition and Food Technology at the University of Jordan
Research interests: antioxidants in food, inhibitory factors of bacterial and cancer growth, food analysis, sugars and sweets.
Researcher and M.Sc. graduate in Human Nutrition and Dietetics from the Department of Nutrition and Food Technology at the University of Jordan
Research interest: food analysis, nutrition and chronic diseases, nutritional biochemistry, biostatistics.