Syria

Syria

Ambassador


Prof. Dr. Mohamad NAYOUF
University Prof. – Researcher - Consultant
Damascus, Syria

Ambassador’s Report

As GHI Ambassador, my primary goal is to enhance the awareness and implementation of global harmonization of food safety and nutrition laws in Syria and the broader region. This is crucial for ensuring the safety and quality of food products, particularly given the complex challenges in the region, including economic hardship and lack of uniform standards. Harmonizing these regulations with global standards will help improve public health, facilitate international trade, and ensure that our food products meet the highest safety and nutritional requirements. It is essential for creating trust in both local and international markets.

  • Translation of GHI information: I plan to translate key GHI documents and information into Arabic to make them more accessible to local authorities, academics, and the food industry in Syria.
  • Writing articles: I will write articles and contribute to local food magazines, sharing GHI’s insights on food safety and the importance of harmonized regulations.
  • Providing food safety authorities with GHI press releases: I intend to regularly communicate with food safety authorities and provide them with GHI updates and press releases, ensuring that they stay informed of global developments and standards.
  • Organizing meetings and presentations: I will organize local meetings and workshops with stakeholders from the food industry, academic institutions, and regulatory bodies, as well as give presentations on the significance of GHI’s work and its relevance to the Syrian context.

These activities will not only raise awareness but also foster collaboration towards improving food safety and security in Syria and the region.

Publications

• 2021 (Article): “Applying of Design of Experiments (DOE) Methodology to Improve the Quality of Processed Cake”- Journal of Hama University- pp60-74 (4).
• 2020 (Article): “Hazards Analysis Associated with Food Safety According to HACCP System Requirements - for Cake Production Line"- Journal of Hama University- pp 70-82 (4).
• 2020 (Book): “Manufacturing of Meat and Poultry Products”- Faculty of Agricultural Engineering – Hama University.
• 2019 (Book): “Dairy Science and Technology” -Faculty of Agricultural Engineering – Hama University.
https://www.agro-lib.site/2023/09/blog-post_942.html
• 2018 (Article): “Applying of Hazard Analysis & Critical Control Points System on Orange Juice Production line”. Journal of Al-Baath University. Version 2 – Pages N 19.
https://shamra-academia.com/show/5b3f33d89228b
• 2017 (book): “Quality Control- Practical” – Faculty of Chemical and Petroleum Engineering- Department of Food Engineering- Al-Baath University.
• 2017 (Article): “Study the Effect of Texture Agents on Yogurt’s Quality” – Journal of AlBaath University- pp81-63 (39).
https://shamra-academia.com/show/5a2c1f578fe11
• 2011 (Article): "Effect of Addition of Sugar on Flour Rheology Characteristics by Using Aleveoconsistograph”. Al-Baath university Journal- version 33.
• 2011 (Book): “Quality Control” – Faculty of Chemical and Petroleum Engineering- Department of Food Engineering- Al-Baath University.
https://www.scribd.com/document/756551635/
• 2011 (Article): “Study of Packing Stability of Beverage Powder by Using Statistical Process Control” -Aleppo university researches Journal-Agriculture science Series. Version 88.
• 2004 (Section book) "Starch" V.P. Yeryev, et al., Nova science publishers. Jean-Louis Doublie, Mohammad NAYOUF, Alberto Techante and Catherine Loisel: "Flow and Viscoelastic Properties of Cereal Starch/ Hydrocolloid Pastes and Gels" pp. 231-244, ISBN 1-59454-013-3.
https://www.amazon.com/Starch-Polysaccharides-Granules-Simple-Mixture/dp...
• 2003 (Article): “Effect of Thermo-Mechanical Treatment on the Rheological Properties of Crosslinked Waxy Corn Starch”. M. NAYOUF, C. LOISEL, J.L. DOUBLIER Journal of Food Engineering, Volume 59, Issues 2-3 , September 2003, Pages 209-219
https://www.sciencedirect.com/science/article/abs/pii/S0260877402004600
• 2003 (Article): Etude rheologique et structural de la qualité texturante du system amidon/kappa-carraghénane en relation avec le traitement thermomécanique-Thèse Auteur(s) : Nayouf . Nantes- France.
https://theses.fr/2003NANT2008
• 2002 (Article): Effet du traitement thermomécanique sur les propriétés rhéologiques d’amidon de maïs cireux réticulé. M. NAYOUF, C. LOISEL, J.L. DOUBLIER. Vanam. Nantes-France.
• 2001 (Article): Etude de la qualité texturante du système polyphasique amidon/carraghénane. M. NAYOUF, C. LOISEL, J.L. DOUBLIER, , GEPEA, Batz sur Mer-France.
• 2000 (Article). Rheological study of a biphasic polysaccharide system: crosslinked starch mixed with kappa-carrageenan. Mohammad NAYOUF ; Catherine LOISEL ; Jean Louis DOUBLIER-Les Cahiers de rhéologie, 35éme colloque annuel du groupe français de rhéologie, (Paris-France), 17, 437 – 445