Work Experience

Saudi Agricultural Development Company-INMA

Department of Agricultural Engineering, Kind Saud University

School of Packaging, Michigan State University

Department of Agricultural Engineering, Kind Saud University

Department of Biological Systems Engineering, Washington State University

Education

• B.S. Agricultural Engineering, King Saud University 2006-2010
• M.S. Packaging, Packaging School, Michigan State University. 2012-2014
• Ph.D. Biological Systems Engineering, Washington State University. 2016-2020

Conference presentation

Student Paper Competition, Institute of Food Thermal Processing Specialist (IFTPS)

Society Affiliations

• Member Institute of Food Technologists (IFT) Food Packaging and Engineering Divisions

• Honorary member of the Institute of Food Thermal Processing Specialists (IFTPS)

• International Society of Food Engineering (ISFE) Secretariat

• Member of the American Society of Agricultural and Biological Engineers (ASABE)

Significant Awards

King Saud University Research Excellence Award

1^st Runner Charles R. Stumbo Student Paper Competition (IFTPS) International

PUBLICATIONS

• Al-Ghamdi, S. (2014). Synthesis of nanoporous carbohydrate metal-organic framework and encapsulation of selected organic compounds. Michigan State University.
• Kathuria, A., Al‐Ghamdi, S., Abiad, M. G., & Auras, R. (2015). The influence of Cu₃ (BTC)₂ metal organic framework on the permeability and perm‐selectivity of PLLA‐MOF mixed matrix membranes. Journal of Applied Polymer Science, 132(46).
• Al-Ghamdi, S., Kathuria, A., Abiad, M., & Auras, R. (2016). Synthesis of nanoporous carbohydrate metal-organic framework and encapsulation of acetaldehyde. Journal of Crystal Growth, 451, 72-78.
• Kathuria, A., Al-Ghamdi, S., Abiad, M. G., & Auras, R. (2018). Multifunctional ordered bio-based mesoporous framework from edible compounds. Journal of Biobased Materials and Bioenergy, 12(5), 449-454.
• Al‐Ghamdi, S., Rasco, B., Tang, J., Barbosa‐Cánovas, G. V., & Sablani, S. S. (2019). Role of package headspace on multilayer films subjected to high hydrostatic pressure. Packaging Technology and Science, 32(5), 247-257.
• Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., & Sablani, S. S. (2019). Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization. Food and Bioprocess Technology, 12(9), 1516-1526.
• Zhang, H., Patel, J., Bhunia, K., Al-Ghamdi, S., Sonar, C. R., Ross, C. F., ... & Sablani, S. S. (2019). Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage. Food Packaging and Shelf Life, 21, 100324.
• Al-Ghamdi, S., Hong, Y. K., Qu, Z., & Sablani, S. S. (2020). State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.). Journal of Food Engineering, 273, 109820.
• Al-Ghamdi, S., Sonar, C. R., Patel, J., Albahr, Z., & Sablani, S. S. (2020). High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation. Food Control, 114, 107233.
• Sonar, C. R., Al-Ghamdi, S., Marti, F. Tang, J., Sablani, S. S. (2020). Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization. Innovative Food Science and Emerging Technologies.
• Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C.R., Mattinson D.S., Tang, J., Yang, T., Sablani, S.S. (2020). Stability of Vitamin C, Color and Garlic Aroma of Garlic Mashed Potatoes in Polymer Packages Processed with Microwave-Assisted Thermal Sterilization Technology. Journal of Food Science.
• Al-Ghamdi, S. Parhi, A. Sonar, R. C. Dolgovskij, M. K. Rasco, B. Tang, J Sablani, S. S. (2020). Designing of Thinner Wall Ethylene-Vinyl Alcohol Copolymer and Polypropylene-Based Semirigid Trays for Microwave-Assisted Thermal Sterilization and Pasteurization Processes. Food Packaging and Shelf Life.