Dr. Saleh Al-Ghamdi د. صالح منصور صالح الغامدي

Dr. Saleh Al-Ghamdi

Expertise:

Dr. Saleh Al-Ghamdi is a highly accomplished researcher and academic specializing in food processing, packaging, and preservation technologies. His expertise lies particularly in the development and evaluation of innovative packaging solutions for enhancing food safety, quality, and shelf life. He possesses a strong background in applying advanced thermal and non-thermal processing techniques, including high-pressure processing, microwave-assisted thermal sterilization (MATS), and pressure-assisted thermal sterilization (PATS), to a variety of food products, including fruits, vegetables, meats, and ready-to-eat meals.

Dr. Al-Ghamdi's research interests encompass a broad range of topics within food science and technology, including:

• Advanced Food Packaging: Development and characterization of novel packaging materials, including bio-based and biodegradable films, for improved food preservation and sustainability. He has extensive experience in evaluating the performance of various packaging materials under different processing conditions, such as high pressure and thermal sterilization. His work also explores the use of modified atmosphere packaging and oxygen scavengers to extend product shelf life.
• Thermal and Non-Thermal Food Processing: Expertise in applying and optimizing thermal processing techniques (pasteurization, sterilization) and non-thermal methods (high pressure) to ensure food safety and maintain nutritional quality. His research investigates the impact of these processes on food properties like color, texture, and vitamin content.
• Food Quality and Safety: Focus on evaluating and improving food quality attributes, including nutritional value, sensory properties, and microbial safety. He has conducted research on the stability of bioactive compounds in food products during processing and storage.
• Shelf Life Determination: Proficient in conducting shelf-life studies for various food products, considering factors such as packaging, processing, and storage conditions. His research utilizes kinetic modeling and other techniques to predict and optimize product shelf life.
• Metal-Organic Frameworks (MOFs) in Food Applications: Research exploring the use of MOFs in food packaging and other applications, including the encapsulation of active compounds and the development of bio-based MOFs for food contact.
• Food Engineering and Processing: Strong foundation in food engineering principles and their application to the design and optimization of food processing operations.

Experience:

Dr. Al-Ghamdi is a faculty member at King Saud University, where he contributes to teaching and research in the field of food science and technology. His publications demonstrate a significant contribution to the scientific literature, with numerous peer-reviewed articles in reputable international journals. He has also presented his research findings at various conferences and workshops.

Skills:

• Research Design and Execution: Proficient in designing and conducting research studies, including data collection, analysis, and interpretation.
• Food Processing and Packaging Techniques: Extensive knowledge of various food processing and packaging technologies.
• Analytical Skills: Skilled in using analytical techniques to assess food quality and safety.
• Scientific Writing and Communication: Excellent scientific writing and communication skills, demonstrated through publications and presentations.
• Teaching and Mentoring: Experienced in teaching and mentoring students in food science and technology.