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

introduction/brief CV

Welcome! I am Dr. Saleh Al-Ghamdi, Assistant Professor and Department Head of Agricultural Engineering at King Saud University. My passion lies at the intersection of Food Packaging and Engineering, particularly in the areas of Food Packaging, Pasteurization, sterilization, and thermal and nonthermal technologies.

My research focuses on developing innovative solutions to extend shelf life and enhance the quality of food products. I lead a team exploring cutting-edge techniques like ultrasound, pulsed electric field, ultrasound, UV pretreatments for varieties of food products, and pressure-assisted thermal sterilization. (Visit the publications section for a deeper dive!): Google Scholar

Beyond research, I am dedicated to fostering the next generation of food engineers. I lead the Department of Agricultural Engineering, overseeing its academic programs and research initiatives. In the classroom, I share my expertise by teaching food engineering and packaging courses, promoting inclusivity in the field.

Explore my webpage to learn more about my research, teaching philosophy, and ongoing efforts to advance the field of Food Engineering and Packaging.

رواد الابتكار في هندسة وتصنيع الأغذية

أنا الدكتور صالح الغامدي، أستاذ مساعد ورئيس قسم الهندسة الزراعية بجامعة الملك سعود. يكمن شغفي في تلاقي هندسة وتغليف الأغذية، وتحديداً في مجالات تعبئة الأغذية والبسترة والتعقيم والتقنيات الحرارية واللا حرارية.

تركز أبحاثي على تطوير حلول مبتكرة لإطالة العمر الافتراضي وتحسين جودة المنتجات الغذائية. أقود فريقًا يستكشف تقنيات متطورة مثل الموجات فوق الصوتية والمجال الكهربائي النبضي والمعالجة المسبقة بالأشعة فوق البنفسجية لمجموعة متنوعة من المنتجات الغذائية والتعقيم الحراري بمساعدة الضغط. (تفضل بزيارة قسم المنشورات لمزيد من التفاصيل!): Google Scholar

إلى جانب البحث العلمي، أنا ملتزم بتعزيز قدرات الجيل القادم من مهندسي الأغذية.

أنا أرأس قسم الهندسة الزراعية، وأشرف على برامجها الأكاديمية ومبادراتها البحثية.

في قاعة الدراسة، أشارك خبراتي من خلال تدريس مقررات هندسة وتغليف الأغذية، وتعزيز الشمولية في هذا المجال

استكشف موقعي على الإنترنت لمعرفة المزيد عن أبحاثي، وفلسفة التدريس التي أؤمن بها، والجهود المستمرة التي أبذلها لتطوير مجال هندسة وتغليف الأغذية.

areas of expertise

Dr. Saleh Al-Ghamdi's areas of expertise can be summarized as follows:

Food Packaging: This appears to be his core area of expertise. Many publications focus on packaging materials, their properties, and how they impact food quality and shelf life. (e.g., High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees, Role of package headspace on multilayer films subjected to high hydrostatic pressure).

Food Sterilization Technologies: Dr. Al-Ghamdi has published research on various food sterilization techniques, including pressure-assisted thermal sterilization (PATS), microwave-assisted thermal sterilization (MATS), and ultrasound. (e.g., Pressure-Assisted Thermal Sterilization of Avocado Puree in High Barrier Polymeric Packaging, Designing thinner wall ethylene-vinyl alcohol copolymer and polypropylene-based semi-rigid trays for microwave-assisted thermal sterilization and pasteurization processes).

Food Quality and Shelf Life Extension: A recurring theme in Dr. Al-Ghamdi's research is the impact of processing and packaging on food quality and shelf life. (e.g., Color, vitamin C, β-carotene and sensory quality retention in a microwave-assisted thermally sterilized sweet potato puree, Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization).

Bio-based Materials: Dr. Al-Ghamdi has also conducted research on the development and application of bio-based materials for food packaging. (e.g., Performance Evaluation of Biobased/Biodegradable Films for in-Package Thermal Pasteurization, Environmentally Benign Bioderived, Biocompatible, Thermally Stable MOFs Suitable for Food Contact Applications).

publications
see all

Assessment of Physical and Sensory Attributes of Date-Based Energy Drink Treated with Ultrasonication: Modelling Changes during Storage and Predicting Shelf Life

Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed to investigate the effects of ultrasonication and thermal treatments on the…

by Mohammad Fikry, Yus Aniza Yusof, Alhussein M Al-Awaadh, Syahrul Anis Hazwani Mohd Baroyi, Nashratul Shera Mohamad Ghazali, Kazunori Kadota, Shuhaimi Mustafa, Hazizi Abu Saad, Nor Nadiah Abdul Karim Shah, Saleh Al-Ghamdi

2023

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical,…

by Bandar M Alfaifi, Saleh Al-Ghamdi, Moath B Othman, Ali I Hobani, Gamaleldin M Suliman

2023

Pressure-Assisted Thermal Sterilization and Storage Stability of Avocado Puree in High Barrier Polymeric Packaging

The main objective of this study was to evaluate the feasibility of developing shelf stable avocado puree processed with pressure-assisted thermal sterilization (PATS). A pressure of 600 MPa and…

2022