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The University of Jordan

Curriculum Vitae

Prof.Dr.Basem Mohammed Al-Sawalha

Department of Nutrition and Food Technology

University of Jordan

Amman, Jordan

Name: Basem Mohammed Al-Sawalha Nationality: Jordanian

Faculty: Agriculture

Department: Nutrition and Food Technology

Academic Rank: Professor

Specialization : Food science and technology (meat science)

Qualifications obtained by order:

Academic

Degree

The period

of study to

obtain

qualification

Specialization Graduation

Date

University / Country

From To

Bachelor 1976 1980 Nutrition 1980 University of Jordan

/ Jordan

Master 1986 1987 Food

Technology -

Food Quality

Control

1987 Reading / Britain

Higher

Diploma 1989 1990 Education -

research

assistants and

teaching

program

1990 University of

Jordan/ Jordan

Ph.D. 1990 1994 Meat Science

and Technology 1994 Bologna/Italy

*Title of Master's Thesis:

The effect of different casein-fat ratios on the properties of cheese made from

recombined milk, sheep's and cow's milk.

*Title of Doctoral thesis

Experimental research on conservation techniques and microbiological control in

meat products.

* Date of appointment at the University of Jordan : 18/9/1994

* Rank and seniority of appointment at University of Jordan : Assistant Professor

* Vacations obtained while working at the University of Jordan : nothing

*Academic experience (with the stated position) where he worked before and after his

appointment at the University of Jordan

Academic Rank Date of acquisition University

which

awarded the

Rank

Place / country Time spent in

rank Day Month Year

from to

Teaching

Assistant

1988 University of

Jordan

Amman/Jordan 1988 1990

Assistant

Professor

18 9 1994 University of

Jordan


Associate

Professor

4 7 2005 University of

Jordan


Professor(Full) 6 4 2012 University of

Jordan

Amman/Jordan 2012 Until

Now

*Nonacademic experience :

Position Institution Country Time period

From To

Quality engineer Jordan Standards and

Metrology

Organization

Jordan 1980 1983

Dairy processing unit’s

supervisor

University of Jordan

/Faculty of Agriculture Jordan 1983 1990

HACCP Lead Auditor European Quality Certification Institute.SGS

Belgium 1998 2004

Expert HACCP System European Quality Certification Institute.SGS

Belgium 1998 2004

HACCP Lecturer Agricultural Engineers

Association Amman-Jordan 1998 2004

Director of Agro-Industry Business Incubator

University of Jordan Amman-Jordan 2011 2016

FOOD Safety Lead Auditor(HACCP and ISO22000)

]Det Norsk Veritas DNV

Norway 2004 May

2012

Head of Department Department of Nutrition and Food Technology-University of Jordan

Jordan 2016 2018

Audit Experience

)Food Safety (HACCP and ISO22000

2004:-SGS 1998-1

1-About 150 mandays initial audit for about 25 different food industries and

companies in Jordan and other neighbouring countries.

2-About 250 mandays surveillance(follow up)audits.

3-Food Sectors Expert for about 12 different food sectors.

2012:-DNV 2004-2

1-About 100 mandays initial audit for about 20 different food industries

and companies in Jordan and other neighbouring countries.

2-About 200 mandays audit for about 20 different food industries.

3-Food Sectors Expert for almost all of the different food sectors.

Training inFood Safety(HACCP and ISO22000).-3

Giving training in food safety for about 20 times for trainers in the food

industries and the Jordanian Agriculture Engineering Association Candidates.

* Scientific production after obtaining the last university degree, Master and

Doctoral thesis not included , with an indication of the place and the date of

publication

Title Authors Journal Vol

(Issue): Pages

Year

1

Effect of Nitrite Substitution

with Olive Oil Leaves Extract

on Color and Sensory

Properties of Beef Mortadella

Basem Al-

Abdullah ,

Khaled Al

Marazeeq,

Malik

Haddadin,

Malak Angor

International

Journal of

Biology and

Biotechnology

13-2 2016

Evaluate Purebreeding and

Crossbreeding Strategy for

Better Carcass Traits of

Awassi, Chio and their

Basem Al-Abdullah

Mohammed J. Tabbaa

Jordan Journal

of Agricultural

sciences

accepted 2019


(Issue): Pages

Year

Reciprocal Crossbred Lambs

Antioxidant and antibacterial

properties of different solvent

extracts of Pistacia Palestina.

Nehaya Assoli Khalid Ismail

Basem Al-Abdullah

2019

Evaluation of the Shelf Life of

Packaged Roast Beef and

Some Treatments for its

Extension.

Basem Al-Abdullah

Tamador Maaia

Food and

Nutrition

Sciences

7-3 2016

Sensory Evaluation of

Different Packaged Roast Beef

Treatments Designed for the

Extension of Its Shelf Life.

Basem Al-Abdullah

Tamador Maaia

Food and

Nutrition

Sciences

11-3 2016

2

Effect of starchy coating films

on the reduction of fat uptake

in deep –fat fried potato pellet

chips .

Abdullah, B.

Angor , M.

Ajo , R.

Italian Journal

of Food science 25:45-50 2013

3

Application of hazard analysis

critical control point principles

to beef mortadella production

Basem Al-

Abdullah

4

Comparison among Awassi and Chios breeds and their

crosses on body weight and dimensions at birth

and weaning

Basem M. Al-Abdullah and Mohammed J.

Tabbaa

Jordan Journal of Agricultural

sciences

7:656-666

2011

5

Reducing fat uptake during deep-frying of minced chicken meat-balls by

coating them with some hydrocolloids materials

Basem M. Al-Abdullah, Malak

M. Angor, Khalid M. Al-Ismai, and

Radwan Y. Ajo

Italian Journal of Food science

23:331-337

2011

6

Effect of Fat content and heat processing conditions

on the quality characteristics of canned luncheon meat

Basem Abdullah and Amer Al-

Majali


sciences

7:701-709

2011

7

Effect of chemical composition on the buffering

capacity of selected dairy products

M. Dabbas, K. Al-Ismail,and

Basem Abdullah


sciences

7:690-700

2011

8

Evaluation of some sensory properties and cooking loss

of different burger formulations

Khalid Al-marazeeq,

Basem Abdullah and Khalid Al-

Ismail

Italian Journal of food Science

22:134-142

2010

9 Attributes of low-fat beef Malak Angor and Basem

Journal of Muscle Food

21:317-326

2010

http://www.ju.edu.jo/sites/Academic/basem/Lists/Published%20Research/DispForm.aspx

http://www.ju.edu.jo/sites/Academic/basem/Lists/Published%20Research/DispForm.aspx

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(Issue): Pages

Year

burgers made from formulations aimed at

enhancing product quality

Abdullah

10

Evaluation of some chemical properties of different burger

formulations

Khalled Al-Marazeeq,

Khalid Al-Ismai and Basem Abdullah

La Rivista Italiana Delle

Sostanzi Grasse

LXXXVI-July/September: 189-198

2009

11

Composition, chemical and microbiological properties of Jordanian ovine organ meats

Basem Abdullah

International Journal of Food

Science and Technology

43: 746-751

2008

12

Properties of five canned luncheon meat formulations as affected by quality of raw

materials

Basem Abdullah



42: 30-35 2007

13

The effect of garlic, coriander and paprika on

lipid oxidation in beef frankfurtersh

Rand Al-Assaf and Basem Abdullah

Dirasat 32: 215-

221 2005

14

Proximate composition, selected minerals, cholesterol content and lipid oxidation of

mechanically and hand-deboned chickens from the

Jordanian market

Rola Al-Najdawi andB. Abdullah

Meat Science 61:243-

247 2002

15

Functional and sensory properties of chicken meat from spent- hen carcasses

deboned manually or mechanically in Jordan

Rola Al-Najdawi and Basem Abdullah



40:537-544

2005

16

The effect of garlic, coriander and paprika on

Microbiological and sensory characteristics of beef

frankfurter

Rand Al-Assaf and Basem Abdullah


Sciences

3:233-240

2007

17

The effect of adding cellulases to diets containing alfalfa and wheat straw on

carcass and meat characteristics of Awassi

sheep.

Basem Abdullah Dirasat,

Agricultural Sciences

32:50-56 2005









































































(Issue): Pages

Year

18

Beef and sheep mortadella: formulation, processing and

quality aspects.

Basem Abdullah



39(2) 2004

19

Substitution of nitrite by sorbate and the effect on properties of mortadella.

Aisha Al-shuaibi and

Basem Abdullah Meat Science 62(4) 2002

20

Microbiological method for presumptive identification of

irradiated meat

B. Abdullah Industrie Alimentari

XXXVIII: 1423-29

1999

21

Growth modeling of the predominant microbial

groups in hamburgers in relation to the modulation of

atmosphere composition, storage temperature and

diameter of meat particles

Abdullah,B Guerzoni

M.E.,B. Gardini F.,and

Paparella,A.

Meat Science 38:511-

26 1994

22

Modeling of the bacterial spoilage dynamics in

irradiated poultry meat

Guerzoni M.E.,Abdullah

B.,Casadie M.A., Gardini F.

Processing and marketing of

poultry products Flair no.6 1993

23

Suitability of a rapid gas chromatographic method for the total mesophilic bacteria

and total coliform enumeration in hamburgers

B. Abdullah, Gardini

F.,Paparella,A ,Guerzoni M.E.

Letters in Applied

Microbiology 14: 255-9 1992

24

Idoneita della bioluminescence alla

valutazione Della qualita microbiologica degli

hamburger

B. Abdullah, Paparella,A

Industrie Alimentari,

31 1992

25

Effect of ionizing irradation on microflora in Poultry meat

in relation to other technological variables

Guerzoni M.E.,Casadei MA.,Abdullah B.,Manferda G.,Fuochi

P.G.,Adamo M.

Applied radiation and

Isotopes

45: 398-405

1994




































































(Issue): Pages

Year

26

Resistance test for Salmonella Entiritides in

respect to ionising radiation

Gurzoni M.E.,Casadie

M.A., Abdullah B., Manferda

G., Fuochi P G., Adamo M.

Applied radiation and

Isotopes

45: 406-11

1994

27

Microbiological methoda for the identification of

irradiated foods

B. Abdullahxxx

il trattamento delgi alimenti con radiazioni

methods for the Scientific sanitari

XXXVII 1991

28

Preliminary experience in microbiological and chemical methods for the detection of

irradiated food

B. Abdullah Commission of the European Communities

1991

29

Halloumi cheese some aspects of Manufacture and

Quality

R. K. Robinson, M. S. Haddadin,

B. Abdullah

South Africa Journal of Dairy

Science 23

1991

30

Comparison of Body Weight and Dimensions at Birth and Weaning among Awassi and Chios Sheep Breeds and their

Crosses

Abdullah, Basem

Mohammad; Tabbaa,

Mohammad Jihad

2011

31

The Effects of Different Factors and Heterosis on Body Dimensions of Awassi, Chios and their Crossbred Lambs

Abdullah, BM; Al-Atiyat, RM; Tabbaa, MJ


Sciences

11:423-436

2015/1/1

32

Microbiological method for presumptive identification of irradiated meat

B. Abdullah

Industrie

Alimentari

38: 26-

511

1999

33

Carni bovine macinate, confezionate in atmosfera modificata: metodo rapido gascromatografico per la determinazione della shelf life

A PAPARELLA,

G RUOCCO, B

BARBIERI, B

ABDULLAH, ME

GUERZONI, F

GARDINI

Industrie

alimentari

33: 980-

984 1994

34

Metodo microbiologico per il riconoscimento presuntiyo di carni avicole irraggiate

GARDINI, F;

GUERZONI, ME;

LANCIOTTI, R;

ABDULLAH, B

Industrie

alimentari

38:-1423 1433

1999

35

Application of a rapid gas chromatographic method for assessing the shelf life of modified atmosphere

Paparella, A;

Ruocco, G;

Barbieri, B;

Abdullah, B

Industrie

Alimentari (Italy) 1994




























(Issue): Pages

Year

packaged minced beef

36

SUITABILITY OF BIOLUMINESCENCE METHOD FOR THE EVALUATION OF THE MICROBIOLOGICAL QUALITY OF HAMBURGERS

ABDULLAH, B;

GARDINI, F;

GUERZONI, ME;

RUOCCO, G

INDUSTRIE

ALIMENTARI

31:-201 204

1992/3/1

:Books

-Meat Fat Replacement with Olive Oil(2012),in Olive

Oil:constituents,quality,health properties and bioconversions.Ed.Boskou

Dimitrios.INTECK,Croatia.

* Conferences

Conference title Location Date

1 ISO Strategic Planning 2011-2015 Towards

Shaping the Future of International Standards

Amman, Jordan June 2009

2 Session of the FAO/WHO Codex Alimentarius

Committees for the Near East,

Amman, Jordan, February, 2007.

3 Scientific Agricultural Jordanian Conference,

the 6th,.

University of

Jordan, Amman

April 2007

4 2nd Arabian European FoodTec days

"Advances in Meat and Fish Technology"

Ismailia, Egypt 7-8 December

2010

5 Expert Seminar on Quality Assurance in Poultry

Meat

Ismailia, Egypt 5-6 December

2010

6 ISO 19011 (Guidelines for

Quality/environmental Management System

Auditing)

Amman, Jordan 27 July 2010

7 Christian Hansen A/S. Starter culture in the

dairy industry , applications and quality

management

Amman, Jordan 23/2/2004.

8 Near East Food Safety Meetings, FAO/WHO

Codex Alimentarius Committee,

Amman, Jordan, 2006.

9 ISO/JISM Regional Seminar on Food Safety

Management Systems and ISO 22000.

Amman, Jordan 1-3 April 2008.


10 Workshop on food and safety

European Commission

Amman , Jordan 29-30 Nov 2010

11 Halal Food Logo/Jordan Standard and

Metrology Organization

Amman, Jordan 9-11 April 2012

12 4th Jordan IIR International Conference on

Refrigeration and Air Conditioning

Amman, Jordan 10-12 Sept. 2012

13 4th Conference for Academic Researches and

Thesis

Amman, Jordan 10 October 2012

14 The Reality of the Jordanian Food Industry and

Obstacles and Proposed Solutions

Amman, Jordan 17 October 2012

15 International Conference on Mediterranean

Countries and EU Opportunities

Amman, Jordan

22-23 October

2012

16 IPR and Technology Transfer Training and 1-1s

sessions

Amman , Jordan 17-18 June 2013

17 Training in Laboratory Efficiency Testing and

Calibration according to the Standard ISO/IEC

17025:2005

Amman , Jordan Jan 2015

18 The consultative workshop about the

participatory of private sector with the Faculty

of Agriculture

Amman , Jordan 5 March 2015

19 5th Jordanian IR International Conference on

Refrigeration and Air Conditioning

Aqaba ,Jordan 8-10 March 2015

PROPOSED FOOD SAFETY AND

QUALITY CONTROL APPROACH IN THE

JORDANIAN FOOD ORGANIZATIONS. Arab

Food Industries Forum on Food Safety and Trade

Facilitation

Amman,Jordan 4-5 March 2019

.طرق حفظ و تخزين المواد الغذائيه لالغذيه العربي المؤتمر

التراثيه

2019كانون الثاني عمان


Training on ISO /IEC 17021-1.JISM Amman 2018

General Requirements for the competence of testing and

calibration laboratories(JSMO)

Amman 2018

*Students research supervision Thesis title Supervisor(s) Student's name Level Year

1

Effect of trisodium phosphate

stabilized in pea starch coating on

microbial content and sensory

properties of fresh beef meat

Basem Al-

Sawalha

Hadeel Al-

Kasasbeh M.Sc. 2019

2

Study the

antimicrobial,antioxidant and shelf

life effect of Salvia Dominica and

Pistacia Palaestina extract on

sliced beef mortadella

Basem Al-

Sawalha Nehaya Assoly Ph.D. 2018

3 Replacement of Nitrite by Olive Leaf Extract and Studying Its Effect on Properties of Mortadella

Abdullah, Basem

Khaled Mohammed Al-

Marazeeq Ph.D 2014

4

Influence of Addition of Solid Fat Fraction of Winterized Olive Oil ,Olive Oil and Aleppo Pine (PINUS HALEPENSIS ) Seed's Paste on Some Physicochemical and Sensory Properties of Frankfurter

Abdullah, Basem

Abed Hamad Abdullah Al-

Slaihat Ph.D 2014

5 Studying the Functional role of

Sumac as an Ingredient in Mortadella Processing

Abdullah, Basem

Tamdor S. Maayah

Ph.D 2011

6 A Survey of N-nitrosamines in Meat and Meat-Containing

Abdullah, Basem

Ola D. Al-Msiemi Ph.D 2011

http://www.ju.edu.jo/sites/Academic/basem/Lists/ThesesDissertationsSupervision/DispForm.aspx?ID=12











Thesis title Supervisor(s) Student's name Level Year

1





Basem Al-

Sawalha

Hadeel Al-

Kasasbeh M.Sc. 2019

2

Study the





Basem Al-


Foods and Their Reduction Using Different Treatments and

Additives

7 Effect of potato fiber on the

characteristics of low fat frankfurter

Abdullah, Basem

Mohammad Al-Zubi

M.Sc. 2008

8 Effect of beef and chicken fat replacement with olive oil on

hamburger properties.

Abdullah, Basem

Khalid Al-Maraziq M.Sc. 2008

9

Studying the evaluation of the shelf life of packaged roast beef

and some treatments for its extension.

Abdullah, Basem

Tamdor S. Mayah M.Sc. 2006

10

Optimization of the retorting conditions and fat level for

production high quality canned luncheon meat.

Basem al-Abdullah

Amer Al-Majali M.Sc. 2005

11 Study on beef burgers quality

attributes and their improvement.

Basem al-Abdullah

Malak Ankor M.Sc. 2004

12 Study the properties of chicken

broilers treated with organic acids.

Basem al-Abdullah

Anas Ismail M.Sc. 2003

13

Studying the effect of garlic, coriander and paprika on some properties of frankfurter and

kebab.

Basem al-Abdullah

Rand Al-Assaf M.Sc. 2003

14

The Effect of grilling and frying on the chemical, sensory and microbial properties of frozen

frankfurter and kebab.

Basem al-Abdullah

Ola D. Al-Msemi M.Sc. 2003






























































Thesis title Supervisor(s) Student's name Level Year

1





Basem Al-

Sawalha

Hadeel Al-

Kasasbeh M.Sc. 2019

2

Study the





Basem Al-


15 Studying the replacement of

meat fat with olive oil and effect on mortadella properties.

Abdullah, Basem

Elham Al-Haj Hussain

M.Sc. 2002

16 A Study of substitution of nitrite

by sorbate in mortadella production.

Basem al-Abdullah

Aesha Al-Shuaibi M.Sc. 1999

17

Influence of mechanical and hand deboning on meat

properties of whole and skinned spent layers.

Basem al-Abdullah

Rula Al-Najdaui M.Sc. 1999

* Membership of committees and scientific societies outside the university

• World Federation of Scientists • Jordanian Scientific Research Committee • A member of the Permanent Committee for Food Safety and Hygiene of the

o JFDA. • Head of the Meat Technical Committee of the Jordanian Institution of

Standardization and Metrology • Editorial Board Member of the International Journal for Food Science and

Technology.United Kingdom • Head of the Food Health and Safety committee of the Jordanian Institution

for Standardization and Metrology.

• Member of the technical team to develop the food industry at Vocational

Training Corporation

• Member of the technical advisory committee at the Department of Agriculture

/ Higher Council for Science and Technology , 2008

• A member of the International Institute of Refrigeration,Jordan National

Committee of IIR.Paris,France.





















*Membership of committees at the university

First, in section

- Social Committee - Academic Programs Commission - Scientific Research Committee - Library Committee - University and community Committee - Quality Assurance Committee - Masters and PhDs thesis defense Committee - Masters and PhDs thesis defense Committee - Cognitive competency exams for doctoral students committee - Committee for comprehensive exam for Master students

Second: at the Faculty

- Section’s representative at the College Board

- Social Committee

- committees bids

- Library Committee

Third, at the university

- College representative in the Arab League Council - University tenders committees

Scientific awards :

- Two awards for publishing two papers in a scientific journal offered by

Deanship of Scientific Research at University of Jordan 2010

- Two awards for publishing two papers in a scientific journal offered by

Deanship of Scientific Research at University of Jordan 2010 - Outstanding Researcher Award from the University of Jordan for the year

2012

Experinces in HACCP and ISO22000 Food Safety Management Systems :

Establishing and implementing HACCP system for the following food industries

companies in Jordan and other countries:

1-The Gulf Food Company.Establishing an updated HACCP Food Safety system

and its Implimentation For the Mayonaise of many types,Ketchup of many

types,Tomato Paste,and fruits Jams.2012.

2-Kabatilo Industry(Philadelphia Company) and Trading

Establishment.Establishment and implementation of an ISO22000 Food Safety

Management System for Fruits Drinks.2012.

3-Halawani Food Industry.Establishment and Implimentation of ISO 22000

system,2012.

4-AL-Dayaa Shawerma Food Company.Establishnent and Implimentation of

ISO22000 system,2013.

5-The Gulf Food Products Industries, for ( canned foul, canned Hmmos in

tehina, orange squash, tomato ketchup, Mayonaise) .2.002.

6-Jordan Valley Company food Industries, for ( canned legumescanned

foul, canned Hommos in tehina).

7-Al-Marrai Food Industries, for the products ( canned luncheon meat,

mortadella, frankfurter, hot dog, salami, chicken scallops, chicken nuggets,

kebab, minced beef and mutton meat).

8-Arabian Food Industries Company for ( mortadella, frankfurter, hot dog,

salami, chicken scallops, chicken nuggets, hamburgers). 2002.

9-Quality Food Company,Establishment of HACCP Food Safety System for

( luncheon meat, salami, mortadella, canned hot dog, frozen hot dog).2004.

10- Fakieh Poultry Company.Establishment of HACCP Food Safety System

for poultry and poultry meat products processing.In Saudi Arabia.2004.

11- Al-Hussein Medical Hospital City- Establishment of HACCP System for

the Department of Nutrition and the Kitchens Food Catering.2002.

12-Queen Alia Military Hospital. Establishment of HACCP System for the

Department of Nutrition and Food Catering.2002.

Training in Food Safety Management System ( HACCP and ISO22000)

given by Dr. Basem Abdullah :

1. Basics and Applications of the Hazard Analysis Critical Control Point (

HACCP) System in the Meat and Poultry Industry. June/1998. Center for

Consultation, Technical Services and Studies. University of Jordan. Lecture and

Coordinator.

2. Basics and Applications of the Hazard Analysis Critical Control Point (

HACCP) System in the food Industry. August 1999. Agricultural Engineers

Association of Jordan. Lecturer and Coordinator.

3. Developing and Implementing the Hazard Analysis Critical Control Point (

HACCP) System. September 2000. Quality Food Co.

4. Introduction to the Hazard Analysis Critical Control Point ( HACCP) System.

Agriculture Engineers Association of Jordan. June 2000.

5. Food Good Manufacturing Practices and Hazard Analysis Critical Control Point

( HACCP) System. Agriculture Engineers Association of Jordan. February

2003.

6. .Many training activities in the field of food technology through the consultancy

center at the university of Jordan.

7-Hazard Analysis Critical Control Point ( HACCP) lead Auditor Course. January

2003. Lecture.

8.Quality Management ISO and Food Safety Systems, Training for Quality

Food Company,April/2007.

9.HACCP System Establishment and Applications Training in the Fats and

OilIndustry.Al- Al-Qarya Oil Company.Amman,April 2008.

10.Food Safety Management System HACCP Princibles and Applications in

the Fresh Produce Products.Modern Valley Farms Company.Jordan

Valley,Jordan.May 2008.

11-.Food Safety Management System Including HACCP,Good Agricultural

Practices and Good Manufacturing Practices( GMP).

12.Sujab Company(Jabri Eisberg Company,Amman).ISO22000.Introduction

and Basics of the ISO22000 Standard and its implementation in the Food

Industry.2011.

Experience in Fruits and Vegetables Technology:

1-Training for FAO trainers in Fruits and Vegetables Processing.Center for

Consultation,University of Jordan.November 2008.

2-Training for FAO tranee in Fruits and Vegetables Processing.Center for

Consultaion.University of Jordan.April 2009.

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