prof full- time head of research/ Biochemistry Food (Food Science),Food Processing and Nutritionist / Won scientificallyRankings2023
food tech resch. instit.,arc.
*Ali Nesreen, M.E.(2020). Utilization of Some Fruits and Vegetables Juices to Produce Syrup (Dibis) as New Products. Academic Journal of Nutrition, 9 (3): 39-45.
*Ali Nesreen, M. E. (2020). Maximizing Benefit of the Components of Custard Powder from Natural Sources".World Journal of Dairy and Food Sciences, 15(2):98-106.
*Ali Nesreen, M. E. (2020). Production of Marshmallow Sweets Free of Golden Syrup Using Some Fruits and Vegetables Juices. . Agric., Cairo Univ., 71 (4):321-330.
*Ali Nesreen M. E. (2019). Utilization of Some Fruits and Vegetables Pulp in Processing (Sheets’ Sweets Pieces) Products. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 54:78- 96.
*Ali Nesreen, M.E., Al-Askalany Samia,A.,and Ghandor Hanan, M. (2017).Evaluation
of Sensory, Physicochemical Changes of Marshmallow (Children Candy)by Addition Natural Colors. Bullten of the National Nutrition Institute of the Arab Republic of Egypt. December, 50: 154-178.
Bsc, Msc, PhD - Biochemistry Food (Food Science) - , Cairo University.
Consultant, International Lecturer/Trainer Scientific Research kills.
Functional Protective Food and pharmaceutical preparations Diploma.
Certified Peer Review Nature Master, Elsevier.
Biochemistry, General Immunology and Microbiology, Biochemistry, Food Science
First project; It depended on Bio- Converting raw material (organic waste) by using mushroom into a sustainable product that has added value and a competitive advantage as following; Background ; Safe disposal by BIO- Converting wastes for both of agricultural products and food processing by using mushrooms into vital and food products. The method; Maximizing the vital role of using mushrooms. The results; Converting organic wastes into non-traditional products. Conclusion; It recommended that, the importance the role of mushrooms for the future green Entrepreneurship projects.
Second project; Maximizing used wholly prickly pear fruits free of thorns as a natural economic resource of high vital value. Research won the award of the best researcher for the best research 2020. It produced non-traditional products as following; Background; This study confirmed that, the importance use for both of wholly prickly pear fruits and its peels free of thorns as nutrition additives, where the ratio of peel to fruit pulp was (47.2: 48.4), according to principle is (no loss or waste). Method; Interesting towards to sustainable investment a safe and healthy environment, through cultivation of prickly pears plant by using modern methods is regular lines, and irrigation (drips). The farm will be managed and what follows it using digitization, artificial intelligence, there is no competitor before. Results;It is sustainable investment for sustainable development including great economic,social and environmental return “no loss no waste”. Conclusion; there is no competitor.
Maximizing the used for second degree dates as food and marketing it and horticultural crops various and specific by activating the role of food processing sciences, for adding added value added and competitive advantage.
*Ali Nesreen, M. E., Nagib, A. I., Shaaban, H.A. (2016). Utilization of Dates to Process Some New Dietary Products (Marshmallow/ Sheets). Journal of Home Economics-Menoufiya University, Shbin EL-kom, Menoufiya, Egypt, 26 (3):229-248.
*Ali Nesreen, M. E., Al-Askalany Samia, A., Nagib, A.I. (2015). Preparing Quick and Healthy Juice by Using Some Dried Fruits. Egyptian Journal of Nutrition and Health, 10 (1):143-154.
*Al- Askalany Samia, A., Ali Nesreen, M. E., Zaki Hala, M. (2014).Chemical and Bioactive Constituents of Mixed Vegetable Soups. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, December, 44 :1-18.
*Ali Nesreen, M. E. (2013).Utilization of the Wholly Prickly pear Fruit Juice, [Opuntia ficus indica(L.)Mill]: Peels Source of Functional Components and its Shelf life Storage. Egyptation Journal of Nutrition, 28 (1): 89-120.
*Ali Nesreen, M. E., and M.A. Atwaa. (2013). Effect of Preservation Method on Green and Red Cabbage Quality to Use as Nutraceutical Food and Dairy
Sci., Mansoura (3) :121-131.
*Ali Nesreen, M. E., El-Hadidy, E. M., and Ashoush, I. S. (2012).Effect of Mushroom Extracts on Antioxidants Level and Sensory Properties of Pasteurized Strawberry Juice.
Egyptation J. Of Nutrition, 27 (4):105-123.
*Doweidar Mona,M.M.andAli Nesreen,M.E.(2011).Production of Cracke Supplemented with Prickly Pear Fruit Components[Opuntia ficus-indica (L.) Mill]Egyptian Journal of Applied Science,
I Won scientificallyRankings2023 ; ( .
Registered a number (4) intellectual property in the field food processing and plant active substances in the field of specialization and approved by the National Academy of Intellectual Property in the Academy of Scientific Research entitled (Success Story) Member of the Egyptian Inventors Syndicate - Member of the Entrepreneurship Club - Agricultural Research Centre.
Member of the Supreme Advisory Board in other local and international platforms as well an editorial member of a scientific journal to publish scientific articles in the field of specialization.
Most of the products, which are outputs applied researches, are marketing through Food Technology Research institute, ARC. Exhibition.
I have 36 years experience as following;
Consultant, International Lecturer/Trainer Scientific Research Skills and how to benefit natural sources through the field of specialization.
Publish more 20 Scientific as reviewer Projects.
Certified Peer Review Nature Master, and Elsevier.
Member Senior Advisory Committee Scientific.
1- Agriculture and Food Security / from Research Innovation to Green Entrepreneurship.
The aim of these research studies which the researcher conducted to how maximized using the best benefit of natural resources when thinking about safe disposal wastes for both of agricultural products and food processing. It represents an organic and vital source. There are many wasted daily handling of agricultural products away from principle of “no loss no waste”. It will be solved through proposal two projects for four patents, in order to achieve sustainable development and community service.
2- Technology of Food Processing and food security / From Research Creativity to Sustainable Development.
Targeted of these studies for "using food processing"from the views added value and the comparative competitive advantage for some other important horticultural crops, which had used in these scientific researches, where were aimed at producing applied and applicable research to produce un-traditional products to purpose preserve their natural,functional and vital components without resorting to food additives,preservatives,and food analogues,thus,environmental and food security are available,which are (Environment in saving consumption / Economy in raising the purchasing power of the consumer, and Strategy of providing edible food for consumers), which vision is summarized through two projects for three patents,in order to achieve sustainable development and community service.
Published many applied scientific researches that have economic, social and health impacts on society have been completed, of which intellectual property registered and others have a competitive advantage on international scientific platforms.