Food Traceability in Jordan / SpringerBriefs in Molecular Science (PDF)

Moawiya A. Haddad Holds a Ph.D. , MSC. and BSC. in Nutrition and Food Technology. Chiefly focusing on product development, functional foods, food safety and shelf life extension for fermented dairy products, he is Associate Professor and currently Head of the Department of Nutrition and Food Processing, Al-Balqa Applied University. He is also interested in olive oil and recognized by IOC as team leader (panelists) for sensory evaluation of olive oil and member in olive international standard.


Mohammed I. Yamani is a Professor of Food Microbiology, Hygiene, and Quality Management at the University of Jordan, Amman, and former Dean of the Faculty of Agriculture at this university. He holds a Ph.D. in Food Microbiology and Hygiene from the Berlin Free University, Germany, and before joining the Faculty of Agriculture at the University of Jordan, Amman, he has worked as Assistant to the head of the microbiological unit of Amman Municipality Food Control Laboratories, head of the unit, and head of the laboratories (1973-1985). Professor Yamani has directed five research projects about the microbiology and hygiene of some traditional foods in Jordan, funded by the Scientific Research Council of the University of Jordan, and the Higher Council of Science and Technology in Jordan.




Da'san M. M. Jaradat holds a Ph.D. in Bioorganic Chemistry and M.Sc. in Chemistry and Crystallography from the Freie Universität Berlin, Germany. He held several posts at the Royal Scientific Society of Jordan (RSS) beginning in 2001. In 2015, he was Visiting Research Scholar at the Department of Chemistry, University of California, Berkeley, and Lawrence Berkeley National Laboratory (LBNL), Berkeley, CA, USA. Dr. Jaradat is currently Assistant Professor at the Department of Chemistry, Al-Balqa Applied University, Jordan.

Maher Obeidat is Associate Professor of Microbiology and Vice Dean of the Faculty of Science, at Al-Balqa Applied University. He is specialized